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Butternut Squash Curry with Chickpeas

Creamy Butternut Squash Curry with Chickpeas for Cozy Nights

The Creamy Butternut Squash Curry with Chickpeas is a comforting, hearty meal that's packed with vibrant flavors and perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 1 medium Butternut Squash or acorn or pumpkin
  • 2 tbsp Olive Oil/Aquafaba for roasting
  • 2 tbsp Medium Curry Powder adjust to taste
  • 1 tsp Salt less if using salted tomatoes
  • 1 tsp Fresh Cracked Pepper
  • 1 medium Vidalia/Yellow Onion or shallots
  • 4 cloves Garlic minced
  • 1 tbsp Fresh Ginger or ground ginger
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1 tsp Turmeric
  • 1 tsp Garam Masala
For the Protein & Liquid
  • 1 15 oz can Chickpeas drained and rinsed
  • 1 15 oz can Diced Tomatoes use low-sodium if desired
  • 1 cup Vegetable Broth gluten-free if necessary
  • 1 15 oz can Reduced-Fat Coconut Milk or almond/oat milk with coconut extract
  • 1 tbsp Lemon Juice adjust to taste
For Garnish
  • 1 bunch Fresh Cilantro for garnish

Equipment

  • Oven
  • Baking sheet
  • large skillet
  • large bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Peel and cube the butternut squash. Toss with olive oil, salt, and curry powder. Roast for about 40 minutes.
  3. Chop onion, mince garlic, and ginger. Rinse and drain chickpeas.
  4. In a skillet, heat olive oil, sauté onion for 5 minutes. Add garlic and ginger.
  5. Add cumin, coriander, turmeric, and garam masala, toast spices for 1-2 minutes.
  6. Add chickpeas and diced tomatoes to the skillet, cook for 1 minute.
  7. Pour in coconut milk and lemon juice, bring to a simmer for 3-5 minutes.
  8. Add roasted butternut squash, combine gently, and cook for another 5 minutes.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 500mgPotassium: 700mgFiber: 10gSugar: 6gVitamin A: 7000IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

For maximum flavor, ensure the butternut squash is lightly caramelized before adding to the curry. This dish is also great for meal prep and can be stored for up to 4 days in the fridge.

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