Chickpea Butternut Squash Curry
A creamy, nutritious, and heart-healthy chickpea butternut squash curry that is quick to prepare and perfect for families or meal prep.
Ingredients
For the curry
- 1 tablespoon Olive oil Adds richness and helps sauté the veggies.
- 1 medium Onion, diced Introduces sweetness and depth of flavor.
- 3 cloves Garlic, minced Brings a savory note, enhancing overall taste.
- 1 tablespoon Ginger, minced Adds warmth and a hint of spice.
- 1 tablespoon Curry powder Infuses the dish with classic Indian flavor.
- 1 teaspoon Cumin Adds earthiness, complementing the curry flavor.
- 1 teaspoon Turmeric Provides color and potential health benefits.
- 1 medium Butternut squash, cubed Offers a sweet and creamy base.
- 1 can Chickpeas, drained and rinsed Provides protein and hearty texture.
- 1 can Coconut milk Gives creaminess without dairy.
- 1 cup Vegetable broth Enhances moisture and flavor.
- to taste Salt and pepper Adjust seasoning to your liking.
- 1/4 cup Fresh cilantro, chopped A fresh garnish brightening the dish.
Instructions
Preparation
- Gather all ingredients and measure them out for efficient cooking.
- Dice the onion and mince the garlic and ginger, ensuring you have everything ready before cooking.
- Cubed butternut squash can be purchased pre-cut for added convenience or cut into small, even cubes to ensure even cooking.
Cooking
- In a large pan, heat the olive oil over medium heat (about 350°F or 175°C).
- Add the diced onion and sauté for about 3-4 minutes until softened and translucent.
- Stir in the minced garlic and ginger, cooking for another minute until fragrant.
- Add the curry powder, cumin, and turmeric; stir for about 30 seconds to toast the spices.
- Introduce the butternut squash and stir to coat with the spices, cooking for another 5 minutes.
- Pour in the chickpeas, coconut milk, and vegetable broth, stirring well to combine.
- Let the mixture simmer for about 15-20 minutes until the squash is tender and the flavors meld.
Serving
- Once cooked, taste and adjust seasoning with salt and pepper as needed.
- Remove from heat and ladle the curry into bowls.
- Garnish generously with fresh cilantro before serving.
Notes
Store leftovers in airtight containers in the fridge for up to 4 days or freeze for up to 3 months. Reheat in the microwave or on the stovetop.