Chickpea Butternut Squash Curry Casserole
Equipment
- 1 9x13 inch baking dish
- 1 large skillet
- 1 Medium saucepan
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 measuring cup set
- 1 measuring spoon set
- 1 Mixing bowl
- 1 aluminum foil sheet
Ingredients
- 2 tablespoon olive oil
- 1 large yellow onion diced
- 3 clove garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoon red curry paste
- 2 teaspoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon crushed red pepper flakes
- 1 pound butternut squash peeled and 1/2-inch diced
- 1 red bell pepper sliced
- 1 can diced tomatoes 14.5 ounces, with juices
- 1 can coconut milk 13.5 ounces, full-fat
- 2 can chickpeas 15 ounces each, drained and rinsed
- 1/2 cup vegetable broth
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup baby spinach roughly chopped
- 1/4 cup fresh cilantro chopped
- 1 tablespoon lime juice fresh
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil for topping
- 1/4 teaspoon smoked paprika for topping
Instructions
- Preheat the oven to 400°F (200°C) and grease the 9x13-inch baking dish with a little olive oil.
- Warm 2 tablespoons olive oil in the large skillet over medium heat, then sauté the onion for 5 minutes until softened.
- Stir in the garlic and ginger and cook for 1 minute until fragrant.
- Add red curry paste, curry powder, cumin, turmeric, and red pepper flakes, and toast for 1 minute while stirring.
- Add the butternut squash and bell pepper and toss to coat in the spices for 2 minutes.
- Pour in diced tomatoes with juices, coconut milk, and vegetable broth, then season with salt and black pepper and bring to a simmer.
- Stir in the chickpeas and simmer for 5 to 7 minutes until the squash begins to soften slightly.
- Fold in the spinach until just wilted and remove the skillet from heat.
- Transfer the mixture to the greased baking dish and spread evenly.
- In the mixing bowl, combine panko, 1 tablespoon olive oil, and smoked paprika until the crumbs are lightly moistened.
- Sprinkle the panko mixture evenly over the casserole.
- Cover loosely with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for another 10 to 15 minutes until the squash is tender and the topping is golden.
- Remove from the oven and rest for 10 minutes.
- Finish with lime juice and cilantro scattered over the top before serving.
Notes
Cut the squash into even 1/2-inch cubes for consistent cooking, and par-cook tougher cubes for a minute in the microwave if they’re thicker than the rest. If you prefer less heat, reduce the red curry paste or omit the red pepper flakes, or for more depth swap some curry powder for garam masala. Use light coconut milk for a lighter casserole or add an extra 1/4 cup broth if the mixture seems too thick before baking. This dish holds well for meal prep and reheats beautifully; let it cool completely before refrigerating, and add a splash of broth when reheating to loosen the sauce. Serve with rice, quinoa, or warm naan, and feel free to add frozen peas or cauliflower florets in step 7 without altering the cook time much.
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