00:02This Thai-inspired curry combines creamy butternut squash, protein-rich chickpeas, and aromatic red curry paste for a rich, flavorful meal in under an hour.
00:13The squash naturally thickens the curry into a velvety sauce, while lemongrass, bird's-eye chilies, and coconut milk add authentic Thai brightness and silkiness.
00:23Simple to make, vegan, gluten-free, and nutrient-packed, it's a comforting, indulgent dish you'll want seconds of.
00:30The ingredients include 1.5 tablespoons unrefined coconut oil, 1 large diced onion, 2 medium-diced carrots, kosher salt to taste, 4 minced garlic cloves, a 2-inch piece of grated fresh ginger, 1-3 thinly sliced bird's-eye chilies, optional,
00:482 stalks of minced lemongrass, optional, and 5 tablespoons of red curry paste.
00:55For the curry base, combine a 13.5-ounce can of full-fat coconut milk with 1 cup of low-sodium vegetable broth or water.
01:03Add 5 cups of peeled, cubed butternut squash, 2.5 tablespoons of reduced-sodium soy sauce, and 1.5 tablespoons of coconut sugar or pure maple syrup.
01:12For the protein and greens, use two 15-ounce cans of rinsed and drained chickpeas, 4 cups of baby spinach or kale, 1 tablespoon of lime juice or rice vinegar,
01:22a large handful of roughly chopped fresh cilantro, and a handful of Thai basil leaves.
01:28Serve over white or brown rice if desired.
01:31Heat coconut oil in a Dutch oven over medium-high heat until shimmering.
01:36Sauté diced onions and carrots with salt for 7-8 minutes until tender and lightly golden.
01:41Stir in garlic, ginger, chilies, lemongrass, and red curry paste, cooking 2 minutes while stirring, adding 1-2 tablespoons water if needed to prevent sticking.
01:51Bloom the curry paste in a few spoonfuls of coconut milk, then add broth, remaining coconut milk, squash, soy sauce, and coconut sugar.
01:59Boil, then simmer 20 minutes until tender.
02:03Blend half for texture.
02:04Stir in chickpeas and greens.
02:05Add lime juice, basil, and cilantro, and serve over rice with extra herbs.
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