Thai Red Curry with Butternut Squash & Chickpeas

Red curry paste, coconut milk, and a generous helping of butternut squash make a curry that's naturally thick, warmly spiced, and a little sweet from the squash itself. Chickpeas round it out with substance, so the whole pot becomes a filling meal rather than a side dish.

Because it's built from a vegan-friendly curry paste (be sure to check the label for fish sauce or shrimp paste), coconut milk, and vegetables, this curry is naturally gluten-free, and the squash's beta-carotene along with the chickpeas' fiber and protein support both the heart-healthy tag and an immune boost. The coconut milk does add saturated fat, so this is best enjoyed as part of a varied diet rather than an everyday dish.

The combination of fiber-rich vegetables and legumes also makes this a reasonably filling option for anyone mindful of their weight, since it delivers real staying power without needing a huge portion of rice alongside it. Finish with torn Thai basil and a squeeze of lime right before serving.