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Thai Yellow Curry with Roasted Delicata Squash and Chickpeas

Prep Time15 minutes
Cook Time20 minutes

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)