This Thai-inspired Butternut Squash Red Curry is packed full of fiber-rich veggies that help lower the risk of developing varicose veins. It also contains a good hit of ginger, garlic, and chilies which are known for their anti-inflammatory properties. The curry is all brought together with a creamy coconut base and is completely vegetarian, vegan, dairy-free, & perfect for weeknights!
Prep time 15 mins
Cook time 30 mins
2 tbsp coconut oil
1 medium onion diced
3 garlic cloves minced
Inch fresh ginger minced
1 small butternut squash peeled and cubed (around 4 cups)
Handful of cherry tomatoes
2 tins (full fat) coconut milk 15oz
4 tbsp red curry paste (check it is vegan/vegetarian)
2 cans chickpeas 15 oz
1 tsp brown sugar
1/2 tsp salt
Coriander and 1 lime for garnish
Heat a large saucepan over medium heat and add the onions, once softened add the ginger and garlic and saute for 2 mins.
Add the butternut squash along with the remaining ingredients and simmer over a low heat for 30 mins or until the squash is tender.
Serve in individual bowls over rice or noodles of your choice garnished with a squeeze of lime and chopped coriander.