Description
This Butternut Squash Curry with Chickpeas is a comforting, creamy, and flavorful vegan dish that combines the natural sweetness of butternut squash with hearty chickpeas and aromatic spices. Perfect for cozy evenings, it’s packed with nutrients and flavor, and it’s easy to make in one pot. Serve it with rice or naan for a satisfying, healthy meal!
Ingredients
Cooking oil (olive or vegetable oil)
Yellow onion, chopped
Garlic, minced
Fresh ginger, grated
Cumin seeds
Curry spices (garam masala, turmeric, yellow curry powder, black pepper)
Chili powder (optional)
Butternut squash, peeled and cubed
Chickpeas (canned or cooked)
Crushed tomatoes
Full-fat coconut milk
Water
Salt to taste
Baby spinach
Toppings: Fresh cilantro, green onions, fresh chili, chopped cashews, lime wedges
Instructions
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Toast cumin seeds: Heat oil in a large pot over medium-high heat. Add cumin seeds and toast until fragrant.
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Sauté onion, garlic, and ginger: Add chopped onion, garlic, and ginger to the pot. Sauté until onions are soft.
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Add spices: Stir in curry spices and chili powder, cooking for 30 seconds to release their flavors.
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Cook squash and chickpeas: Add butternut squash cubes and chickpeas. Sauté for a few minutes.
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Simmer: Add crushed tomatoes, water, and salt. Bring to a boil, then simmer for 20 minutes or until squash is fork-tender.
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Blend: Use an immersion blender to blend part of the curry, creating a smooth texture while leaving some chunks for texture.
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Finish and serve: Stir in spinach and cook until wilted. Serve with toppings like cilantro, lime, and cashews, along with rice or naan.
Notes
For extra spice, add more chili powder or fresh chopped chili.
Add carrots, peas, or bell peppers for additional flavor and nutrition.
Boost the protein content by adding tofu or tempeh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
