by: Kate McMillan
Cook Time
30 minutes
Prep Time
20 minutes
Yield
4 servings
Total Time
30 minutes
Prep Time
20 minutes
Yield
4 servings
summary
When it’s cold outside, nothing fits the bill quite like a big pot of delicious creamy curry. This one comes together quickly and uses jarred curry paste to make it hugely flavorful but also super easy. You can adjust this squash and chickpea curry recipe to use just about any vegetable!
ingredients
- 2 tablespoons extra-virgin olive oil or coconut oil
- 1 small yellow onion, chopped
- Kosher salt
- 2 cloves garlic, minced
- 2-inch piece of fresh ginger, peeled and grated
- 2½ tablespoons red curry paste
- 1 (14-ounce) can full-fat coconut milk
- 1 cup low-sodium chicken or vegetable broth
- 3 cups (about 1 pound) ½-inch cubed butternut squash
- 1 (15.5-ounce) can chickpeas, rinsed and drained
- 2 cups fresh spinach
- Juice of 1 lime
- ¼ cup cilantro, chopped
- 3 cups steamed jasmine rice
- ¼ cup Greek yogurt, optional
- Warmed naan, optional
directions
- Warm the olive or coconut oil in a heavy-bottomed saucepan over medium-high heat. Add the onion and a sprinkling of salt and saute for 4 minutes. Add the garlic and ginger and saute for 1 more minute. Add the curry paste and stir to combine.
- Stir in the coconut milk and the broth. Add the squash and bring to a boil. Reduce the heat to medium-low and simmer until the squash is fork-tender, about 15 minutes.
- Cool slightly, then carefully add half of the curry to a blender and puree until smooth. Pour back into the saucepan and stir in the chickpeas. Check for seasoning and add salt, as needed. Rewarm the soup over medium heat and then add the spinach. Cook just until the spinach is wilted, about 2 minutes. Remove from heat and stir in the lime juice and cilantro.
- Ladle curry into bowls over rice and garnish with a dollop of yogurt. Serve with naan on the side.
notes
If you want a bit more heat, you can add a finely chopped jalapeno or serrano pepper to the pan along with the garlic and ginger.
Other vegetables that are delicious in this recipe include red bell pepper, sweet potato, mushrooms, green peas and carrots.
Do not use light coconut milk in this squash and chickpea curry recipe—it is too thin and will produce a very watery and not very flavorful result.
Pureeing half of the soup is a way to add a creamy texture without adding any dairy.
