Thai Red Curry with Butternut Squash and Chickpeas

Ingredients

• Squash

  Winter, butternut, raw

  2 medium (1 lb) or 907g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Fresh cilantro

  Coriander leaves, raw

  ⅓ cup or 5g

• Curry paste

  ⅓ cup or 80g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 ⅝ cup or 369g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt

  15 oz or 425g

• Salt

  Table

  1 dash or 0.4g

Directions

1. 1. Peel the squash, cut lengthwise in half, and scoop out the seeds. Cut off the tops where it meets the bulbous bottom. Cut the bulb ends into 3/4- inch-wide wedges. Cut the neck end into 1/2- inch-thick half-moons.
2. 2. Heat a large heavy pot over medium-high heat. Add the canola oil, then add the curry paste and stir for about 1 minute, or until fragrant. Add the squash and stir to coat with the curry paste. Stir in the chickpeas and season with salt. Add the coconut milk and 3/4 cup water and bring to a simmer. Reduce the heat to medium-low, cover, and simmer gently for about 10 minutes, or until the squash just begins to soften.
3. 3. Stir in the cilantro and simmer, uncovered, stirring occasionally, for about 20 minutes, or until the squash is tender but not falling apart and the sauce has reduced slightly. Season to taste with salt.
4. 4. Divide the curry among four soup bowls, top with cilantro, and serve.

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