Simple, easy, and soul-satisfying Butternut Squash and Chickpea Thai Curry! This vegan curry is made in the Instant Pot and can be served with almost anything like rice, bread, or any alternate grains.
Try this Fall and Winter special recipe today! It's lip-smacking!

Blog Post - https://cookilicious.com/international/butternut-squash-chickpea-thai-curry/

#cookiliciousveg #FlavorfulFridaySeries #Instantpotrecipes #vegancurry #Thaicurry #Butternutsquash #chickpeas

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Ingredients:
15 oz butternut squash
2 cups soaked chickpeas
1 can of coconut milk
1/2 cup greens like spinach, kale, beet leaves
1/2 cup vegan red Thai curry paste
1 tbsp ginger-garlic paste
1 Thai red chili pepper
Few sprigs of cilantro or basil
1 tbsp cooking oil
Salt to taste
3-4 cups water

Directions:
Soak chickpeas in water for about 8 hours or overnight. Drain the water and keep it aside for now.
1 - Turn on the Instant Pot in saute mode. Add oil.
2 - Add the ginger-garlic paste and minced Thai red chili pepper. Fry for 10 seconds.
3 - Next add the greens, mix, and cook for 15 seconds.
4 - Then add the vegan red curry paste and 1/2 cup water. Cook till it comes to a boil.
5 - Now add diced butternut squash and cook for a minute.
6 - Add the soaked and drained chickpeas to the pot.
7 - Mix, add salt, and 3-4 cups of water. Turn off the Instant pot and close the lid.
8 - Cook for 35 minutes in manual/pressure/beans mode. Release pressure naturally.
9 - Open the lid, give it a stir. Turn it back on in saute mode.
10 - Pour coconut milk and chopped cilantro. Cook it for a minute. Then turn off the Instant Pot.

Handy Tips:
Feel free to use any variety of greens available to you - spinach, kale, sweet pea leaves, beet leaves, etc. You can even skip adding them.
Use fresh ginger and garlic if the paste is unavailable.
You can use canned chickpeas for this recipe. If that's the case, reduce the cooking time to 6 minutes.
You can make this recipe using any squash or vegetables.

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