RecipesButternut squash with chickpeas
Peel and cube the pumpkin. Heat oil in a wok or pot and sauté the curry paste for about one minute until it becomes fragrant.
Ingredients (what you need)
1 small butternut squash (or half a larger one)
400 g canned chickpeas
2 tablespoons red curry paste
400 ml coconut milk
2 tablespoons vegetable oil
salt
fresh coriander and coconut flakes for serving
Recipe steps
Peel and deseed the pumpkin, then cut it into pieces. In a pan or pot, heat the oil and sauté the curry paste for about a minute until it becomes fragrant.
Add the pumpkin and chickpeas, and mix everything well to coat with the curry paste.
Add the coconut milk, stir, season with salt, and cook for about 20-25 minutes. The pumpkin should soften and the milk should reduce to a thicker sauce.
Serve with coriander and coconut flakes.
Additional information about the recipe Butternut squash with chickpeas
Butternut squash with chickpeas is a delicious and nutritious dish that combines the sweet flavor of butternut squash with the mild taste of chickpeas. This meal is especially popular during the autumn months when squash is in season and fresh. Chickpeas provide a rich source of protein and fiber, contributing to its heartiness. You can prepare it in various ways, such as roasted, boiled, or in soup. This dish is great as a healthy dinner or as a nutritious side. You can season it with spices such as cumin or coriander for an even more intense flavor.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
