Kabocha Squash Curry

Kabocha squash simmers with coconut milk, curry paste, chickpeas, and spinach in this easy vegetarian stovetop curry, ready in about 35 minutes.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 3 cups kabocha squash
• 1 can coconut milk
• 1 tablespoon red curry paste
• 1 can chickpeas
• 3 cups baby spinach
• 1 cup vegetable broth
• 1 small yellow onion
• 2 cloves garlic
• 1 tablespoon vegetable oil
• 1 tablespoon lime juice
• 0.5 teaspoon kosher salt

Cooking instructions

1. Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 4 minutes. Stir in the garlic and curry paste and cook until fragrant, 1 minute. (about 5 min) — Medium heat
2. Pour in the coconut milk and broth, then stir in the kabocha squash and salt. Bring to a gentle simmer. (about 3 min) — Medium-high heat
3. Reduce the heat to medium-low, cover, and simmer until the squash is fork-tender, 18 to 20 minutes. (about 20 min) — Medium-low heat
4. Stir in the chickpeas and spinach. Cook uncovered until the spinach wilts and the chickpeas are hot, about 5 minutes. (about 5 min) — Medium-low heat
5. Remove from the heat and stir in the lime juice. Taste and adjust the salt before serving. (about 1 min)