Vegetarian Curry
Made with tender butternut squash, hearty chickpeas, kale, and a rich curried broth, this recipe for Vegetarian Curry is easy enough to make on busy weeknights.
Servings: 8
Calories: 266kcal
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 1- inch fresh ginger peeled and grated
- 4 cups butternut squash 1-inch cubes
- 3 cups low-sodium vegetable broth
- 16 ounces chickpeas rinsed and drained
- 1 tablespoon all-natural creamy peanut butter
- 1 tablespoon red curry paste
- 1 teaspoon curry powder
- 1 teaspoon coriander powder
- 1 (13.5 oz) can coconut milk
- 2 cups kale de-stemmed and chopped into bite-size pieces
- salt and pepper to taste
- fresh limes for serving optional
Instructions
- In a large, heavy-bottomed saucepan, heat the oil over medium heat.
- Once the oil is hot, add in the onion and cook for 5 minutes, or until softened and translucent. Add the grated ginger, and cook for another minute, or just until fragrant.
- Add the vegetable broth, peanut butter, curry paste, and spices to the pot and stir to combine everything. It is okay if there are still some lumps from the nut butter, the heat will help the peanut butter to melt into the broth as it simmers. Stir in the squash and chickpeas.
- Raise the heat to high and bring to a gentle boil. Reduce the heat to medium-low and simmer for 20-25 minutes, or until the squash is fork-tender.
- Stir in the coconut milk and kale and cook for another minute or two, or until the kale softens slightly. Note: If you would like softer kale, add it to the pot when the curry still has 10 minutes left to simmer.
- Taste and season with salt and pepper if needed. Dish up the curry and serve over pasta or rice, if desired, with a wedge of a fresh lime. Squeeze the juice of the lime over the curry right before serving if desired.
Notes
Butternut Squash: It is often the same price, and much less work, to purchase butternut squash that has already been cubed for you. DO NOT use frozen butternut squash cubes for this curry recipe. If desired, you can use 4 cups of peeled, cubed sweet potato in place of the squash.
Kale: Be sure to remove the stem of the kale and chop or tear it into small bite-sized pieces. If you would like softer kale, add to the curry for the last 10 minutes of simmering. You can also substitute spinach for kale.
Peanut Butter: Use creamy, all-natural peanut butter or creamy, all-natural almond butter. Nut butter that needs to be refrigerated after opening is best suited for this recipe instead of shelf-stable nut butter.
Curry Paste: Use red, mild curry paste for this recipe.
Storage: Store leftover vegetarian curry in an airtight container for up to 5 days in the refrigerator. Alternatively, you can freeze the curry in a freezer-safe container for up to 3 months. Allow to defrost in the refrigerator and then reheat over low heat or in the microwave in individual servings.
Nutrition
Calories: 266kcal | Carbohydrates: 30g | Protein: 9g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 20mg | Potassium: 639mg | Fiber: 7g | Sugar: 6g | Vitamin A: 9428IU | Vitamin C: 37mg | Calcium: 105mg | Iron: 4mg