Butternut Squash Curry
Description
This butternut squash curry is a comforting vegetarian meal with tender chunks of squash, chickpeas, and tomatoes in a creamy Thai red curry sauce.
Ingredients
•
1 tablespoon olive oil, or as needed
•
1 medium butternut squash - peeled, seeded, and cubed
•
1 medium red onion, diced
•
2 tablespoons red curry paste
•
1 1/4 cups vegetable broth
•
4 medium tomatoes, chopped
•
1 (15 ounce) can chickpeas, drained
•
salt and ground black pepper to taste
•
3 tablespoons Greek yogurt
•
1/2 tablespoon ground coriander
Directions
1
Heat oil in a pot over medium heat. Add butternut squash; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth, cover, and cook until butternut squash is tender, about 20 minutes.
2
Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.