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Butternut Squash Chickpea Curry

A warm and comforting curry made with roasted butternut squash, chickpeas, and creamy coconut milk, infused with aromatic spices.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash, peeled and diced Look for a heavy squash with firm, smooth skin.
  • 1 can chickpeas, drained and rinsed Dried chickpeas rehydrated can enhance texture.
  • 1 can coconut milk Full-fat coconut milk is recommended for creaminess.
  • 1 can diced tomatoes
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 teaspoons curry powder
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • to taste Olive oil Use less to lighten the dish.
  • for garnish Fresh cilantro
  • for serving Cooked rice Pairs beautifully with the curry.

Method
 

Preparation
  1. In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion, garlic, and grated ginger, and sauté until the onion turns translucent and fragrant.
Cooking
  1. Stir in the diced butternut squash along with the curry powder, cumin, salt, and pepper. Sauté for a few minutes until the squash begins to soften.
  2. Add the drained chickpeas, creamy coconut milk, and diced tomatoes. Bring the mixture to a gentle simmer and allow it to cook for about 20-25 minutes, or until the butternut squash is tender.
Serving
  1. Serve the curry over warm cooked rice and sprinkle with fresh cilantro.

Notes

To enhance nutrition, consider stirring in spinach or kale during the last few minutes of cooking. This dish is naturally vegan and gluten-free.