Butternut Squash Curry {vegan}

Sweet and savory butternut squash curry brings together traditional Indian spices with iconic Thai red curry for an incredible fusion of flavors.

Indian and Thai are two of my absolute favorite cuisines! As a vegetarian, I am always in search of flavorful ingredients and unique combinations of spices that can add a punch to otherwise routine veggies. I tried to bring that sense of adventure into this butternut squash curry.

Recipe

Ingredients

• 16 oz butternut squash peeled, seeded, and chopped
• 15 oz chickpeas rinsed and drained
• 1 onion sweet, peeled and chopped
• 2 cloves garlic peeled and chopped
• 2 cups vegetable broth
• 28 oz coconut milk
• 2 tbsp red curry paste
• 2 tbsp curry powder
• 1 tbsp garam masala
• 1 tbsp lemongrass paste
• 1 tbsp ginger paste
• 1 tbsp turmeric
• ½ cup pistachios without shells, chopped
• 2 tbsp cilantro fresh or freeze dried
• olive oil
• salt
• black pepper

Instructions

• Preheat oven to 350 degrees,
• On a large baking sheet, toss butternut squash with a drizzle of olive oil, curry powder, salt, and pepper. Roast in oven for 15 minutes, until slightly softened but not quite finished. Set aside.
• In a deep pan, heat a drizzle of olive oil. Add the onions, and cook for 3-5 minutes until softened.
• Add the garlic, ginger paste, and lemongrass paste. Cook for 1-2 minutes longer.
• Add the vegetable broth and garam masala, and bring to a simmer.
• Add the butternut squash and chickpease
• Stir in the coconut milk and red chili paste. Cook over low heat for 10-15 minutes longer, or until squash is tender.
• Serve curry topped with pistachios and cilantro.

Nutrition