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Butternut Squash Curry with Chickpeas
  • 1 ½ tablespoons unrefined coconut oil (use refined for a neutral taste, or a neutral oil of choice)
  • 1 large onion, diced
  • 2 medium carrots, diced
  • Kosher salt to taste
  • 4 cloves garlic, minced
  • 2- inch piece ginger, grated or finely minced*
  • 1 to 3 bird's eye chili peppers, thinly sliced (optional; only use for spicy!)**
  • 2 stalks fresh lemongrass, minced or grated (optional but recommended)***
  • 5 tablespoons red curry paste (see Notes below on spiciness level and brands)****
  • 1 (13.5-ounce) (400 mL) can full-fat coconut milk
  • 1 cup (240 mL) low-sodium vegetable broth (or water)
  • 5 cups (700 to 730g) of peeled and cubed butternut squash (~ 2.5 pound butternut squash)
  • 2 ½ tablespoons reduced-sodium soy sauce (or 1 tablespoon Thai Light Soy Sauce)*****
  • 1 ½ tablespoons coconut sugar (or pure maple syrup)
  • 2 15-ounce (425g) cans of chickpeas, rinsed and drained
  • 4 cups (60g) baby spinach or baby kale (about 4 large handfuls)
  • 1 tablespoon lime juice or rice vinegar
  • 1 large handful fresh cilantro, roughly chopped
  • 1 handful Thai basil leaves
  • White rice or brown rice (for serving, optional)
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