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Butternut Squash & Chickpea Panang Curry Recipe

Butternut Squash & Chickpea Panang Curry Recipe
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★★★★★

4.9 from 23 reviews

This Butternut Squash & Chickpea Panang Curry is a creamy, flavorful, and nutritious vegan curry packed with tender squash, protein-rich chickpeas, and a rich, spicy panang curry sauce. Perfectly balanced with peanut butter and a hint of lime for brightness, it’s an easy one-pot meal ideal for cozy dinners or meal prep.

Ingredients

Scale

Vegetables and Aromatics

  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 1 large butternut squash, peeled and diced
  • 1/2 cup cilantro leaves

Oils and Liquids

  • 2 tbsp coconut oil or water
  • 1 (14 oz.) can full fat or reduced fat coconut milk
  • 1/2 cup water or vegetable broth
  • 2 tbsp water (for peanut butter mixture)
  • 2 tbsp lime juice

Pantry Spices and Condiments

  • 2 tbsp panang curry paste or red curry paste
  • 1 tsp turmeric
  • 1–2 tbsp coconut sugar
  • 3 tbsp peanut butter
  • 1 (15 oz.) can chickpeas, rinsed and drained
  • Salt and pepper to taste

Instructions

  1. Sauté Aromatics: In a large pot, heat the coconut oil or water over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.
  2. Add Spices and Curry Paste: Sprinkle in turmeric and panang or red curry paste, stirring to coat the aromatics. Cook this mixture for about 2 minutes to develop the flavors and release the spices’ aroma.
  3. Cook Butternut Squash: Add the peeled and diced butternut squash to the pot, tossing it to coat well with the spices and curry paste. Let it brown slightly for about 5 minutes, stirring occasionally to prevent sticking.
  4. Add Coconut Milk and Chickpeas: Pour in the coconut milk along with the water or vegetable broth and the rinsed chickpeas. Stir to combine, then bring the curry to a simmer. Reduce heat to medium-low, cover, and cook for 15 minutes or until the squash is tender enough to pierce with a fork. Add more water or broth if you prefer a thinner sauce.
  5. Sweeten and Adjust Flavor: Taste the curry. If it lacks sweetness, stir in 1 tablespoon of coconut sugar or adjust according to your preference.
  6. Incorporate Peanut Butter: In a small bowl, whisk together the peanut butter and 2 tablespoons of water to create a smooth mixture. Add this to the curry, stirring well to combine. Season with salt and pepper to taste. Let the curry simmer for another 2 to 5 minutes to meld the flavors.
  7. Finish and Serve: Remove the curry from heat and stir in fresh cilantro leaves and lime juice for a bright, fresh finish. Serve hot alongside steamed rice, quinoa, or cauliflower rice.

Notes

  • You can substitute panang curry paste with red curry paste if you prefer a slightly different flavor profile.
  • Use full-fat coconut milk for a richer curry, or reduced-fat for a lighter dish.
  • Adjust the coconut sugar to taste depending on the natural sweetness of your squash.
  • For a nut-free version, substitute peanut butter with sunflower seed butter or omit it entirely.
  • The curry thickens as it cools; add a splash of water when reheating if needed.

Nutrition

Keywords: Butternut squash curry, chickpea curry, panang curry, vegan curry, Thai curry, coconut milk curry, easy vegan dinner

Find it online: https://reemcook.com/butternut-squash-and-chickpea-panang-curry-recipe/