Squash curry with coconut milk and chickpeas

Name: Squash curry with coconut milk and chickpeas
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 800 g butternut squash; 100 ml water; 15 ml sunflower oil; 400 ml coconut milk; 30 g red curry paste; 240 g drained canned chickpeas; 280 g basmati rice (dry)

Curry

Squash simmered in a coconut milk curry, with basmati rice, with chickpeas.

Active time30 min

Cooking30 min

Total1 h

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Ingredients

800 g butternut squash
100 ml water
15 ml sunflower oil
400 ml coconut milk
30 g red curry paste
240 g drained canned chickpeas
280 g basmati rice (dry)

Preparation

Step completed · 1
Peel the squash, remove the seeds and cut the flesh into cubes measuring 2 centimetres. Rinse the rice. Weigh the prepared squash flesh to match the listed quantity.
Step completed · 2
Heat the oil in a saucepan and fry the curry paste for 1 minute. Add the squash, coconut milk and the 100 ml of water. Cover and simmer for 25 minutes, until tender. Prepare 240 g drained canned chickpeas. Rinse and drain the chickpeas. Add everything to the dish.
Step completed · 3
While the squash simmers, cook the rice in a saucepan of boiling water according to the packet instructions, for about 12 minutes. Drain and serve with the curry.

Allergens

Crustaceans

Variations

Asian
Squash curry with coconut milk
Squash simmered in a coconut milk curry, with basmati rice.
25 min active time
Squash curry with coconut milk and lentils
Squash simmered in a coconut milk curry, with basmati rice, with lentils.
30 min active time

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration