This substantial vegetarian dish uses red curry paste to season the butternut squash curry with chickpeas, tomatoes, and other seasonings. Excellent with rice!
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 5 |
Ingredients
- 1 tablespoon olive oil, or as needed
- 1 medium butternut squash – peeled, seeded, and cubed
- 1 medium red onion, diced
- 2 tablespoons red curry paste
- 1 ¼ cups vegetable broth
- 4 medium tomatoes, chopped
- 1 (15 ounce) can chickpeas, drained
- salt and ground black pepper to taste
- 3 tablespoons Greek yogurt
- ½ tablespoon ground coriander
Instructions
- Heat oil in a pot over medium heat. Add squash; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth, cover, and cook until squash is tender, about 20 minutes.
- Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.
Nutrition Facts
| Calories | 254 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 10 g |
| Protein | 7 g |
| Saturated Fat | 1 g |
| Sodium | 419 mg |
| Sugars | 11 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe just as written last night and it was a hit with my family. It was hearty and delicious. The only thing I might change next time is using garlic salt instead of regular salt.
I think this recipe has lots of potential but as written, not enough flavor for us. I even added an extra TBLS of red curry paste! I wish I would have added some garlic – maybe ginger as another suggests. I love butternut squash and I love a great meatless option but need to either simmer longer to let the flavors fully develop or add more seasoning. Makes a LOT and is very easy. Thanks for posting Dan!
Super easy and delicious. I did not have any fresh tomatoes, substituted with can of stewed tomatoes. Also used fresh chopped cilantro on the top. Next time I will reduce amount of stock added, to make it more chunky
This was both easy and delicious. I added some chopped garlic and fresh ginger for the last minute of the onion’s cooking time. Since it was winter I used a can of fire roasted diced tomatoes. I added some chopped bok choy leaves at the end. I would always add whatever green I had on hand for the color and added vitamins.
I didn’t quite follow the recipe as curry paste wasn’t in my local grocery store. Instead I used butter Chicken sauce. YUM! This dish was yummy and is instantly a favourite!!
it’s delicious
Very tasty. I followed the recipe and had tons left over.
I love this soup! I used my garden tomatoes that I roasted and peeled. They are called Pineapple and are a bright yellow orange color. Delicious.
My pantry suddenly became overrun with butternut squash, so thought I’d try something new. This smells wonderful while cooking, and is ready rather quickly. The most tedious part is peeling and chopping the squash. The natural sweetness of the squash really shines through. I would have liked a bit more flavor, but overall it’s a very good dish. I served it on its own (no rice) since I’m trying to avoid higher-carb meals. I garnished with a bit of minced cilantro. The only change I made was to use yellow onion instead of red since that’s what I had on hand.