Squash-Peanut Coconut Curry
This sweet, spicy and savory dish makes a delicious meal served over rice. Other winter squash may be substituted—try it with creamy kabocha or hubbard.
1 cup of light coconut milk
1 tbsp of cornstarch
3 tbsp of peanut oil, divided
1 1/2 lbs of butternut squash, peeled, seeded and cut into 1 1/2-inch pieces
2 each of medium onions, thinly sliced
1 tbsp of minced ginger
2 tsp of Thai red curry paste, such as Thai Kitchen
1 cup of no salt added chickpeas, drained, rinsed
3 cups of baby spinach
1/2 cup of unsalted peanuts
2 tbsp of chopped cilantro
1 tbsp of lime juice
1 tbsp of fish sauce
- Combine the coconut milk and cornstarch in a bowl.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the squash and cook, turning occasionally, until lightly browned, 6-7 minutes; transfer to a plate.
- Return the skillet to the stove and heat 2 teaspoons of the oil over medium. Add the onion and ginger; cook, stirring occasionally, until lightly golden, 9-10 minutes. Stir in the curry paste and cook, stirring, 30 seconds. Add the coconut milk mixture, squash, chickpeas and 1/4 cup water; reduce the heat to medium-low, cover and simmer, stirring occasionally, until the squash is tender but still holds its shape, 12-15 minutes. Stir in the spinach and cook until just wilted, 1 minute. Remove from the heat and stir in the peanuts, cilantro, lime juice and fish sauce.
Estimated Nutritional Information