Thai Butternut Squash Curry with Chickpeas
Sweet butternut squash, spicy red curry paste, creamy coconut milk, and chickpeas make this Thai Butternut Squash Curry with Chickpeas is absolutely delicious! The addition of baked tofu gives it an extra protein punch.
Servings: 4
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.
Notes
Butternut Squash: This should equal about half of a butternut squash. You can also use pre-cut butternut squash sold in supermarkets if you want to save chopping time.
Red Curry Paste: Depending on the red curry paste that you use, you may need to use more than 2tbs. Start with 2tbs, taste after it has been cooking for about 5 min, and if it needs more zing then add more, 1/2 tbs at a time. If you are using a more mild curry paste and you want more spice, add in 1/4tsp of red chili flakes when you sauté the onion, garlic, and ginger.