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    Coconut Curry with Chickpeas and Butternut Squash

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    Author
    Pixicook editorial team
    clock-icon30 minutes

    This heartwarming coconut curry is a symphony of sweet butternut squash and creamy chickpeas, enrobed in aromatic spices and rich coconut milk. Perfect for a cozy dinner, this dish brings a touch of Thai-inspired flavors to your table.

    Thai
    Easy
    Intermediate

    Ingredients for Coconut Curry with Chickpeas and Butternut Squash

    units in
    USchevron
    units in
    USchevron
    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Butternut Squash, peeled and diced into 1/2-inch cubes

    0 oz

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    Coconut Oil

    tablespoons

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    Shallots, finely chopped

    each

    Substitute chevron-down

    Ginger, minced

    teaspoons

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    Garlic, minced

    cloves

    Substitute chevron-down

    Serrano Chili, minced

    each

    Substitute chevron-down

    Lemongrass, tough outer layers removed and finely minced

    stalks

    Substitute chevron-down

    Red curry paste

    tablespoons

    Substitute chevron-down

    Coconut Milk

    0.25 fluid ounces

    Substitute chevron-down

    Chickpeas, rinsed and drained

    0 oz

    Substitute chevron-down

    Cilantro, chopped, plus more for garnish

    tablespoons

    Substitute chevron-down

    Fish Sauce

    tablespoons

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    Lime, juice of

    each

    Substitute chevron-down