5 from 1 vote
butternut squash curry
Butternut Squash Curry with Chickpeas and Spinach {Vegan, GF}
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

A vegan and gluten-free creamy and fragrant butternut squash curry with spinach, and red curry paste. Strong and vibrant flavors of lemongrass, ginger and tamarind really bring the flavors to life.

Course: Dinner
Cuisine: Asian, Healthy, Vegan
Servings: 4
Calories: 154 kcal
Author: Vicky Berman
Ingredients
  • 4 1/2 cups cubed butternut squash in bite sized pieces
  • 1 tablespoon block of seedless tamarind optional, omit if you don't have it
  • 3 tablespoons hot water
  • 1 tablespoon coconut oil
  • 1/2 red onion diced
  • 1 tablespoon minced ginger
  • 2 tablespoons finely diced lemongrass
  • 2 teaspoons minced garlic
  • 2 tablespoons red curry paste or less depending on your spice tolerance
  • 1 tablespoon creamy peanut butter optional
  • 2 teaspoons fish sauce use gluten free tamari for vegan version
  • 1 can coconut milk
  • 4 ounces spinach
  • 1 can chickpeas rinsed and drained
  • lime juiced and zested
Instructions
  1. Bring a pot of water to a boil and add the squash. Cook for a few minutes until squash is tender when pierced with a fork. Drain and set aside.
  2. Soak tamarind in three tablespoons hot water for a few minutes. Squeeze the tamarind and rub it with the water to mix it up.
  3. Heat coconut oil over medium heat in a pan and add red onion, ginger, lemongrass and garlic. Cook for a few minutes until fragrant. Add red curry paste and cook for 1-2 more minutes.
  4. Add tamarind paste (discarding the fibers) peanut butter and fish sauce. Mix.
  5. Add one third of the coconut milk. Bring the sauce to a boil, stirring constantly and add one third of the coconut milk again. Bring to a boil, stirring constantly and add the rest of the coconut milk.
  6. Add squash, chickpeas and spinach. Cook for a couple minutes.
  7. Serve over rice, garnished with lime juice and zest.
Recipe Notes

To cut down on pots, instead of boiling the squash before hand you can add it directly to the pan after the coconut milk has been added. Cover and cook directly in the sauce until soft, before adding the spinach and chickpeas.