Description
Butternut squash curry with chickpeas is a delightful blend of sweet and savory flavors that warms the soul on chilly evenings. This vibrant, creamy dish combines tender butternut squash with hearty chickpeas in a rich coconut milk sauce, seasoned with aromatic spices like cumin and turmeric. It’s perfect as a cozy main course or a nourishing side dish for gatherings. Quick to prepare and packed with nutrition, this vegan-friendly recipe is sure to become a family favorite.
Ingredients
Scale
- 2 cups cubed butternut squash
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1 inch fresh ginger, grated
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 2 cups low-sodium vegetable broth
Instructions
- Peel and cube the butternut squash, dice the onion, and mince the garlic and ginger.
- In a large pot over medium heat, add a splash of oil. Saut? the onion, garlic, and ginger until fragrant (about 5 minutes).
- Stir in the spices (cumin, turmeric, coriander) and cook for 1 minute until aromatic.
- Add the cubed butternut squash and vegetable broth to the pot. Bring to a boil then reduce heat to simmer for 15?20 minutes until tender.
- Stir in chickpeas and coconut milk; let simmer for another 5 minutes.
- Serve warm with rice or naan, garnished with fresh cilantro if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 8g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg