To be honest, I could eat rice plain in a leather boot and be happy. But I could eat this curry on rice in a leather boot and be even happier.
The bright color of this curry comes from both the beauuuutiful butternut squash and the yellow curry powder, and peaks of red bell pepper poking through make it look (and taste!) fresh and light. But the garbanzo beans make it filling. It’s a magical dish.
Now, I did three Thai chillies because I have a stomach of steel (these little fuckers are tiny and HOT!) but feel free to use a jalapeño, seedless jalapeño, serrano – whatever your belly can take.
- 2 tablespoons vegetable/peanut/grapeseed oil
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- fresh hot chillies (I used 3 Thai chillies, pick whatever heat level you can take!), thinly sliced
- 4 tablespoons red curry paste
- 1 tablespoon yellow curry powder
- 3 cups peeled and diced butternut squash
- 1 (15-ounce) can garbanzo beans, drained
- 1 (13.5 oz) can coconut milk
- 1 cup vegetable broth
- 1/4 cup fresh Thai or regular basil leaves
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- Cilantro leaves, for garnish
In a wok or large saute pan, heat the oil over medium-high heat. Add the bell pepper and onions and cook until sligggghtly browned and soft, 3 to 4 minutes.
Add the garlic, ginger, chillies (if using), red curry paste, and curry powder and cook, stirring until fragrant, 5 minutes.
Add the butternut squash, garbanzo beans, coconut milk, vegetable broth, basil, sugar, and salt. Bring to a boil, then cover and simmer on low.
Cook until squash is tender, about 25 minutes. Plate over white rice and top with cilantro.