Our Butternut Squash and chickpea curry with Thai flavors is the perfect easy vegetable curry and comfort meal for this fall. Filling, tasty, and packed with fresh vegetables and pulses, this curry is delicious and nutritious.
1. Roast the butternut squash. Peel and cut into cubes the squash. Transfer to a baking tray or dish, drizzle some olive oil and salt and bake for about 30 minutes at 200C (400F).
3. Once the butternut squash is roasted and the veggies are ready, transfer just half of the butternut squash and all the stir-fried veggies to a blender jug with the stock. Blend until you have a smooth consistency.
4. Heat some coconut oil in a pan, we use our cast iron pan for this curry. Add red curry paste and a little bit of coconut milk. Stir for a couple of minutes.