This delicious Thai Yellow Curry with Delicata Squash and Chickpeas is so comforting and delicious with just the right combination of sweet and spicy! I resisted cooler temperatures for the longest time, but now I think I’m ready. For this recipe, we used my favorite squash – Delicata and added chickpeas and kale for extra nutrition in a rich yellow coconut curry sauce. It’s a delicious one-pot meal, topped with some thai basil, toasted peanuts and fresno chilies for garnish and served with some steaming hot black rice.
Roasting Delicata Squash
I discovered Delicata Squash just a few years ago and it is officially my favorite type of winter squash! Firstly, it’s must easier to cut than a butternut squash, and you can eat the skin! I also love the flavor. In this recipe we’re roasting the squash before adding it to the curry because it brings out a lovely nutty flavor that you just don’t get from boiling a squash. It also holds its shape better and is so pretty to look at with the textured discs of delicata!
To Roast a Delicata Squash
- Preheat the oven to 425°
- Using a sharp knife, cut off the ends and cut in half, lengthwise (this is probably the hardest part of the recipe, but it is much much easier than cutting any other type of winter squash as they are so much smaller!)
- Scoop out the seeds (there should be very few in delicata
- Cut into 1/2 inch discs
- Lay the squash on a baking tray and coat with a healthy drizzle of olive oil and season with salt.
- Bake for around 18-22 minutes until nicely browned (but not crispy).
** Note, the thinner you slice the delicata, the faster they will cook!
Yellow Curry
Yellow curry is much different from just adding curry powder to coconut milk. Its origins are from southern Thailand and it is slightly milder than its green or red curry counterparts. The key ingredients in yellow curry paste are garlic, lemongrass, shallot, galangal, kaffir lime and of course some ingredients that overlap with a more Indian-inspired curry, like curry powder, turmeric, cardamom and nutmeg. The Yellow curry paste I use was Mae Ploy, which I picked up at my local Asian grocery store. It comes in a huge container, so feel free to freeze the remaining paste or just know that it will last you a very long time!
Add-Ins and Substitutions
For this curry, the main ingredients are chickpeas, squash, onion and bell pepper (for texture), and lacinato kale. Here are some options for substitutions:
- Delicata squash – Butternut squash or pumpkin
- Chickpeas – you may use tofu (steamed, baked or fried)
- Onions and Peppers – I recommend keeping these for texture, but you can omit!
- Kale – Feel free to add in any green vegetable such as spinach, broccoli, green beans etc.
- Thai basil – The flavor here is so powerful, so if you can get your hands on it it’s really the best, but you can substitute with cilantro or regular basil. Sweet basil may not have the same sharp flavor.
I served mine with black rice which is high in antioxidants and has a lower glycemic index, plus it just looks pretty in contrast to the yellow curry, but feel free to serve with any rice of your choice. I hope you enjoy! Without further ado, here’s the recipe!
Thai Yellow Curry with Roasted Delicata Squash and Chickpeas
Ingredients
- 1 small delicata squash cut into 1/2 inch semi circles, seeds removed
- 1/2 large red onion sliced
- 1 red bell pepper sliced
- 2-3 shallots diced
- 1 inch nub ginger grated
- 1 can full fat coconut milk
- 1 16 oz can chickpeas
- 1 tbsp yellow curry paste
- ½ tsp turmeric for color
- 1 tbsp soy sauce add more if needed
- 1 handful chopped Kale (I used lacinato)
Garnish
- 3-4 tbsp toasted peanuts chopped
- 1-2 fresno chilies
- 1 small bunch thai basil
Instructions
Roast Delicata Squash
- Preheat the oven to 425°F
- Using a sharp knife, cut off the ends and cut in half, lengthwise and scoop out the seeds.
- Slice delicata squash into 1/2 inch half moons (the thinner you slice them, the faster they cook)
- Bake for 18-22 minutes until they are browned, but not crispy
Prepare the Curry
- Bring 2-3 tbsp of a neutral oil to heat in a large pot and saute the shallots, garlic and ginger until softened.
- Add in sliced red peppers and onions and saute for 2-3 minutes
- Add in 2-3 tbsp of the coconut milk, curry paste, soy sauce, turmeric and salt to taste
- Once the flavors blend, add in the remaining coconut milk and chickpeas and simmer for around 5-10 minutes. Add water if this becomes too thick.
- Once you've given time for the chickpeas to absorb the flavor of the curry, add in the squash and kale. Reserving a few pieces of the squash for garnish. Add the juice of about half a lime.
- Garnish with toasted peanuts, chili peppers (or chili flakes) and chopped thai basil.
- Serve with your choice of steamed rice (I used black rice)
Other Curry Recipes you’ll love
- Weeknight Tofu Cauliflower Curry
- Roasted Vegetable Green Curry (From Scratch)
- Roasted Cauliflower and Sweet Potato Curry
- Roasted Vegetable and Tofu Green Curry Bowl
- Red Curry Tofu with Shirataki Noodles
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