Squash-Peanut Coconut Curry

Aug 24, 2010Dinner, Recipes

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 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


  1. Combine the coconut milk and cornstarch in a bowl.
  2. 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.
  3. 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