Butternut Squash Tahini Curry

🥘 Ingredients

• Thai red curry paste
  2 Tbsp
• butternut squash
  1 medium
• chickpea
• fresh cilantro
  4 tbsp
• fresh ginger
  1 Tbsp
• garlic cloves
  1
• lime juice
  1 Tbsp
• low-sodium soy sauce
  1 Tbsp
• maple syrup
  1/2 tsp
• olive oil
  1 Tbsp
• red bell pepper
  1 large
• red chili pepper
  1 small
• salt
• tahini
  3 Tbsp
• vegetable
• vegetable broth
  3 c
• yellow onion
  1 small

1. 1

   Heat the olive oil in a large saucepan or Dutch oven over medium heat.

   olive oil: 1 Tbsp
2. 2

   Add the yellow onion (diced small) and cook for about 5 to ⏱️ 10 minutes , or until translucent.

   yellow onion: 1 small
3. 3

   Add the fresh ginger (grated), garlic cloves (minced), and red chili pepper (seeded and minced) and cook for 30%seconds more.

   fresh ginger: 1 Tbsp, garlic cloves: 1, red chili pepper: 1 small
4. 4

   Add the red bell pepper (cut into 3/4-inch pieces) and cook for 30%seconds.

   red bell pepper: 1 large
5. 5

   Mix in the butternut squash (peeled and cut into 1/2-inch cubes, about 3 1/2 cups) and cook for 1%minute more, stirring frequently.

   butternut squash: 1 medium
6. 6

   Add the Thai red curry paste and cook for 1%more minute, stirring constantly.

   Thai red curry paste: 2 Tbsp
7. 7

   Stir in the vegetable broth and bring to a gentle boil.

   vegetable broth: 3 c
8. 8

   Reduce the heat to a vigorous simmer and cook, covered, for about 5%minutes, or until the squash is tender.
9. 9

   Transfer half of the butternut squash and the liquid to a blender. (Be careful not to transfer the bell pepper pieces.) Blend on high until smooth. Return the blended squash and liquid to the saucepan with the remaining curry, stirring to combine.
10. 10

    Stir in the tahini , low-sodium soy sauce , lime juice (freshly squeezed), and maple syrup .

    tahini: 3 Tbsp, low-sodium soy sauce: 1 Tbsp, lime juice: 1 Tbsp, maple syrup: 1/2 tsp
11. 11

    Mix in some chickpea croutons (optional), if using. Add more vegetable broth, depending on the desired consistency. Cook over low heat until warmed through.

    chickpea, vegetable
12. 12

    Season with salt to taste and adjust the lime juice and maple syrup to taste.

    salt
13. 13

    Garnish with fresh cilantro (chopped).

    fresh cilantro: 4 tbsp