Description
A comforting and flavorful butternut squash and chickpea curry that brings warmth and joy to your dining table.
Ingredients
Scale
- 1 medium-sized butternut squash
- 1 tablespoon olive oil or aquafaba
- 1 teaspoon medium curry powder
- ½ teaspoon salt
- Fresh cracked pepper
- 1 Vidalia or yellow onion
- 4 cloves garlic
- 1 tablespoon fresh ginger, minced
- 2 teaspoons medium curry powder
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 ½ teaspoons turmeric
- 1 ½ teaspoons garam masala
- 1 ½ teaspoons salt
- 1 (15 oz) can of chickpeas
- 1 (15 oz) can of unseasoned, diced tomatoes
- 1 cup vegetable broth
- 1 (15 oz) can of reduced-fat coconut milk
- 1 tablespoon lemon juice
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Peel and cube the butternut squash.
- Spread the cubed squash on a baking sheet and drizzle with olive oil (or aquafaba) and season with salt, medium curry powder, and fresh cracked pepper.
- Roast in the preheated oven for 25-30 minutes or until tender and caramelized.
- Heat a large pot over medium heat and add olive oil.
- Throw in the chopped onion, garlic, and fresh ginger; sauté until fragrant and the onion turns translucent.
- Stir in the spices and let them toast for a minute.
- Add the chickpeas, diced tomatoes, vegetable broth, and coconut milk to the pot and bring to a gentle simmer.
- Fold in the roasted butternut squash once it’s finished roasting.
- Simmer for an additional 10 minutes, then stir in lemon juice and fresh cilantro.
Notes
For a spicier kick, consider adding jalapeños or a pinch of cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Sautéing
- 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: 3g
- Protein: 15g
- Cholesterol: 0mg
Keywords: butternut squash, chickpea curry, vegetarian recipe, comfort food