Thai inspired curried squash and chickpeas


This dish is so simple and full of flavor!

I used my instant pot, first making a large pot of lightly salted brown rice. I set the rice aside once done and tossed a butternut squash into the pot, whole with a cup of water and cooked on high pressure for about 20 min. You could really use any fall squash, like acorn, etc. 

Once done, I tossed the water out and scooped out the squash, also setting aside.  

Now, set the pot to sauté and add oil, minced garlic, 1 to 2 tbsp of red curry paste, a minced onion, and large chunks of raw carrot, potato (white and/or sweet) and a can of drained chickpeas. Toss in a couple of veggie or bouillon cubes and add water until all fully covered. Cook on high pressure for 10 minutes.

Add cooked squash, a can of coconut milk, and stir to break up the squash. I like to also asd a few tbsp of PB2 powder and a handful of plain peanuts. Peanut butter works too!

Salt to taste.

Garnish with red pepper flakes,  cilantro, and peanuts. Serve over rice.

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