Butternut Squash and Chickpea Curry

Why Make This Recipe

Butternut Squash and Chickpea Curry is not only delicious but also packed with health benefits. The combination of butternut squash and chickpeas gives you a great source of vitamins and protein. This recipe warms you up with its rich spices and creamy texture. Plus, it’s easy to make, making it a perfect meal for any day of the week.

How to Make Butternut Squash and Chickpea Curry

Ingredients:

• 1 medium-sized butternut squash
• 1 tablespoon olive oil or aquafaba
• 1 teaspoon medium curry powder
• 1/2 teaspoon salt
• Fresh cracked pepper
• 1 Vidalia or yellow onion
• 4 cloves garlic
• 1 tablespoon fresh ginger, minced (about a thumb-sized piece of fresh ginger)
• 2 teaspoons medium curry powder
• 2 teaspoons cumin
• 2 teaspoons coriander
• 1 1/2 teaspoons turmeric
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons salt
• 15 oz can of chickpeas
• 15 oz can of unseasoned diced tomatoes
• 1 cup vegetable broth
• 15 oz can of reduced-fat coconut milk
• 1 tablespoon lemon juice
• Fresh cilantro

Directions:

1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half and scoop out the seeds. Drizzle olive oil or aquafaba and sprinkle some salt and pepper on it. Place it cut side down on a baking sheet and roast for about 25-30 minutes or until it’s tender. Once roasted, scoop the flesh out and set it aside.

2. Make the Curry: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until soft. Add minced garlic and ginger, stirring until fragrant. Then, add the spices: medium curry powder, cumin, coriander, turmeric, garam masala, and salt. Cook for another minute. Stir in the chickpeas, diced tomatoes, vegetable broth, and coconut milk. Once mixed, add the roasted butternut squash and lemon juice. Let it simmer for about 20 minutes until thick.

How to Serve Butternut Squash and Chickpea Curry

Serve your Butternut Squash and Chickpea Curry hot in a bowl. You can enjoy it with rice, quinoa, or naan bread. Sprinkle fresh cilantro on top for extra flavor.

How to Store Butternut Squash and Chickpea Curry

Allow the curry to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. If you want to keep it longer, freeze it in a freezer-safe container for up to 3 months. When ready to eat, simply reheat on the stove or microwave.

Tips to Make Butternut Squash and Chickpea Curry

• If you prefer it spicier, add more curry powder or some chili flakes.
• You can use canned butternut squash for a quicker version, but roasting brings out the best flavor.
• Feel free to add more vegetables like spinach or kale for extra nutrition.

Variation

You can easily switch chickpeas for lentils if you prefer. Just make sure to adjust the cooking time as lentils may cook faster than chickpeas. Additionally, try adding coconut sugar or maple syrup for a touch of sweetness.

FAQs

1. Can I make this curry ahead of time?
Yes! This curry tastes even better the next day as the flavors meld together.

2. Is this recipe vegan?
Yes, this Butternut Squash and Chickpea Curry is completely vegan.

3. What can I use instead of coconut milk?
You can use almond milk or any plant-based milk, but the texture will be different. The coconut milk adds creaminess.

Butternut Squash and Chickpea Curry

A delicious and healthy curry made with roasted butternut squash, chickpeas, and a blend of aromatic spices, offering a creamy texture and rich flavors.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Indian, Vegan

Calories: 400

Ingredients Method Notes

Ingredients

  

Butternut Squash Preparation

• 1 medium medium-sized butternut squash Cut in half and seeds scooped out.
• 1 tablespoon olive oil or aquafaba For roasting.
• 1/2 teaspoon salt For seasoning.
• 1 pinch fresh cracked pepper For seasoning.

Curry Ingredients

• 1 Vidalia or yellow onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced About a thumb-sized piece.
• 2 teaspoons medium curry powder
• 2 teaspoons cumin
• 2 teaspoons coriander
• 1 1/2 teaspoons turmeric
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons salt
• 1 15 oz can chickpeas, drained and rinsed
• 1 15 oz can unseasoned diced tomatoes
• 1 cup vegetable broth
• 1 15 oz can reduced-fat coconut milk
• 1 tablespoon lemon juice
• to taste fresh cilantro, for garnish For serving.

Method

 

Roasting the Butternut Squash

1. Preheat your oven to 400°F (200°C).
2. Cut the butternut squash in half and scoop out the seeds.
3. Drizzle olive oil or aquafaba and sprinkle some salt and pepper on it.
4. Place it cut side down on a baking sheet and roast for about 25-30 minutes or until it’s tender.
5. Once roasted, scoop the flesh out and set it aside.

Making the Curry

1. In a large pot, heat a tablespoon of olive oil over medium heat.
2. Add the chopped onion and sauté until soft.
3. Add minced garlic and ginger, stirring until fragrant.
4. Add the spices: medium curry powder, cumin, coriander, turmeric, garam masala, and salt.
5. Cook for another minute.
6. Stir in the chickpeas, diced tomatoes, vegetable broth, and coconut milk.
7. Once mixed, add the roasted butternut squash and lemon juice.
8. Let it simmer for about 20 minutes until thick.

Notes

Serve hot in a bowl, with rice, quinoa, or naan bread. Adding more vegetables like spinach or kale can enhance nutrition.