Recipe- Comforting Vegan Thai Butternut Squash Curry

A comforting Instant pot Butternut Squash Chickpea vegan/vegetarian Thai curry recipe that's a perfect one-pot meal for busy weeknights. It's one of my favorite cuisines after Indian because of its spicy flavors.

The flavors and ingredients are so different and lip-smacking. No wonder, it is one of the most popular world cuisines. Plus they have great vegetarian and vegan options! Plus, it can be made within 45 minutes using basic pantry staples. Sharing the stovetop version as well.

Ingredients

15 oz butternut squash
2 cups chickpeas soaked
1 can of coconut milk
1/2 cup any greens like spinach, kale, beet leaves
1/2 cup vegan red Thai curry paste
1 tbsp ginger-garlic paste
1 Thai red chili pepper
2-3 tbsp cilantro or basil
1 tbsp coconut oil
Salt
3 cups water

Method

* Soak chickpeas in water for about 8 hours or overnight. Drain the water and keep it aside for now.

* Using canned chickpeas will save on cooking time or cook the soaked chickpeas beforehand.

* Heat oil in a pan, saute red curry paste for 2-3 minutes. Peel and chop butternut squash. Add it to the pan along with salt.

* Mix to coat well and saute it and let it cook for 5 minutes. The squash will begin to get tender.

* Now add coconut milk and water/vegetable stock. Lower the flame and cook for another 7 minutes.