Thai Red Curry With Chickpeas and Butternut Squash

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Average Rating: 5 | Rated By: 1 users

A vegan curry dish that provides deep flavour and nutrition. This recipe is a real reviver – soothing, comforting and gentle. An excellent way to end a busy day. Serve in rice bowls or just as is. Enjoy!

Ingredients

  • 1 medium butternut squash (about 2 1/2 lb.)
  • 1 Tbsp. Coconut oil
  • 1/3 cup GF Thai red curry paste
  • Pinch of GF cayenne pepper (optional)
  • 15 oz. can chickpeas, drains and rinse
  • 13 oz. can coconut milk
  • 3/4 cup GF vegetable broth or water
  • Pure sea salt to taste
  • 1 bunch fresh cilantro, roughly chopped
  • Juice of 1 lime
  • Instructions

  • Peel the squash, cut in half and remove the seeds. Cut into about 3/4-inch wedges
  • In a large pot, heat coconut oil over medium heat. Add curry paste and cayenne pepper and blend with the coconut oil
  • Add the squash and coat with the curry mixture. Add chickpeas, coconut milk, vegetable broth and season with salt. Cover and simmer for 10 minutes
  • Remove the lid, add cilantro and lime juice and cook for 15 - 20 minutes until the squash is tender. Do not overcook the squash, I leave mine al-dente


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