Cozy Winter Squash Curry Recipe to Warm Your Soul
This Winter Squash Curry recipe combines wholesome ingredients into a comforting dish perfect for chilly days.
Equipment
- - Large pot
Ingredients
Curry Base
- 1 medium Butternut Squash cut into ¾-inch chunks
- 2 tablespoons Vegetable or Coconut Oil for sautéing
- 1 medium Yellow Onion diced
- 1 teaspoon Kosher Salt or to taste
- 2 tablespoons Thai Red Curry Paste select vegan options
- 3 cloves Garlic minced
Creaminess and Extras
- 1 can (13.5 oz) Full-Fat Coconut Milk or light coconut milk
- 1 tablespoon Granulated Sugar optional
Protein and Greens
- 1 can Chickpeas drained
- 2 cups Flat-Leaf Kale chopped
Finishing Touches
- 1 tablespoon Lime Juice fresh
- 1/4 cup Cilantro optional for garnish
- 1 lime Lime Wedges optional for serving
- 2 cups Cooked Rice optional for serving
Instructions
Curry Preparation
- Prepare the Butternut Squash: Trim, peel, and cut the butternut squash into ¾-inch chunks.
- Sauté the Onion: Heat 2 tablespoons of oil in a large pot over medium heat. Add the diced onion and a pinch of salt, cooking for about 6-8 minutes until soft and translucent.
- Add Curry Paste and Garlic: Stir in 2 tablespoons of Thai red curry paste along with 3 cloves of minced garlic. Cook for about 1 minute until fragrant.
- Incorporate Coconut Milk: Pour in the coconut milk and add 1 tablespoon of granulated sugar (if using). Bring to a gentle boil.
- Cook the Squash and Chickpeas: Add the butternut squash and chickpeas. Simmer on low for 15-25 minutes until the squash is tender.
- Add Kale: Stir in 2 cups of chopped kale until wilted, about 5 minutes.
- Finish and Serve: Remove from heat, mix in the lime juice, and adjust salt to taste. Serve warm over rice, garnished with cilantro and lime wedges.
Notes
This curry tastes even better the next day as the flavors meld. Store properly for a delightful leftover meal.