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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
Cook Time 40 minutes
Total Time 55 minutes
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.