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Coconut Curry with Squash and Chickpeas

Coconut Curry with Squash and Chickpeas

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Servings: 4 to 6

Just the thing for cold winter nights, this comforting curry comes together easily in a single pot. To streamline prep, you don’t need to peel the acorn squash—the skin becomes tender as it simmers and is totally edible, adding more nutrients to the dish. Green curry paste, which traditionally includes lemongrass, cumin, coriander and green chiles, lends a wonderful fragrance and depth of flavour. Serve over steamed rice if you like.

INGREDIENTS:

  • 3 Tbs. grapeseed oil
  • 1 yellow onion, diced
  • 1 1/2-inch (4-cm) piece fresh ginger, peeled and minced
  • 3 garlic cloves, minced
  • 2 cans (each 14 fl. oz./430 ml) unsweetened coconut milk
  • 1/4 cup (2 oz./60 g) Thai green curry paste
  • 1 cup (8 fl. oz./250 ml) chicken broth
  • 2 Tbs. fish sauce
  • Kosher salt
  • 1 acorn squash, halved, seeded and cut into 1-inch (2.5-cm) wedges
  • 1 can (15 oz./470 g) chickpeas, drained and rinsed
  • 1 Tbs. fresh lime juice, plus lime wedges for serving
  • Fresh cilantro leaves for serving
  • Thinly sliced red cabbage for serving

Directions:

  • In a large Dutch oven over medium-high heat, warm the oil. Add the onion and cook, stirring frequently, until starting to soften, about 5 minutes. Add the ginger and garlic and cook, stirring frequently, until fragrant, about 30 seconds.
  • Add the coconut solids (the thick cream on top of the cans) and curry paste, stir to coat the onion and cook, stirring occasionally, until well combined, about 2 minutes. Add the remaining coconut milk liquid, the broth and fish sauce and whisk until smooth. Season to taste with salt. Increase the heat to high and bring to a boil, then reduce the heat to medium-low. Add the squash, cover and cook until it is fork-tender, 10 to 15 minutes. Add the chickpeas and cook, stirring occasionally, until they are slightly tender but still retain a bite, 3 to 5 minutes. Stir in the lime juice and season to taste with salt.
  • Ladle the curry into bowls. Garnish with the cilantro, cabbage and lime wedges and serve immediately. Serves 4 to 6.
  • Williams Sonoma Test Kitchen

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