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Lightened-Up Butternut Squash Curry + Forbidden Black Rice

Need a light and healthy curry in a hurry? This recipe has both a vegan and non-vegan version and comes together in 45 minutes or less!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings


  • 2 tablespoons coconut oil or olive oil divided
  • 1 medium onion chopped
  • 2 tablespoons lime juice
  • 3 cloves garlic minced
  • 1 1/2 teaspoons fresh ginger minced
  • 2 1/2 cups 1 medium butternut squash, peeled and diced into cubes
  • 1/2 cup cilantro chopped
  • 1 1/2 - 2 tablespoons red curry paste
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 cup water
  • 2 1/2 tablespoons powdered peanut butter *see note
  • 1 14 ounce can light coconut milk (**see note)
  • 1 tablespoon coconut sugar optional
  • salt and pepper to taste
  • 1 15 oz. can chickpeas drained and rinsed
  • 4 servings forbidden black rice cooked according to package instructions
  • steamed vegetables for serving such as broccolini (optional)


  1. Heat a tablespoon of oil in a large, high-sided skillet and cook chopped onions, garlic, ginger, and cilantro over low heat for 3 to 4 minutes until softened.
  2. When the onions are tender add the curry paste, squash, turmeric, and garam masala, coconut milk, water, chickpeas, and salt and pepper to taste. Increase heat until it comes to a boil then reduce to simmer and cook for 20 - 25 minutes covered, stirring often and adding a few splashes of water if it gets too dry during this time.
  3. After it has simmered, remove lid and simmer a few minutes longer until thickened. Lastly, stir in the powdered (or regular) peanut butter.
  4. Serve hot with warm black rice and hot broccolini if desired.

Recipe Notes

*For the lightest version of the recipe you can purchase powdered peanut butter online or possibly at your local grocery or health store. However if you prefer a slightly creamier curry I recommend using real peanut butter here. **You can also purchase lite coconut milk online or in stores but, again, for a creamier curry use full-fat.