Butternut Squash & Chickpea Panang Curry
This vegan butternut squash & chickpea panang curry is a sweet, peanut flavored curry, inspired by the classic Thai dish. This plant based curry uses chickpea and butternut squash instead of meat. Gluten-free with an oil-free option.
Ingredients
- ½ onion diced
- 2 tablespoon coconut oil or water
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- 2 tablespoon panang curry paste or red curry paste*
- 1 teaspoon turmeric
- 1 large butternut squash peeled and diced
- 1 14 oz. can full fat or reduced fat coconut milk
- 1 15 oz. can chickpeas rinsed and drained
- 1-2 tablespoon coconut sugar
- ½ cup water or vegetable broth
- 3 tablespoon peanut butter
- 2 tablespoon water
- 2 tablespoon lime juice
- ½ cup cilantro leaves
- salt and pepper to taste
Instructions
- In a large pot, sauté onion in oil or water until translucent, about 5 mins. Add minced garlic and ginger and sauté for about 2 more minutes. Add turmeric and red curry paste, and sauté spices for about 2 more minutes, until fragrant.
- Add the peeled and diced squash, and toss to coat in spices. Brown for 5 minutes.**
- Once squash is browned, add coconut milk, water or broth, and chickpeas. Bring to a simmer and turn down the heat to medium low. Cover the pot and simmer for 15 minutes, until squash can be pierced with a fork. Add more water as needed if you would like a thinner consistency.
- Taste and add the 1 tablespoon coconut sugar if it is not already sweet enough from the squash.
- Whisk peanut butter and 2 tablespoon of water in a small dish or bowl, and then add it to the curry. Add salt and pepper to taste. Combine and simmer for 2-5 more mins.
- Remove from heat, stir in cilantro and lime juice. Serve immediately alongside rice, quinoa, or cauliflower rice!
Notes
*Not all Thai curry paste is vegan, because some contain fish paste. You can easily get my favorite brand of authentic Thai curry paste online, and it's totally vegan!
**For oil-free method, just toss the squash in spices and proceed to the next step (adding liquid). No need to wait for the squash to brown.
Nutrition
Serving: 1servingCalories: 553kcalCarbohydrates: 47gProtein: 14gFat: 38gSaturated Fat: 26gPolyunsaturated Fat: 7gCholesterol: 3mgSodium: 706mgFiber: 10gSugar: 13g
Tried this recipe?Leave a comment below and tag @zenandzaatar on social!
