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Thai Red Curry with Butternut Squash and Chickpeas

Thai Red Curry with Butternut Squash and Chickpeas

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant Thai red curry with butternut squash and chickpeas is a wonderful plant-based option for a comforting midweek meal. The natural sweetness of the squash balances the aromatic heat of the red curry paste, while the chickpeas add a satisfying texture and boost of protein. Simmered in a rich, creamy coconut milk sauce, this dish is naturally vegan and offers a beautiful depth of flavour that feels far more complex than its simple preparation suggests.

Perfect for a healthy evening dinner, this one-pot curry is a great way to use seasonal vegetables and pantry staples. Serve it alongside a portion of fluffy jasmine rice or warm flatbreads for a complete, nourishing meal. It also keeps well in the fridge, making it an excellent choice for a nutritious lunch the following day.

Ingredients for Thai Red Curry with Butternut Squash and Chickpeas

1 small butternut squash (about 900g )
2 matskedar rapsolja
80ml Thai red curry paste
One 425g can chickpeas (garbanzo beans), drained and rinsed
Koshersalt
One 375g can unsweetened coconut milk
1/3 cup fresh coriander, plus more for garnish

How to make Thai Red Curry with Butternut Squash and Chickpeas

Peel the squash, cut it lengthwise in half, and scoop out the seeds. Cut off the top where it meets the bulbous bottom. Cut the bulb end into 3/4- inch-wide wedges. Cut the neck end into 1/2- inch-thick half-moons.
Heat a large heavy pot over medium-high heat. Add the canola oil, then add the curry paste and stir for about 1 minute, or until fragrant. Add the squash and stir to coat with the curry paste. Stir in the chickpeas and season with salt. Add the coconut milk and 180ml water and bring to a simmer. Reduce the heat to medium-low, cover, and simmer gently for about 10 minutes, or until the squash just begins to soften.
Stir in the coriander and simmer, uncovered, stirring occasionally, for about 20 minutes, or until the squash is tender but not falling apart and the sauce has reduced slightly. Season to taste with salt.
Divide the curry among four soup bowls, top with coriander, and serve.

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