Let your favorite fall squashes shine in this easy vegan curry. Coconut milk, ginger and curry paste make a fragrant curry sauce while squash and chickpeas roast side–by side.
Ingredients
- 1 large delicata squash
- ½ (16 oz) pkg diced butternut squash
- 1 (15.5 oz) can chickpeas, drained and rinsed
- 3 tbsp vegetable oil, divided
- 1 tsp ground turmeric
- 3 tbsp curry paste
- 1 tsp chopped fresh ginger
- 2 cups chopped kale
- 1 (13.5 oz) can coconut milk
- 2 (8.8 oz) pkgs 90-second jasmine rice
- ½ lime
- ¼ cup chopped fresh cilantro, to serve
Steps
- Cut delicata squash lengthwise and remove pulp and seeds. Slice into ½”-thick half-moons.
- Preheat oven to 400°F. Place delicata squash, butternut squash and chickpeas on a large parchment-lined baking sheet and drizzle with 2 tablespoons oil. Sprinkle with turmeric and season with salt and pepper. Toss to coat. Roast until just tender, 18 to 20 minutes, stirring halfway through.
- Meanwhile, in a large pot, heat remaining 1 tablespoon oil over medium-high. Add curry paste and ginger. Cook, stirring, until fragrant, 2 minutes. Add kale and season with salt and pepper. Add coconut milk and 2 cups water. Bring to a boil over high, then reduce to medium-low. Simmer, partly covered, until kale is tender, 10 minutes.
- Microwave rice according to package directions. Transfer roasted squash and chickpeas to pot. Simmer 5 minutes more. Squeeze juice from lime into curry. Season with salt and pepper. Stir in cilantro and serve with rice.
This recipe is
- Vegetarian
- Vegan
- Gluten-free
- Nut-free
- Dairy-free
- Egg-free
- Wheat-free
Tags
- Family Friendly
- Vegan Friendly
- Guiding Stars
- Comfort Food