Squash and Chickpea Coconut Curry

Every bite of this squash and chickpea coconut curry is nourishing, delicious and seriously addicting. Inspired by Singaporean laksa, I use a blend of garlic, shallots and ginger, combined with red curry paste and turmeric, to mimic the traditional paste. Building off this base, we add coconut milk and broth — or water, if that's all you have — to make a creamy and rich curry. You can add whatever protein and vegetables you like at this point, but my favourite combination is squash and chickpeas. They both get soft enough to mash, creating a thickened and rustic consistency that's perfect for spooning over rice, or eating on its own with cilantro and sliced peppers.

Equipment

Here's everything you need to make my squash and chickpea coconut curry at home:

• chef's knife
• cutting board
• thick-bottomed pot or dutch oven
• whisk
• wooden spoon
• can opener

Get the full ingredients list and instructions below!

Cooking Tips

1. Using a mix of red curry and yellow curry paste is ideal but I understand that buying two different types of unfamiliar products can be intimidating. For that reason, I've included the option to only use red curry paste and turmeric. This will give you a very similar flavour, and help ease into things. That said, there are so many wonderful dishes to be made with curry paste, so I highly encourage you to take the leap and experiment with them in the kitchen.
2. We're using the whole can of chickpeas (yes, including the aquafaba, aka that liquid in the can) to help thicken the curry. Some laksa, and curry, recipes use a corn starch slurry for thickening, and while I have nothing agains that process, I don't love dirtying another bowl for the process. I find the aquafaba does a great job of replacing that step and saving waste — not to mention avoiding washing and rinsing the beans!

Squash and Chickpea Coconut Curry

A nourishing and delicious bite!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 1 medium butternut squash
• 2 shallots
• 1 1-inch piece ginger
• 3 cloves garlic
• ½ teaspoon turmeric
• 4 tablespoon red curry paste or 2 tablespoon red and 2 tablespoon yellow, if available
• 1 400 mL can coconut milk
• 4 cups chicken or vegetable broth water will also work if that's all you have
• 2 540 mL cans chickpeas
• 2 limes
• 2 tablespoon fish sauce
• 3 tablespoon neutral oil like canola or avocado
• salt I'm using Diamond Crystal Kosher

For Serving

• Greek yogurt
• cilantro
• red hot finger peppers
• jasmine rice

Method

 

1. Peel 1 medium butternut squash, discard the seeds and innards, and chop into large cubes. Peel and thinly slice 2 shallots, 3 garlic cloves and 1 1-inch piece of ginger. For the ginger, aim for match-stick slices.
2. In a heavy bottomed pot, or large dutch oven, add 3 tablespoon neutral oil and heat on medium. Add sliced shallots, garlic and ginger, and cook, stirring often, until softened and fragrant. Add 4 tablespoon curry paste and mix until well-incorporated. Pour in 1 400mL can coconut milk and 4 cups broth. The coconut milk may curdle when added to the pot, if so, use a whisk to mix until no clumps remain.
3. Add in chopped squash and 2 540mL cans chickpeas (with their liquid), bring to a rapid simmer and cook like this for 20 minutes, or until the squash is soft and the chickpeas become easy to mash.
4. Reduce heat to avoid burning, then use the back of a wooden spoon to smash the squash until no large chunks remain. You don't have to get too fussy here, basically we're looking to thicken the curry and give it a rustic look. Bring back up to a rapid simmer and continue cooking until thick enough to coat the back of a spoon, about 10 minutes.
5. Finish with the juice of 2 limes and 2 tablespoon fish sauce. Mix until well-incorporated, taste and add a little salt, it needed. Enjoy warm with rice, topped with Greek yogurt, cilantro and red hot finger peppers.