Cozy Butternut Squash Panang Curry
This Butternut Squash Panang Curry is a creamy, comforting, plant-based dinner made with coconut milk, chickpeas, and warming spices. Naturally anti-inflammatory and easy to prepare, it’s perfect for cozy weeknights, meal prep, or a nourishing reset as you head into the new year.
Ingredients
- 1 splash olive oil
- 1 whole onion, diced
- 5 cloves garlic, minced
- 2 cups butternut squash, diced and peeled
- 1 tbsp curry powder
- ½ tsp cayenne powder
- 1-2 tsp sea salt
- 1 tsp white miso paste
- 1-2 tsp tamari
- 2 cups vegetable broth
- ¼ cup peanut butter
- 1 can lite coconut milk
- 1 can chickpeas, rinsed and drained
- 1 tsp coconut sugar
Serve with
- 3 cups steamed rice
Instructions
- Heat a large saucepan over medium heat and add olive oil.
- Add the onion and garlic and cook until soft and fragrant, about 3–4 minutes.
- Stir in the curry powder, cayenne, salt, miso, tamari, and tomato paste. Cook for 1 minute to bloom the spices.
- Add the vegetable broth, cover, and simmer for about 10 minutes, until the butternut squash is fork-tender.
- Stir in the peanut butter, coconut milk, chickpeas, and coconut sugar.
- Cook uncovered for another 5 minutes, until warmed through and creamy.
- Spoon over steamed rice and finish with your favorite toppings.
Notes
For Topping
- Chopped peanuts
- Fresh cilantro
- Sliced chilies
- Lime wedges
Calories: 386kcal, Carbohydrates: 56g, Protein: 12g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Sodium: 911mg, Potassium: 496mg, Fiber: 8g, Sugar: 7g, Vitamin A: 5158IU, Vitamin C: 12mg, Calcium: 82mg, Iron: 3mg