Kabocha Squash and Chickpea Thai Curry
Ingredients
- 1 medium kabocha squash
- 1/2 cup water
- 1 - 1 1/2 tablespoons coconut oil
- 1 onion, diced
- 2 carrots, peeled and diced
- Salt
- Black pepper
- 4 cloves garlic, minced
- 2-inch piece ginger, grated or finely minced
- 1-2 Thai bird’s eye chili peppers, thinly sliced
- 1/4 cup red curry paste
- 1 can coconut milk
- 1 tablespoon maple syrup
- 1 tablespoon tamari
- 1 tablespoon miso paste
- 1 teaspoon ground turmeric
- 2 cans chickpeas
- 1-2 tablespoons lime juice
- 1/2 cup fresh cilantro, roughly chopped
Preparation
Preheat the oven to 205°C and line a sheet pan with parchment paper.
Slice the kabocha squash in half, use a spoon to scoop out the seeds. Lightly brush each squash half with a bit of oil and sprinkle with salt and pepper.
Place the squash halves, flesh side down, on the sheet pan. Roast for 40 minutes.
While the squash is roasting, prepare the rest of the ingredients. Chop the onions, carrots, garlic, ginger, and chile peppers, and measure out the spices and other ingredients.
Once cool, use a spoon to scoop the flesh out of the skin, and discard the skin. Place the kabocha squash flesh in a blender and add 1/2 cup water and puree until smooth.
Heat a Dutch oven over medium-high heat. Add coconut oil, onions and carrots along with salt and pepper. Cook the veggies for 7-8 minutes.
Add garlic, ginger, chile peppers and the red curry paste. Cook for 2 minutes, stirring to coat the vegetables.
Pour the pureed kabocha squash sauce into the pan, then add coconut milk, tamari, miso paste, maple syrup, and turmeric, and black pepper to taste. Stir until smooth and creamy.
Add chickpeas and stir. Bring the mixture to a simmer and cook for 15-20 minutes.
Stir in lime juice and fresh cilantro. Serve hot.
