Go Back
Print

Fabulous Kabocha Squash, Chickpea, and Lemongrass Curry Recipe

This silky smooth Thai-style vegan curry recipe is a dream come true. It freezes well, too! 

Ingredients

  • 1.25 cups chopped onion 1 medium
  • 1 large kabocha squash about 2 cups cooked
  • 2 19 oz cans chickpeas
  • 1 400 ml can coconut milk
  • 1.5 cups cilantro chopped
  • 1 cup fresh basil leaves chopped
  • 1 cup vegetable broth
  • 1/4 cup red curry paste
  • 3 tablespoons oil
  • 1 tablespoon finely chopped lemongrass
  • 1/2 teaspoon salt
  • 2 scallions diced
  • Lime juice to taste
  • hot pepper to taste

Instructions

First, cook the squash.

  1. Preheat oven to 350F.

  2. Cut the squash in half and scoop out seeds. You might want to microwave the squash for 5-10 minutes first to soften it so it cuts easily.

  3. Roast squash in the oven until soft, around 50-60 minutes.

  4. Alternately, you can poke the squash a few times with a fork and cook whole, in the microwave, until soft. Then halve and scoop out the seeds.

  5. Scoop the cooked flesh of the squash out into a high speed blender.

  6. Add the coconut milk and blend, increasing speed gradually, until the mixture is silky smooth.
  7. In a large heavy pan on medium-high heat, brown the onion in the oil.
  8. Add the chickpeas and red curry paste and cook, stirring to coat the chickpeas, for about 4-5 minutes.
  9. Add the squash-coconut mixture to the pan, along with the broth, lemongrass, cilantro, basil, and salt. If the mixture is too thick, use a bit more broth.
  10. Cook the curry for around 20-25 minutes, stirring often, until it thickens. Add scallions and lime juice, adjusting for taste. Sprinkle with chopped hot pepper if desired.