THAI RED CURRY WITH BUTTERNUT SQUASH AND CHICKPEAS
Provided by Curtis Stone
Categories Vegetarian Quick & Easy Dinner Curry Chickpea Squash Butternut Squash Fall Vegan Cilantro Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Serves 4
Number Of Ingredients 7
Steps:
- 1. Peel the squash, cut it lengthwise in half, and scoop out the seeds. Cut off the top where it meets the bulbous bottom. Cut the bulb end into 3/4- inch-wide wedges. Cut the neck end into 1/2- inch-thick half-moons.
- 2. Heat a large heavy pot over medium-high heat. Add the canola oil, then add the curry paste and stir for about 1 minute, or until fragrant. Add the squash and stir to coat with the curry paste. Stir in the chickpeas and season with salt. Add the coconut milk and 3/4 cup water and bring to a simmer. Reduce the heat to medium-low, cover, and simmer gently for about 10 minutes, or until the squash just begins to soften.
- 3. Stir in the cilantro and simmer, uncovered, stirring occasionally, for about 20 minutes, or until the squash is tender but not falling apart and the sauce has reduced slightly. Season to taste with salt.
- 4. Divide the curry among four soup bowls, top with cilantro, and serve.
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Mack Donald
[email protected]I highly recommend this Thai red curry recipe. It's delicious, easy to make, and perfect for a weeknight meal.
AMARA A JALLOH KIMMICH
[email protected]This recipe is a must-try for any Thai food lover. It's packed with flavor and sure to impress.
Arsh Deep
[email protected]I've made this curry several times and it's always a hit with my family and friends.
faheem goraya
[email protected]This is one of my favorite Thai curry recipes. It's so easy to make and always turns out delicious.
Kayode sheriffdeen
[email protected]Overall, I thought this recipe was pretty good. It was easy to make and the curry was flavorful. I would definitely make it again.
Jannat Ul Islam Maiya
[email protected]The recipe was easy to follow, but the curry turned out a bit watery. I think I'll reduce the amount of liquid next time.
End
[email protected]The curry was a bit bland for my taste. I think I'll add more curry paste next time.
Monkey Lover
[email protected]This curry was a bit too spicy for me, but I still enjoyed it. I think next time I'll use less chili paste.
Mahim Ahmmed
[email protected]I love that this recipe uses butternut squash and chickpeas. It's a great way to get your veggies in.
Thandeka Happy
[email protected]This curry is so flavorful and comforting. It's perfect for a cold night.
Mirza Afzaal
[email protected]The flavors in this curry were amazing. I loved the combination of the sweet butternut squash and the spicy red curry paste.
Rolax 2054
[email protected]This recipe was easy to follow and the curry turned out great! I added a bit of extra chili paste for a little more heat.
Smtt Smtt
[email protected]I followed the recipe exactly and it turned out perfectly. The curry was creamy and flavorful, and the vegetables were tender but still had a bit of crunch.
Rita Kimani
[email protected]This recipe is a keeper! It's a great way to use up leftover butternut squash and chickpeas. I also love that it's a one-pot meal, which makes for easy cleanup.
Sedric Graphics
[email protected]The curry paste was easy to make and packed a punch of flavor. I loved the subtle sweetness from the butternut squash and the chickpeas added a nice texture.
Miranda Flores
[email protected]This Thai red curry was an absolute delight! The combination of butternut squash and chickpeas created a hearty and flavorful dish that was perfect for a cozy dinner.