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    Home » Recipes » Gluten-Free Recipes

    Thai Chickpea and Squash Red Curry

    Published: Dec 16, 2020 Last Modified: Dec 16, 2020 by Allison

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    This cozy vegan Thai chickpea and squash red curry is guaranteed to warm your belly and your soul. Easy to whip up on a weeknight, too.

    overhead shot of a serving of the chickpea curry in a bowl against a dark blue backdrop, with dishes of almonds and cilantro around it.

    On a weeknight, you really can’t go wrong with a curry. I love Indian curries, but I must say that Thai curries have my heart these days. This particular red curry has a lovely spice from Thai red curry paste and ginger, and it’s very easy to make. It’s a fabulous one pot meal that will warm you right up. It’s certainly not as complex as an authentic Thai curry, but it is delicious in its own right!

    overhead shot of the curry in a large pot

    INGREDIENTS YOU’LL NEED

    • Coconut oil, onion, garlic, ginger, red bell pepper, Thai red curry paste, tomato paste, sea salt, freshly ground black pepper, cayenne, butternut squash, coconut sugar, cooked chickpeas, coconut milk, vegetable broth, tamari, lime juice, kale, and cilantro + toasted almonds, for garnish.
    • Plus cooked rice (brown or white) for serving!

    how to make this recipe

    1. Warm the coconut oil in a large pot. Add the onion, garlic, ginger, and a pinch of salt. Cook, stirring occasionally, for 5-8 minutes, until tender and lightly browned. Stir in the red bell pepper and cook for a couple of minutes before adding the rest of the salt, pepper, Thai red curry paste, tomato paste, and cayenne.
    2. Add the butternut squash, coconut sugar, chickpeas, coconut milk, vegetable broth, and tamari. Bring to a simmer over medium-high heat, then turn down heat to medium-low, cover loosely with the lid, and cook, stirring occasionally, until the squash is very tender. This takes 20-30 minutes, depending on how large your chunks of squash are.
    3. I like to use a potato masher to mash some of the squash at this point; this helps thicken the curry! This is optional, though.
    4. Stir in the kale and cook until bright green. Finally, stir in the lime juice. Taste and adjust seasonings, if desired. Add lime juice for brightness or additional salt for depth.
    5. Serve the curry over rice and garnish with cilantro and chopped almonds.

    overhead close up shot of the curry in a bowl over rice
    straight on shot of the curry in a light pink bowl

    more vegan Thai recipes to try

    • Thai Chickpea Stuffed Sweet Potatoes with Almond Butter Sauce
    • Thai Chickpea Sweet Potato Burgers with Almond Butter Sauce
    • Thai Red Curry Tempeh Buddha Bowls

    And that’s all she wrote! I’m off to cram for my exam tomorrow! I hope you enjoy this Thai chickpea and squash red curry. If you make it, let me know how you enjoyed it by leaving a comment and rating below. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love to see what you’ve made.

    Pin this for later: 

    LONG PINTEREST PIN with two photos of the curry in a bowl and the recipe title

    Enjoy!

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    overhead shot of a bowl of the curry against a blue backdrop

    Thai Chickpea and Squash Red Curry


    ★★★★★

    5 from 3 reviews

    • Author: Allison
    • Total Time: 45 minutes
    • Yield: 4 servings 1x
    Print Recipe
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    Description

    This cozy Thai chickpea and squash red curry is guaranteed to warm your belly and your soul. Easy to whip up on a weeknight, too.


    Ingredients

    Scale
    • 1 tablespoon coconut oil
    • 1 medium yellow onion, diced
    • 4 medium garlic cloves, minced
    • 2 tablespoons minced fresh ginger
    • 1 red bell pepper, diced
    • ½ teaspoon fine sea salt
    • Freshly ground black pepper, to taste
    • ⅛ teaspoon cayenne (optional)
    • 2 tablespoons Thai red curry paste
    • 2 tablespoons tomato paste
    • 1 tablespoon coconut sugar (balances flavours)
    • 3 heaping cups peeled and cubed butternut squash (1 inch cubes)
    • 2 cups cooked chickpeas (see note)
    • 1 can (400 mL) full fat coconut milk
    • 1 cup vegetable broth
    • 1 tablespoon tamari
    • 1 bunch kale, stemmed and chopped (4 cups)
    • 2 tablespoons freshly squeezed lime juice
    • Cilantro and chopped roasted almonds, for garnish
    • Cooked brown or white rice, for serving

    Instructions

    1. Warm the coconut oil in a large pot. Add the onion, garlic, ginger, and a pinch of salt. Cook, stirring occasionally, for 5-8 minutes, until tender and lightly browned. Stir in the red bell pepper and cook for a couple of minutes before adding the rest of the salt, pepper, Thai red curry paste, tomato paste, and cayenne.
    2. Add the butternut squash, coconut sugar, chickpeas, coconut milk, vegetable broth, and tamari. Bring to a simmer over medium-high heat, then turn down heat to medium-low, cover loosely with the lid, and cook, stirring occasionally, until the squash is very tender. This takes 20-30 minutes, depending on how large your chunks of squash are.
    3. I like to use a potato masher to mash some of the squash at this point; this helps thicken the curry! This is optional, though.
    4. Stir in the kale and cook until bright green. Finally, stir in the lime juice. Taste and adjust seasonings, if desired. Add lime juice for brightness or additional salt for depth.
    5. Serve the curry over rice and garnish with cilantro and chopped almonds.

    Notes

    I soaked and cooked chickpeas to use in this recipe, but if you only have canned chickpeas, use 1 14-oz can instead. You’ll only have 1 ½ cups of chickpeas, but that’s fine.

    • Prep Time: 15 minutes
    • Cook Time: 30 minutes

    Keywords: Thai chickpea red curry with butternut squash

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

     

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    Reader Interactions

    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Sue

      December 17, 2020 at 2:06 pm

      Ooh wow! This is soooo good, that I almost stopped mid-bowl to write this review. 😏. I omitted the salt, pepper, cayenne and garnishes. The cayenne was an oversight; garnishes were due to hunger. I also subbed spinach for the kale. Allison, this recipe was pure comfort food and it came together quickly. Thanks so much.

      ★★★★★

      Reply
      • Allison

        December 17, 2020 at 6:15 pm

        I couldn’t be happier to hear how you enjoyed this curry, Sue! I can’t express how much it means to read such wonderful reviews. 🙂

        Reply
    2. Josh

      December 19, 2020 at 12:36 pm

      Absolutely delicious stew, the Thai curry flavour is hard to beat. Thanks for creating and sharing this.

      ★★★★★

      Reply
      • Allison

        December 19, 2020 at 12:40 pm

        Thank you so much! 🙂

        Reply
    3. Kerry

      January 08, 2021 at 5:24 pm

      My new favourite curry dish. Easy to make, easy to eat. We loved this one.
      -Kerry and Mark

      ★★★★★

      Reply
      • Allison

        January 08, 2021 at 5:27 pm

        Wow, thank you so much! I’m glad you enjoyed it!

        Reply
    4. Mary Lou

      November 05, 2021 at 12:53 pm

      This recipe is super easy and delicious. The kind of meal you wouldn’t be mad to have night after night! Feels like you treated yourself, I can’t think of any takeout that would be faster or tastier than making this! A FABULOUS FAKEAWAY!

      Reply
      • Allison

        November 05, 2021 at 3:35 pm

        Thank you again, Mary Lou! I couldn’t be happier to hear how much you enjoyed this curry- it’s one of my family’s favourites, too! Have a great weekend! 😍

        Reply

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    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog that specializes in wholesome and feel good recipes for people on the move! I love to work with whole foods to fuel healthy, active lifestyles.

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