Butternut Squash Curry with Chickpeas | simple one-pot meal

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while still providing creaminess.

butternut squash

🥗Healthier: sweet potatoes

💰Cheaper: pumpkin

Sweet potatoes are nutritious and often more affordable.

Microwave the butternut squash for 1-2 minutes to soften it.

Peel the butternut squash and cut it in half horizontally, then scoop out the seeds and chop into cubes.

Dice one large yellow onion and two medium carrots without peeling the carrots.

Heat a Dutch oven or deep sauté pan over medium-high heat with coconut oil.

Add the diced onions and carrots with a pinch of salt; cook for 7-8 minutes until tender and lightly browned.

Add minced garlic, grated ginger, sliced Thai chili peppers, and red curry paste; stir frequently for about 2 minutes.

Deglaze the pot with 1 cup of vegetable broth, scraping up any bits stuck to the bottom.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary