Butternut Squash and Chickpea Curry
Are you looking for a delicious and satisfying meal that will warm you up from the inside out? Look no further than this hearty Butternut Squash and Chickpea Curry! This flavorful dish combines the natural sweetness of butternut squash, the protein-packed goodness of chickpeas, and the nutrient-rich benefits of spinach. Not only does it taste amazing, but it’s so good for you.
Why You’ll Love This Recipe!
- Dairy-free, gluten-free, and vegetarian
- Bursting with rich, aromatic flavors of Indian spices
- Packed with vitamins, minerals, and antioxidants
- A comforting and warm meal on chilly days
Ingredients
- Butternut squash: A sweet and nutty winter squash adding a hearty and slightly sweet element to the curry.
- Olive oil or coconut oil: Used for sautéeing and adding a subtle, rich flavor.
- Yellow onion: Provides a savory base and adds a mild, sweet onion flavor.
- Ginger: Adds a warm and slightly spicy flavor and fantastic aroma.
- Garlic: Infuses a robust and aromatic essence.
- Curry powder: A blend of spices typically includes coriander, turmeric, cumin, and fenugreek and is essential in curries.
- Garam masala: A fragrant spice blend with notes of paprika, chiles, turmeric, and saffron.
- Ground cumin: Provides earthy and smoky notes.
- Turmeric: Adds a bright yellow color, earthy flavor, and anti-inflammatory properties.
- Chili powder: Adds a touch of heat and smokiness.
- Canned diced tomatoes: Give a tangy flavor and add to the sauce’s texture.
- Canned unsweetened full-fat coconut milk: Gives the curry creaminess and richness to balance out the spices.
- Vegetable broth: Adds a touch of flavor and thins out the curry.
- Canned chickpeas: A great way to add protein and texture to this Butternut Squash Chickpea and Spinach Curry.
- Fresh baby spinach: Adds a vibrant green color and fresh taste.
- Salt and Pepper: Essential for seasoning and balancing the flavors.
- Chopped fresh cilantro: A fragrant herb that adds fresh flavor as a garnish.
- Cooked basmati rice or brown rice: An optional side that pairs perfectly with the curry, providing a filling base for the dish.
Variations and Substitutions
- Add a dollop of Greek yogurt at the end for extra creaminess.
- Add some chopped chili peppers or sprinkle with red pepper flakes for an extra kick of spice.
- Swap out the chickpeas for cooked lentils or tofu. Or if you are not vegetarian, switch the chickpeas with chicken.
- If you don’t have butternut squash, use sweet potatoes or pumpkin.
- Feel free to add other vegetables, such as bell peppers, carrots, or peas, to boost the nutritional content even more!
Step-by-Step Instructions
Step One: First, preheat the oven to 400℉. Cut off the ends of the squash crosswise. Peel it with a vegetable peeler and cut it in half lengthwise. Scoop out the seeds, then cut the squash into cubes about ½-1 inch thick.
Step Two: Line a large baking sheet with parchment paper and place the butternut squash cubes on the baking sheet. Drizzle with olive oil, salt, and pepper. Toss to coat evenly and bake in the oven for 35-40 minutes until they are tender and browning on the edges.
Step Three: While the butternut squash is roasting, add olive or coconut oil to a large pot or Dutch oven on medium heat. Then add the chopped onion and sauté for 7-8 minutes until onions are soft and translucent. Add the minced garlic and grated ginger, cooking for 1 minute.
Step Four: Next, add the curry powder, garam masala, cumin, turmeric, and chili powder. Cooking until spices are fragrant for about 30 seconds.
Step Five: Add the diced tomatoes, coconut milk, and vegetable broth. Reduce heat to a gentle simmer and cook for 10 minutes.
Step Six: Add the chickpeas and simmer on low for 10 minutes or until the roasted butternut squash is ready. Once the butternut squash is ready, add it to the curry. You can use an immersion blender to blend about half of the curry for a smoother, creamier texture. Or leave it unblended.
Step Seven: Mix the baby spinach until wilted into the curry. Add salt and pepper to taste and serve with rice and fresh cilantro!
Serving Suggestions
- Serve the curry over a bed of fluffy basmati rice or with some warm naan bread on the side.
- Or you can serve it with quinoa or cauliflower rice.
- Add a squeeze of fresh lemon or lime juice just before serving to brighten the flavors.
- Pair the curry with refreshing cucumber slices and mint raita.
Nutritional Benefits
All the ingredients in this butternut squash chickpea curry recipe provide excellent nutritional and health benefits. But I’ll focus on just a few.
Butternut Squash
According to Healthline, butternut squash is rich in vitamins A and C, which help boost your immune system and promote healthy skin. It is also a great source of fiber, potassium, and magnesium, essential for maintaining a healthy heart and regulating blood pressure.
Chickpeas
Chickpeas, also known as garbanzo beans, are tasty and super nutritious. They are a great source of plant-based protein, making it an excellent option for vegetarians and vegans. Chickpeas are also packed with fiber, which aids in digestion and helps you feel fuller for longer. Additionally, they contain iron, zinc, and folate, which are essential for overall health and well-being.
Spinach
Spinach is often referred to as a superfood. Leafy greens, especially spinach, are loaded with vitamins and minerals, including vitamins K, A, C, and E, as well as iron, calcium, magnesium, and potassium, according to Medical News Today. It is an excellent source of antioxidants, which help protect your cells from damage caused by free radicals. Eat this green leafy vegetable regularly to improve your immune system, promote healthy digestion, and support healthy bones.
Storage Instructions
Leftovers of your butternut squash curry with coconut milk can be stored in the refrigerator in an airtight container for up to 4 to 5 days. The flavors will develop more over time, making it even tastier.
Common Questions
Yes, you can freeze this delicious butternut squash curry. Let the curry cool completely before transferring it to freezer-safe containers. It will keep well in the freezer for up to three months. Thaw it in the refrigerator overnight before reheating.
Yes, this curry tastes even better the next day as the flavors have a chance to meld together. You can reheat it on the stovetop or microwave when ready to serve.
More Dairy-Free Squash Recipes
Butternut Squash and Chickpea Curry
Ingredients
- 1 medium butternut squash about 4 cups cubed
- 2 tablespoons olive oil or coconut oil
- 1 yellow onion chopped
- 1 inch ginger grated
- 2 cloves garlic minced
- 1 tablespoon curry powder
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- ¼ teaspoon turmeric
- ¼ teaspoon chili powder
- 1 can diced tomatoes 14.5 ounces
- 1 can unsweetened coconut milk about 400 ml, full fat
- 1 cup vegetable broth
- 1 can chickpeas drained and rinsed
- 4 cups baby spinach
- salt to taste
- black pepper to taste
- fresh cilantro chopped
- cooked basmati rice optional
Instructions
- First, preheat the oven to 400℉. Cut off the ends of the squash crosswise. Peel it with a vegetable peeler and cut it in half lengthwise. Then, cut into cubes about ½-1 inch thick.
- Line a large baking sheet with parchment paper and place the butternut squash cubes on the baking sheet. Drizzle with 1 tablespoon of olive oil, salt, and pepper. Toss to coat evenly and bake in the oven for 35-40 minutes until they are tender and browning on the edges.
- While the butternut squash is roasting, add 1 tablespoon of olive or coconut oil to a large pot or Dutch oven on medium heat. Then add the chopped onion and sauté for 7-8 minutes until onions are soft and translucent. Add the minced garlic and grated ginger, cooking for 1 minute.
- Next, add the curry powder, garam masala, cumin, turmeric, and chili powder. Cooking until spices are fragrant for about 30 seconds.
- Then, add the diced tomatoes, coconut milk, and vegetable broth. Reduce heat to a gentle simmer and cook for 10 minutes.
- Add the chickpeas and simmer on low for 10 minutes or until the roasted butternut squash is ready. Once the butternut squash is ready, add it to the curry. You can use an immersion blender to blend about half of the curry for a smoother, creamier texture. Or leave it unblended.
- Then add the baby spinach until wilted, mixing into the curry. Add salt and pepper to taste and serve with rice and fresh cilantro!
Delicious!! Perfect for the cold weather! Thanks Veronica!
I’m so happy you enjoyed it!