Instant Pot Butternut Squash Chickpea Vegan Thai Curry

A lip-smacking Instant Pot Butternut Squash Chickpea vegan or vegetarian Thai curry that's a perfect one-pot recipe for busy weeknights. Plus, it can be made within 45 minutes using basic pantry staples.

Course curry, Main Course

Cuisine Asian, Thai

Prep Time 5

Cook Time 40

Soaking time 8

Servings people

Calories 166.65kcal

Author Priya Lakshminarayan

Equipment

Instant Pot

Ingredients

15 oz butternut squash
2 cups chickpeas soaked
1 can of coconut milk
½ cup any greens like spinach, kale, beet leaves
½ cup vegan red Thai curry paste
1 tablespoon ginger-garlic paste
1 Thai red chili pepper
2-3 tablespoon cilantro or basil
1 tablespoon coconut oil
Salt
3 cups water

Instructions

Instant Pot Version

Soak chickpeas in water for about 8 hours or overnight. Drain the water and keep it aside for now.
Turn on the Instant Pot in saute mode. Add oil.
Add the ginger-garlic paste and minced Thai red chili pepper. Fry for 10 seconds.
Next add the greens, mix, and cook for 15 seconds.
Then add the vegan red curry paste and ½ cup water. Cook till it comes to a boil.
Now add diced butternut squash and cook for a minute.
Add the soaked and drained chickpeas to the pot.
Mix, add salt, and water/vegetable stock. Turn off the Instant pot and close the lid.
Cook for 35 minutes in manual/pressure/beans mode. Release pressure naturally.
Open the lid, give it a stir. Turn it back on in saute mode.
Pour coconut milk and chopped cilantro. Cook it for a minute. Then turn off the Instant Pot.

Stovetop Version

Using canned chickpeas will save on cooking time or cook the soaked chickpeas beforehand.
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 water/vegetable stock. Lower the flame and cook for another 7 minutes.
Then add the boiled/canned chickpeas. Mix and let it cook for another 3 minutes.
Next, add some greens to it. Add cilantro and spinach. Continue to cook it for 2-3 more minutes.

Video

Notes

Stir in a tablespoon of lemongrass paste along with the Thai curry paste for more punch to this Instant pot curry. Add a teaspoon of sugar to balance the flavors if needed.

Feel free to use either full fat or lite coconut milk. If you don't like coconut milk, swap it with regular milk or almond milk.

If you want to enjoy it as a soup, you can mash/blend it to a puree consistency, using a hand blender.

The squash is tender when cooked, so if you're doing the curry, take care to not mash the pieces too much. You want the texture of the squash to stand out.

Nutrition