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Thai Coconut Curry Stew with Butternut Squash and Chickpeas
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Course Soup
Cuisine Thai
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Wooden spoon

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons Thai red curry paste
  • 1 medium butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 can (14 ounces) full-fat coconut milk
  • 2 cups vegetable broth
  • 1/2 teaspoon salt
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro
  • Cooked rice, for serving

Instructions
 

  • Heat the coconut oil in a large pot over medium heat. Add the onion and cook for 4 minutes until it softens.
  • Stir in the garlic and ginger. Cook for 1 minute until fragrant.
  • Add the Thai red curry paste and stir for 30 seconds to coat the vegetables.
  • Add the butternut squash cubes and chickpeas. Pour in the coconut milk and vegetable broth. Add the salt and stir to combine.
  • Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20 to 25 minutes until the squash is tender when pierced with a fork.
  • Remove the pot from the heat. Stir in the lime juice.
  • Ladle the stew over cooked rice and top with chopped cilantro before serving.

Notes

Simmer the stew uncovered for the last 5 minutes if you want a thicker consistency. Leftovers keep well in the refrigerator for up to 4 days and reheat smoothly on the stovetop with a splash of broth. If the curry paste you use is very mild, add an extra tablespoon at the start to reach the heat level you prefer.
Course: Soup
Cuisine: Thai
Equipment: Large pot, Cutting board, Knife, Wooden spoon