Thai Red Curry With Chickpeas And Butternut Squash

Thai Red Curry With Chickpeas and Butternut Squash

https://www.cutoutandkeep.net/projects/thai-red-curry-with-chickpeas-and-butternut-squash • Posted by Kristina S.

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!

You will need

1 Medium Butternut Squash (about 2 1/2 lb.) 1 tbsp Coconut Oil 3/10 cup GF Thai Red Curry Paste 1 pinch Of GF Cayenne Pepper 15 oz Can Chickpeas , drains and rinse 13 oz Can Coconut Milk ¾ cup GF vegetable Broth or water Pure Sea Salt to taste 1 Bunch fresh Cilantro , roughly chopped Juice of 1 Lime

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Description

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!

Instructions

1. Peel the squash, cut in half and remove the seeds. Cut into about 3/4-inch wedges

2. In a large pot, heat coconut oil over medium heat. Add curry paste and cayenne pepper and blend with the coconut oil

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

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