Chile peppers and winter squash have a special affinity for one another. Together, they form the foundation for this plant-based take on a Thai red curry. Chickpeas stand in for chicken or fish, and soy sauce for the more traditional fish sauce (feel free to swap it in for a more authentic approach). Wonderfully hearty on its own, and even better served with rice or flatbread.
Ingredients
- 1 medium kabocha squash, peeled, seeded, and cut in half.
- ½ cup vegetable broth
- 1½ tbsp extra-virgin olive oil or coconut oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- Salt and pepper, to taste
- 4 cloves garlic, minced
- 2" piece ginger, peeled and grated
- 1-2 Thai chili peppers or 1-2 jalapenos thinly sliced
- ¼ cup red curry paste
- 13.5 oz can coconut milk (reduced fat works just as well)
- 1 tbsp maple syrup or coconut sugar
- 1 tbsp soy sauce (or fish sauce, if not vegan)
- 1 tbsp miso paste
- 1 tsp ground turmeric
- 3 cups cooked chickpeas
- 1-2 tbsp lime juice
- ½ cup cilantro, roughly chopped
Preparation
- Preheat the oven to 400°F. Line a sheet pan with parchment paper.
- Lightly brush each squash half with oil and season with salt and pepper.
Place the squash halves, flesh side down, on the sheet pan. Roast for 40-45 minutes, or until tender. Remove from the oven and allow to cool. - Remove the kabocha flesh from its skin and transfer to a food processor. Add the vegetable broth and puree until very smooth.
- Heat a Dutch oven or a large nonstick saucepan over medium-high heat. Add the oil, followed by the onions and carrots. Season with salt and cook for 5-10 min, or until tender.
- Add the garlic, ginger, chile peppers and the red curry paste. Cook for 2 minutes, stirring frequently.
- Transfer the pureed squash to the pan. Add the lite coconut milk, tamari, miso paste, maple syrup, and turmeric, and black pepper to taste. Stir to combine.
- Stir in the chickpeas. Bring the mixture to a simmer and cook for 15-20 minutes.
- To serve, finish with the lime juice and cilantro. Serve as is, or alongside cooked grains or flatbread.
