• prep: 20 min
• cook: 40 min
• total: 1 hr

servings:

Bring the incredible flavors of Thai cooking to your kitchen in a fun yet accessible plant-based way with this Thai Butternut Squash Chickpea Curry. It's packed with aromatic Thai flavors, is indulgent yet healthy, and is a satisfying complete meal. Plus, it’s meal prep friendly and makes great leftovers!

• 1 1/2 tablespoons unrefined coconut oil ((use refined for a neutral taste, or a neutral oil of choice))
• 1 large onion, (diced)
• 2 medium carrots, (diced)
• Kosher salt to taste
• 4 cloves garlic, (minced)
• 2- inch piece ginger, (grated or finely minced)
• 1-3 bird's eye chili peppers, (thinly sliced (peppers are optional; only use for spicy version)*)
• 2 stalks fresh lemongrass, ( minced or grated (optional but recommended)**)
• 5 tablespoons red curry paste ((see Recipe Notes below on spiciness level and brands)***)
• 1 cup low-sodium vegetable broth ((or water))
• 1 (13.5-ounce / (400 mL) can full-fat coconut milk
• 5 cups (700-730g) of peeled and cubed butternut squash ((~ 2.5 pound butternut squash) )
• 2 1/2 tablespoons reduced-sodium soy sauce ((or 1 tablespoon Thai Light Soy Sauce)****)
• 1 1/2 tablespoons coconut sugar ((or pure maple syrup))
• 2 (15-ounce / 425g) cans of chickpeas, rinsed and drained
• 4 cups baby spinach or baby kale ((about 4 large handfuls) )
• 1 tablespoon rice wine vinegar ((or lime juice))
• 1 large handful fresh cilantro, (roughly chopped )
• 1 handful Thai basil leaves
• White rice or brown rice ((for serving, optional))

Click Here For Step-By-Step Instructions