Description
A hearty and healthy acorn squash curry featuring lentils and crispy roasted chickpeas, perfect for a comforting meal.
Ingredients
Scale
- 1 acorn squash, peeled and cubed
- 1 cup lentils, rinsed
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 can coconut milk
- 4 cups vegetable broth
- Salt and pepper to taste
- Olive oil
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C). Spread the chickpeas on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 20-30 minutes until crispy.
- Heat some olive oil in a pot over medium heat. Add the onion, garlic, and ginger, cooking until fragrant.
- Stir in the curry powder and cumin, cooking for another minute.
- Add the lentils, coconut milk, vegetable broth, and cubed acorn squash.
- Bring to a boil, then reduce the heat and simmer until the lentils and squash are tender, about 25-30 minutes.
- Season with salt and pepper to taste.
- Serve the curry in bowls topped with roasted chickpeas and fresh cilantro.
Notes
For a thicker curry, let it simmer longer. Feel free to adjust spice levels or add other vegetables for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: acorn squash, curry, lentils, vegetarian, comfort food, healthy recipe