Thai Squash Chickpea Curry with Cream

Ingredients

Estimated total cost: €6.02 · €1.50/serving

• 1 petite butternut squash, weighing approximately 2 pounds (peel and cube for even cooking)Est. price €0.80–€1.60
• 2 tablespoons of high-quality canola oil (use for sautéing or roasting)Est. price €0.10–€0.25
• 1/3 cup of aromatic Thai red curry paste (adjust amount for preferred spiciness)Est. price €2.50–€4.00
• One 15-ounce can of chickpeas, also known as garbanzo beans, drained and rinsed (pat dry for crispiness)Est. price €0.70–€1.20
• Kosher salt, to taste (season dish at various stages of cooking)Est. price €0.02–€0.05
• One 13-ounce can of unsweetened coconut milk (stir well before using)Est. price €1.50–€2.50
• 1/3 cup of vibrant fresh cilantro, with additional for garnish (add at the end for fresh flavor)Est. price €0.40–€0.80

Steps

1. 1

   Begin by peeling the squash and slicing it in half lengthwise. Remove the seeds from the center. Trim off the stem end where it connects to the round base. Proceed to cut the base into wedges that are 3/4 inch wide, and slice the top portion into half-moons that are 1/2 inch thick.

2. 2

   1. Begin by heating a large heavy pot over medium-high heat. Pour in the canola oil, followed by the curry paste. Stir the mixture for approximately 1 minute until it becomes fragrant. Introduce the squash into the pot and coat it evenly with the curry paste. Mix in the chickpeas and season with salt to enhance flavors. Pour in the coconut milk along with 3/4 cup of water, then bring it to a gentle simmer. Lower the heat to medium-low, cover the pot, and let it simmer for around 10 minutes until the squash starts to soften slightly.

3. 3

   Add the cilantro into the mixture and let it simmer without a lid, stirring occasionally. Cook for approximately 20 minutes until the squash reaches a tender consistency without disintegrating, and the sauce thickens slightly. Adjust the seasoning with salt according to your taste preference.

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• Cultural note

  Thai Squash Chickpea Curry is a traditional Thai dish that showcases the flavorful and aromatic Thai red curry paste. The combination of butternut squash, chickpeas, and coconut milk reflects the influence of Thai cuisine, known for its balance of sweet, sour, salty, and spicy flavors.

• Seasonal note

  This Thai Squash Chickpea Curry with Cream is best made in the fall and winter when butternut squash is in season. It's a comforting and hearty dish perfect for colder months.

• Health note

  This dish is a good source of fiber, providing 8g per serving, which can aid in digestion and help with satiety. It is rich in vitamins A and C from the butternut squash and coconut milk, supporting immune function and skin health. However, the high saturated fat and sodium content should be consumed in moderation for…