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Squash and Chickpea Red Curry
recipe
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London
Squash and Chickpea Red Curry
Laila Mirza
Laila Mirza
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$1.00
A delicious and comforting squash and chickpea red curry perfect for fall. This spicy curry is a hit for staff meals and great for meal prep.
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You Need

0:45
  • 1 butternut squash peeled and cut into chunks
  • 1 tbsp red curry paste (for the squash- adjust to your preference)
  • 1 tbsp oil

  • Curry

    • 1 tbsp red curry paste (adjust to preference)
    • 3 cloves of garlic chopped
    • 1 inch ginger chopped
    • 2 spring onions sliced on the bias
    • 1 bell pepper chopped
    • 1 onion cut into large chunks
    • 1 can of coconut milk
    • 1 can of chickpeas drained and rinsed
    • 3-4 tbsp of lime juice

  • Rice

    • 1 cup of basmati long-grain rice
    • Enough water to cover
    • 1/4 tsp salt

    • How To

      Curry

      1. Preheat the oven to 400 F or 200 C. Peel and cut your butternut squash into medium-sized chunks. Cover with the oil and curry paste. Mix together and put on a baking sheet lined with parchment paper. Bake until golden brown and soft, about 25-30 minutes, flipping halfway through.
      2. While the squash is cooking, start your curry. In a pot over medium-high heat, put 1 tbsp of oil and sauté your ginger and garlic until fragrant.
      3. Add onions and sauté until soft. Add curry paste and cook until dark red and fragrant. Add bell peppers and stir to coat in curry paste.
      4. Pour in coconut milk and mix to combine. Let simmer for 10 minutes on low heat to develop flavors.
      5. Add squash to the curry and cook for 5 minutes. Add lime juice off the heat to keep the flavor fresh. Season with salt to taste (around 1-1.5 tsp).
      6. Serve over rice.

      Rice

      1. Rinse rice until water runs clear. Soak for 15 minutes and drain. Fill a pot with enough water to cover the rice. Bring to a boil.
      2. Add rinsed and drained rice. Cook on a boil for around 6 minutes to an “al-dente” texture (a tiny dot of opaque white in the center of the grain).
      3. Drain rice and put back in the pot. Cover with a lid and let steam for 10 minutes. Fluff with a fork and keep covered. Add a pinch of salt for extra flavor.