After the popularity of our chicken & shrimp Thai curries we're now offering a vegan version with butternut squash & chickpeas. They mix with onions, garlic, and ginger and get a quick stir fry in a skillet and then are simmered in a vegan red curry paste (medium spice level,) and coconut milk sauce. Add fresh spinach at home if you want even more nutritional punch! This is not to be confused with an Indian version which uses the deep yellow curry powder. Select from a side of fully cooked basmati, brown or cauliflower rice. Can be thawed quickly. Delicious! Gluten free.
Thaw completely. Coconut milk may separate, this is normal. Heat 1-1.5 Tbsp. of oil in a large skillet on medium. Empty contents of onion cup into the pan and saute for 2 minutes. Add the coconut milk bag. Put 1/4 cup water into the empty coconut milk bag, seal & shake to loosen the rest of the milk. Pour into skillet. Add the chickpeas and butternut squash. Cover and simmer for 9-10 minutes. *Add a couple of handfuls of fresh spinach, kale, or other leafy green for a nutritional boost. Stir in and remove skillet from heat once greens are wilted, 1-2 minutes. Squeeze the lime over the mixture and serve over rice. Rice: The rice is fully cooked. Empty the bag into a microwave safe bowl and heat until desired temperature, approx. 1.5-2.5 minutes. Fluff with a fork prior to serving.
Ingredients: butternut squash, chickpeas, onions, coconut milk, vegan red curry paste, scallions, garlic, ginger, lime juice, salt and pepper. Basmati or brown rice. Contains: tree nuts.
