Kabocha Squash and Chickpea Curry

This post may contain affiliate links.

Kabocha Squash and Chickpea Curry | Delish D'Lites

Vegetarian food doesn’t have to be boring, and I’m here to prove it to you!  Forget about eating like a bunny, there’s so much you can do with vegetarian cuisine, as long as you’re willing to be creative.  Kabocha squash happens to be one of my favorite type of squash, these green, squat little gourds are so sweet and velvety.  That sweetness pairs beautifully with the flavors of Thai massaman curry paste and coconut milk.  The result? A delicious, complex Thai-inspired curry dish that will make you forget you’re eating vegetarian.

ingredients1 tablespoon avocado oil (or coconut oil)
4-5 cups kabocha squash, peeled and cubed
1 medium onion, diced
4 garlic cloves, peeled and minced
1 tablespoon fresh ginger, minced
2 cups water
2 heaping tablespoons Massaman curry paste (recommended: Maesri)
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 1/2 teaspoons salt
1 teaspoon red pepper flakes
1 15 oz can coconut milk
2 15 oz cans of chickpeas, drained and rinsed

directions

Peel and chop your Kabocha squash into 1 inch chunks.

Kabocha Squash and Chickpea Curry | Delish D'Lites

I love Massaman curry, if you’ve never tried it, put it on your bucket list, now!  My favorite curry paste brand to use is Maesri, and this one is vegetarian.  I usually find it at my local Asian supermarket.  Make sure the one you’re using doesn’t contain fish or shrimp.

Kabocha Squash and Chickpea Curry | Delish D'Lites

In a large pot, heat a pan to medium heat, and add your oil.  Saute the onions, garlic and ginger for 3-5 minutes, until fragrant.

Add the squash, water, Massaman curry paste, turmeric, cumin, and red pepper flakes.  Stir to combine, then cover and cook for 15-20 minutes, until the squash is tender.

Kabocha Squash and Chickpea Curry | Delish D'Lites

Remove the pot from the heat, then use an immersion blender to puree the squash.

Kabocha Squash and Chickpea Curry | Delish D'Lites

Stir in the coconut milk…

Kabocha Squash and Chickpea Curry | Delish D'Lites

…and the chickpeas.  Season the whole thing with salt, and you’re done!

Kabocha Squash and Chickpea Curry | Delish D'Lites

Serve over basmati rice, and garnish with fresh cilantro.

Kabocha Squash and Chickpea Curry | Delish D'Lites

Kabocha Squash and Chickpea Curry | Delish D'Lites

 

5 from 1 vote
Print

Kabocha Squash and Chickpea Curry

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 -8 servings
Author Delish D'Lites

Ingredients

  • 1 tablespoon avocado oil or coconut oil
  • 4-5 cups kabocha squash peeled and cubed
  • 1 medium onion diced
  • 4 garlic cloves peeled and minced
  • 1 tablespoon fresh ginger minced
  • 2 cups water
  • 2 heaping tablespoons Massaman curry paste recommended: Maesri
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons salt
  • 1 teaspoon red pepper flakes
  • 1 15 oz can coconut milk
  • 2 15 oz cans of chickpeas drained and rinsed

Instructions

  1. Peel and chop your Kabocha squash into 1 inch chunks.
  2. In a large pot, heat a pan to medium heat, and add your oil. Saute the onions, garlic and ginger for 3-5 minutes, until fragrant.
  3. Add the squash, water, Massaman curry paste, turmeric, cumin, and red pepper flakes. Stir to combine, then cover and cook for 15-20 minutes, until the squash is tender.
  4. Remove the pot from the heat, then use an immersion blender to puree the squash.
  5. Stir in the coconut milk and the chickpeas.
  6. Season the whole thing with salt, and you're done!
  7. Serve over basmati rice, and garnish with fresh cilantro.

Recipe Notes

My favorite curry paste brand to use is Maesri, and this one is vegetarian. I usually find it at my local Asian supermarket. Make sure the one you're using doesn't contain fish or shrimp.

Enter your email address:

Delivered by FeedBurner

2 Responses

Leave a Reply

Your email address will not be published.

Recipe Rating




2 × 1 =

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hola

I’m Jannese, Founder of Delish D’lites

I’m a Puerto Rican girl living in paradise (Florida), and the creative mind behind Delish D’Lites. I love sharing my family recipes and travel inspired cuisine! My favorite things include collecting passport stamps, twerking to Latin music, and kissing puppies. Follow along on social.