Butternut Squash Curry with Chickpeas
This Thai-inspired vegan curry features butternut squash, chickpeas, and creamy coconut milk, cooked quickly in a pressure cooker for a comforting, flavorful one-pot meal.
Equipment
- 1 Pressure cooker or Dutch oven
Ingredients
Main ingredients
- 1 ½ tablespoons coconut oil unrefined for rich flavor, or refined if you want it neutral
- 1 large onion diced
- 2 medium carrots diced
- 4 cloves garlic minced
- 1 2-inch piece fresh ginger grated or finely minced
- 1-3 bird's eye chilies optional, sliced
- 2 stalks lemongrass minced or grated
- 5 tablespoons red curry paste
- 1 can (400 mL) full-fat coconut milk
- 1 cup vegetable broth or water
- 5 cups butternut squash peeled and cubed
- 2 cans chickpeas rinsed and drained
- 2 ½ tablespoons soy sauce reduced-sodium
- 1 ½ tablespoons coconut sugar or pure maple syrup
- 4 cups baby spinach or kale
- 1 tablespoon lime juice or rice vinegar
- 1 large handful fresh cilantro roughly chopped
- 1 handful Thai basil leaves
- Kosher salt to taste
- White or brown rice for serving, optional
Instructions
Instructions
- Heat coconut oil over medium heat. Add onions and carrots with a pinch of salt. Sauté for 5-7 minutes until soft and fragrant.
- Stir in garlic, ginger, chilies (if using), and lemongrass. Cook for 1-2 minutes.
- Add red curry paste and sauté for 1-2 minutes to combine seasoning.
- Pour in coconut milk and vegetable broth, stirring to combine.
- Add butternut squash and chickpeas. Stir gently to mix evenly.
- Secure lid and cook at high pressure for 7 minutes. Use natural release.
- Stir in soy sauce, coconut sugar, lime juice, spinach or kale, and herbs. Serve with rice.
Notes
Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Reheat gently and add liquid if needed to restore consistency. Use frozen squash or pre-minced aromatics for extra ease!