Butternut Squash and Chickpea Curry
Butternut Squash and Chickpea Curry is a delicious and satisfying meal that will warm you up from the inside out. And not only does it taste great, but it is so good for you.
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!
Notes
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.Nutrition
Calories: 428kcalCarbohydrates: 38gProtein: 7gFat: 32gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 434mgPotassium: 1375mgFiber: 9gSugar: 12gVitamin A: 23049IUVitamin C: 63mgCalcium: 190mgIron: 6mg
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