About

Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 10 mins

Serves: 4

Thai Red Curry With Chickpeas and Butternut Squash
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!

Posted by Kristina S. from Vancouver, British Columbia, Canada • Published 7th October 2018 • See Kristina S.'s 7 projects »

Print • Embed

Raven favorited Thai Red Curry With Chickpeas And Butternut Squash 04 Jan 09:13
Erica D. added Thai Red Curry With Chickpeas And Butternut Squash to recipes 04 Nov 23:53
RareJewel favorited Thai Red Curry With Chickpeas And Butternut Squash 25 Oct 08:24
Kimya J. favorited Thai Red Curry With Chickpeas And Butternut Squash 23 Oct 14:47
Vi F. favorited Thai Red Curry With Chickpeas And Butternut Squash 23 Oct 00:45
Crafterella featured Thai Red Curry With Chickpeas And Butternut Squash 13 Oct 23:00
Kristina S. replied to a comment on his project Thai Red Curry With Chickpeas And Butternut Squash 08 Oct 14:38
Leonor R. favorited Thai Red Curry With Chickpeas And Butternut Squash 08 Oct 14:19
Draco B. commented on Thai Red Curry With Chickpeas And Butternut Squash 08 Oct 07:46
Kristina S. published his project Thai Red Curry With Chickpeas And Butternut Squash 07 Oct 09:00

Step 1
Peel the squash, cut in half and remove the seeds. Cut into about 3/4-inch wedges
Step 2
In a large pot, heat coconut oil over medium heat. Add curry paste and cayenne pepper and blend with the coconut oil
Step 3
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
Step 4
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