Halloween Special! It’s a Red Thai Curry recipe that is super easy to make at home! A tastier version than takeout & healthier, too. This recipe is vegetarian, vegan made with chickpeas & butternut squash.
I love Thai food. In fact, whenever we are on a trip, one of the first things we check is if there is a Thai restaurant near our place of stay. We even have our orders fixed. I order the Thai fried rice and KR goes for the red/green curry. All our special occasion dinners have been celebrated at a Thai place. Yes, that is how much we love this cuisine. I have been to Thailand twice now and have tried the local food there which I seem to love. The flavors and ingredients are so different and lip smacking. Thai curry being KR’s favorite, has been on my list to make for a long time. We had a tough last week personally. Some situations bring you down but you need to bounce back. We have to spring back and look forward. To cheer both of us up and take our mind off the things, KR suggested we go for dinner (read as Thai restaurant) and looked at him and said, “Why go out, when I can make it at home instead!”
I quickly took a trip to the local grocery store to pick up some ingredients which I needed for the recipe. I didn’t need many veggies because I had planned to make it using just two main ingredients – chickpeas and butternut squash. I enjoy cooking with these two as they are very versatile and very easy to cook. While I have used them separately in many recipes like Butternut Squash Dal Tadka, Butternut Squash Pasta, Butternut Squash Crepes/Pumpkin Uttapam, Roasted Butternut Squash & Garlic Soup and I have used chickpeas to make Chickpea Stir Fry/Tawa Chole, Tindora & Chickpea Curry cooked with Coconut, Chickpea & Edamame Crispies and Chickpea & Spinach Chinese Stew recipes. However I was surprised to try this Thai Curry with Butternut squash and chickpeas at one restaurant in Australia. I would have never thought of mixing these two together and that too in Thai style.
Suddenly I had recollected that dish today and hence I went on to make it my way. On my way to the grocery store, I couldn’t help wondering about my fixation for Thai food and how it all started. There was a restaurant in my neighborhood that made the best Thai Chilly Fried Rice. Until then, I only knew Chinese food and I had thought that it was my favorite. After that, I began trying out different items from the Thai cuisine and started to get fond of it. Thankfully KR also loves Thai food and that makes restaurant choices easy when we are together. The main thing I love about this style of food is that Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. It’s known to combine two to three strong tastes together successfully and also focuses on all the taste senses. No wonder, it is one of the most preferred cuisine in the world.
Serious this recipe is freakishly easy. With just few ingredients, you can create a cracker of a dish. Heat oil in a pan, saute red curry paste for 2-3 minutes. Peel and chop butternut squash. Add it to the pan along with salt. Mix to coat well and saute it and let it cook for 5 minutes. The squash will begin to get tender. Now add coconut milk and vegetable stock. Lower the flame and cook for another 7 minutes.
Now add the boiled/canned chickpeas. Mix and let it cook for another 3 minutes. Now time to add some greens in it. Add cilantro and spinach. Continue to cook it for 2-3 more minutes.
Butternut Squash & Chickpea Thai Curry is now ready. Serve it warm with some cooked rice.
For the stressful week that we had, this dish surely lifted our spirits up. We had this for lunch the next day as well. The red curry paste and coconut milk when mixed together, it results in an aromatic, creamy and delicious gravy. The addition of greens just makes it more healthy. The soft butternut squash and chickpeas suit the dish well. There is no need to add any more veggies to it unless you are craving for them.
- 1 tbsp oil
- 1/2 cup red curry paste
- 1 butternut squash
- 1 can of coconut milk
- 1 cup vegetable stock
- 1 can of chickpeas
- 1/2 cup chopped cilantro
- 1 cup chopped spinach
- Salt as required
- Heat oil in a pan, saute red curry paste for 2-3 minutes. Peel and chop butternut squash. Add it to the pan along with salt. Mix to coat well and saute it and let it cook for 5 minutes. The squash will begin to get tender. Now add coconut milk and vegetable stock. Lower the flame and cook for another 7 minutes.
- Now add the boiled/canned chickpeas. Mix and let it cook for another 3 minutes. Now time to add some greens in it. Add cilantro and spinach. Continue to cook it for 2-3 more minutes.
- Butternut Squash & Chickpea Thai Curry is now ready. Serve it warm with some cooked rice.
- You can use store bought red curry paste or make it at home.
- Skip the spinach if you wish to.
- You can use regular water instead of vegetable stock.
Recipes like these make my day! Now with Halloween just around the corner, this recipe is an ideal dish to make for your Halloween party. It’s time to bring out all the recipes with pumpkins and squashes. Fall is here. Need of the hour is to prepare warm recipes. I think, this dish surely tops my list of a Fall recipe. What is your favorite meal this season?
If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg — I would love to see your pictures on Instagram, Facebook and Twitter!