Butternut Squash Red Curry

  • 12 Ingredients
  • 15 Minutes

  • 6 Servings

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Ingredients

  • 1 tbsp Extra Virgin Olive Oil

  • 1 Yellow Onion (medium, diced)

  • 2 Garlic Cloves (finely chopped)

  • 2 tsps Ginger (fresh, grated)

  • 2 tbsps Thai Red Curry Paste

  • 3 cups Butternut Squash (peeled, cubed)

  • 1 cup Vegetable Broth

  • 2 cups Green Beans (cut into 1 inch pieces)

  • 1 1/2 cups Canned Coconut Milk

  • 2 tbsps Fish Sauce (or soy sauce)

  • 2 cups Chickpeas (cooked, rinsed well)

  • 2 tsp Coconut Sugar (or brown sugar)

Directions

  • Heat the oil in a large skillet or pot over medium heat. Saute the onion for 5-6 minutes or until golden. Add the ginger, garlic and red curry paste, stir until fragrant, 2-3 minutes.

  • Add the butternut squash and green beans. Stir well to coat with the spices and saute for about 5 minutes

  • Add the broth, coconut milk and fish sauce (or soy sauce), sugar and stir. Cover and let simmer for 20 minutes, or until the squash and green beans are tender.

  • Stir in the chickpeas and warm up for two minutes. Divide into bowls and enjoy!

Leftovers
Refrigerate in an airtight container for up to four to five days.

Additional Toppings
Top with chopped cilantro, chopped roasted unsalted peanuts and a lime wedge. Delicious!

A Little Spicier
Add more red curry paste and for a milder curry, use yellow curry paste.

Additions
Add chicken or tofu. Simply saute the pieces in olive oil and add to the curry at the same time as the squash.