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.
SERVES 4
| 1 | cup light coconut milk |
| 1 | tablespoon cornstarch |
| 1 | tablespoon plus 2 teaspoons peanut oil, divided |
| 1 1/2 | pounds butternut squash, peeled, seeded and cut into 1 1/2-inch pieces |
| 2 | medium onions, thinly sliced |
| 1 | tablespoon minced ginger |
| 2 | teaspoons Thai red curry paste, such as Thai Kitchen |
| 1 | cup no salted added drained and rinsed chickpeas |
| 3 | cups baby spinach |
| 1/2 | cup unsalted peanuts |
| 2 | tablespoons chopped cilantro |
| 1 | tablespoon lime juice |
| 1 | tablespoon fish sauce |
Instructions:
- 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.
Nutrition Information:
Calories: 372, Protein: 11g, Carbohydrates: 46g, Fiber: 10g, Fat: 19g, Saturated Fat: 5g, Cholesterol: 0mg, Sodium: 479mg