Sweet butternut squash, spicy red curry paste, creamy coconut milk, and chickpeas make this Thai Butternut Squash Curry with Chickpeas absolutely delicious! The addition of baked tofu gives it an extra protein punch.
When I first went vegan, I mad many frustrating post-meal moments where I felt unsatisfied. I feel as if I have eaten enough food, but I don’t actually feel full. It is the same feeling that I get when I go to a non-vegan restaurant and order the only vegan option they have on the menu, which is something like a plate of lettuce and vegetables with a spoonful of quinoa. I understand that some places simply don’t understand how to make a complete meal without animal products, I used to be the same way!
The good news is that in my house, I NEVER allow this to happen! Every meal has to be filling. This Thai Butternut Squash Curry is no exception. In addition to the butternut squash and chickpeas, I add baked tofu for added protein. This also adds texture and an extra bite to the dish.
Ingredients for Thai Butternut Squash Curry with Chickpeas:
Butternut Squash: I used 2.5 cups of cubed butternut squash, or 16oz/28g. This was about half of my butternut squash, which was on the smaller side and weighed about 1.2k/2.6lbs.
Here is a video from Serious Eats that shows how to properly peel and cut a butternut squash. It is important to use a high-quality peeler as the skin on a butternut squash is tough. Pre-cut butternut squash is a great option if you are looking to save cutting time also very frequently is sold in supermarkets in 16oz/450g packs, such as this one at Target.
Onion, garlic, ginger: I usually use red onions for curry recipes, but use any kind of onion that you have on hand. I also recommend using fresh ginger and garlic, but if you prefer pre-minced versions, go with whatever is easiest for you!
Chickpeas: Chickpeas pair beautifully in this dish with the butternut squash and red curry paste. If you don´t have chickpeas on hand, other canned varieties would also work!
Full-Fat Coconut Milk: This is what gives the curry its creaminess! Coconut milk and curry paste go together like PB&J given that the sweetness and creaminess of the coconut milk balance out the spiciness of the red curry paste. If you open the coconut milk can and it is solid, don’t worry! It hasn’t gone bad. This is natural and it will all liquify when it is heated up. If you prefer a lite coconut milk, go for it, but I have never tried it in this recipe.
Red Curry Paste: Depending on the type of red curry paste that you buy, you may need more or less. I use this brand, which is quite spicy and is on the saltier side. With this red curry paste, I only use 2 tablespoons and don’t need to add any additional salt to the dish. If you are using this popular US brand, it isn’t as spicy and you may need to use additional salt. I go into more detail about red curry paste below.
Baked Tofu: This is optional, but I like to include it because I am always up for some added protein! Get all of the deets about how to bake tofu from this Baked Tofu post. The tofu bakes while the curry is cooking, so it barely adds any cooking time to the dish.
Red Curry Paste Tips
- Red Curry paste can vary in flavor and spiciness depending on the brand. This can cause the taste of the curry to vary quite a lot. I recommend tasting the curry paste that you are using beforehand to get a feel for it’s taste and spice level. From my experience, more authentic asian red curry pastes tend to be more spicy. If it is not very spicy and you want to add more spice, add a small chopped fresh red chili or 1/4 tsp chili flake when you are adding in the garlic and ginger.
- In the US The most popular “mainstream” brand in the US is Thai Kitchen Red Curry Paste, which is more on the mild side of the spice spectrum and very tasty. You can find it at most large supermarkets.
- In Spain you can find red curry paste at more specialty asian supermarkets, or my favorite option these days, online. The brand that I use now is called “Cock” (yes that is the name and yes I think it is hilarious). I bought a pack of 12 packets off of Amazon. It is much spicier than the Thai Kitchen Brand, so when I use it, I don´t add fresh red chili or red chili flake for additional heat.
Thai Butternut Squash Curry with Chickpeas
Ingredients
- 1 onion diced red or white
- 2 large cloves garlic, minced
- 1 inch fresh ginger, minced (1 tbs)
- 2.5 cups butternut squash, diced into 1/2 inch pieces see note
- 2 tbs red curry paste see note
- 1 can coconut milk
- 1 tbs lime juice (juice from half of a lime)
- 2 cups fresh spinach, packed (about 2 big handfuls)
For the Baked Tofu (optional but recommended for extra protein)
- 9 oz tofu (250g)
- 2 tbs soy sauce
- 1 tbs cornstarch (optional, for extra crispiness)
For Serving
- White or brown rice
- Cilantro
- peanuts or cashews
Instructions
Easy Baked Tofu (if making, if not then go straight to the curry recipe below!)
- Preheat the oven to 375°F/190°C. Cut the tofu block lengthwise into thirds (sandwich ways), into about 1/4 inch thick pieces. Press each of the tofu slices in between your hands with a kitchen towel, pressing out all of the liquid possible from the the tofu.
- Then slice the tofu pieces making about 1,5inch rectangles. In a shallow dish, pour the soy sauce over the tofu to cover well. If using cornstarch, sprinkle it on top and mix the tofu around with the cornstarch with your hands so that they are evenly coated.
- Place on a generously oiled baking sheet or a baking sheet lined with parchment paper. Bake for 10min, flip, bake for another 10min and remove from the oven when the tofu is browned and crispy on the edges.
Thai Butternut Squash Curry with Chickpeas
- In a large sauté pan or dutch oven, heat the oil over medium heat. Add the onion, ginger, and garlic and cook over medium heat for 10 minutes, stirring frequently. Don´t rush this step as it makes up the important flavor base for the curry! If you have a mild curry paste and want more spice, add in 1/4 tsp red chili flakes and sauté with this mixture.
- Add the coconut milk and red curry paste. Mix in the red curry paste well with the mixture, use a spoon to break it up so it dissolves with the coconut milk, this should take about 2 minutes.
- Add in the butternut squash and mix with the mixture. Bring to a boil, reduce to a simmer, cover, and cook for 25-30 minutes, until the butternut squash is fork tender.
- Stir in the spinach and allow to wilt, this should take about 2-3 minutes. Add in the lime juice and baked tofu and mix well. Serve over white or brown rice and top with cilantro and cashews or peanuts for a bit of crunch! Enjoy!
- This curry stays good in the fridge for around 4-5 days and is freezable for longer storage. Keep in mind that the spinach may be much more wilted after freezing, if you want to avoid that then separate the amount that you would like to freeze before adding the spinach, and simply add fresh spinach when you reheat it.
