It’s curry weather aka the best time of year.
I have to say one of the best times of my childhood was going to the Indian buffet with my dad. And guys, I took full advantage of the unlimited naan and the palak paneer. Then, we would sit with our plates and watch the football games and eat. It was definitely where I found my love of spice and heat.
There’s a reason why they call me spicy Sarah
Anyways, it’s been a while since I did a good curry, so I decided make a fall curry inspired by two things, the ingredients found at the market and the ingredients hidden deep within my pantry. If you’ve been reading for any amount of time, you know I love two things, fresh vegetables and a well stocked pantry. So this recipe is right up my alley.
Growing up, my mom always made a very serious effort to have the most well-stocked pantry around. She’d have back-ups for her back-ups and never run out of anything. It was impressive, and her well-stocked pantry rubbed off on me. I too try to keep my pantry loaded, and be sure to have back-ups for my back-ups. I’m not as good as she was, but I try.
Basically, this recipe is nostalgia central
I make this little darling in my Instant Pot but you are more than willing to make it in a heavy bottom dutch oven or pot. I freaking love Instant Pot recipes this time of year. Forget Febreeze, because this is the deodorizer you need!
You know, if you love that curry smell.
So let’s get to the deets shall we?
We start by making a killer butternut squash Thai curry sauce. It’s got plenty of ginger, coconut milk, peanut butter, and red curry paste. Long story short, it is full of FLAVA. This could even make for a killer soup, if you are feeling that. I then toss some some chickpeas, red pepper, carrots, and kale for that veg factor.
As soon as the curry is done, I spoon it overtop cooked rice and EAT. It’s important to eat the curry as soon as you put it over the rice or the rice will soak up all that amazing sauce. Still good, but soggy rice aren’t my favorite. So just keep the rice separate until you’re ready to eat!
Finish with some pomegranate seeds, cilantro and done. Dinner in just about thirty minutes and made using pantry staples and fresh produce. And it tastes like its just out of a restaurant.
15 minPrep Time
30 minCook Time
45 minTotal Time
- 1 cup coconut milk
- 1 cup vegetable broth
- 2 tablespoons Thai red curry paste
- 1 tablespoon peanut butter
- 1 tablespoon grated ginger
- 1 tablespoon fish sauce (or coconut aminos or soy sauce)
- 1 medium butternut squash, chopped into 1 inch cubes (approximately 4 cups)
- 1 can (or 1.5 cup) cooked chickpeas, drained and rinsed
- 1 red pepper, thinly sliced
- one carrot, peeled into ribbons
- juice from 1 lime
- 2 cups shredded kale
- handful fresh cilantro or basil, for serving
- cooked rice or naan, for serving
- pomegranate seeds, for serving
In the bowl of your instant pot, combine together the curry paste, coconut milk, 1 cup broth, fish sauce, and peanut butter. Add the butternut squash, pepper, chickpeas, carrot, ginger, and lime juice. Season lightly with salt and pepper. Cover, select the manual setting, and cook on high pressure for 5 minutes.
Once done cooking, use the quick release function and release the steam. Set the instant pot to sauté. Add kale and stir for 2-3 minutes until wilted. Stir in the cilantro (or basil). If the curry is too thick, add broth to thin.
To serve, divide rice among bowls and spoon the curry overtop. Top with pomegranate arils and cilantro.
In a heavy bottomed pot over medium heat, combine together the curry paste, coconut milk, 1 cup broth, fish sauce, and peanut butter. Add the butternut squash, pepper, chickpeas, carrot, ginger, and lime juice. Season lightly with salt and pepper. Cover and allow to simmer for 30 minutes, or until the squash is softened.
Add kale and stir for 2-3 minutes until wilted. Stir in the cilantro (or basil). If the curry is too thick, add broth to thin.
To serve, divide the noodles among bowls and spoon the curry overtop. Top with pomegranate arils and cilantro. EAT