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Autumn Squash Curry
Ingredients
Let your favorite fall squashes shine in this easy vegan curry. Coconut milk, ginger and curry paste make a fragrant curry sauce while squash and chickpeas roast side by side.
1 large delicata squash
1/2 (16-oz.) package diced butternut squash
1 (15.5-oz.) can chickpeas, drained and rinsed
3 Tbsp. vegetable oil, divided
1 tsp. ground turmeric
3 Tbsp. red curry paste
1 tsp. chopped fresh ginger
2 cups chopped kale
1 (13.5-oz.) can coconut milk
2 (8.8-oz.) packages 90-second jasmine rice
1/2 lime
1/4 cup chopped cilantro, to serve
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Autumn Squash Curry

Autumn Squash Curry

Autumn Squash Curry
One Star Guiding Stars
  • Servings:Serves 4 to 5
  • Prep Time:18 minutes
  • Cook Time:25 minutes
directions
Cut delicata squash lengthwise and remove pulp and seeds. Slice into 1/2"-thick half-moons.
Preheat oven to 400 degrees F. Place delicata squash, butternut squash and chickpeas on a large parchment-lined baking sheet and drizzle with 2 tablespoons oil. Sprinkle with turmeric and season with salt and pepper. Toss to coat. Roast until just tender, 18 to 20 minutes, stirring halfway through.
Meanwhile, in a large pot, heat remaining 1 tablespoon oil over medium-high. Add curry paste and ginger. Cook, stirring, until fragrant, 2 minutes. Add kale and season with salt and pepper. Add coconut milk and 2 cups water. Bring to a boil over high, then reduce to medium-low. Simmer, partly covered, until kale is tender, 10 minutes.
Microwave rice according to package directions. Transfer roasted squash and chickpeas to pot. Simmer 5 minutes more. Squeeze juice from lime into curry. Season with salt and pepper. Stir in cilantro and serve with rice.
Source: Hannaford fresh Magazine, October November 2025
 
 
 
 
 
 
 
 
 
 
 
 
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