Looking for a hearty, nutritious, and flavorful dish? This butternut squash and chickpea curry is the perfect combination of sweet, savory, and spice. Whether you’re a seasoned cook or a beginner, this easy-to-make recipe will satisfy your taste buds and provide essential nutrients.
Ingredients
To prepare this delicious curry, you’ll need:
- 1 medium butternut squash, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 tablespoons olive oil
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional for heat)
- Salt and black pepper to taste
- 1 cup vegetable broth
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
Step 1: Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.
Step 2: Add the Spices
Sprinkle the curry powder, cumin, coriander, turmeric, paprika, and red pepper flakes into the pot. Stir well to coat the onions and release the spices’ flavors.
Step 3: Cook the Squash
Add the diced butternut squash to the pot and stir to combine. Pour in the vegetable broth and let it simmer for about 15 minutes, or until the squash begins to soften.
Step 4: Add Chickpeas and Tomatoes
Stir in the chickpeas and diced tomatoes. Simmer for another 10 minutes, allowing the flavors to blend.
Step 5: Finish with Coconut Milk
Pour in the coconut milk, season with salt and pepper, and let the curry cook for an additional 5-10 minutes until the squash is tender and the sauce thickens.
Step 6: Serve and Garnish
Squeeze in the lime juice and stir. Serve hot, garnished with fresh cilantro, over rice or with warm naan bread.
Tips for the Perfect Butternut Squash and Chickpea Curry
- Roasting the Squash: For a deeper flavor, try roasting the butternut squash before adding it to the curry.
- Adjusting Spice Levels: If you prefer a milder dish, reduce the red pepper flakes or omit them entirely
- Make it Creamier: Stir in an extra half cup of coconut milk for a richer texture.
- Storage: This curry stores well in an airtight container in the fridge for up to 4 days or can be frozen for up to 3 months.
FAQs
Can I use fresh chickpeas instead of canned?
Yes, you can use dried chickpeas, but they must be soaked overnight and cooked until tender before adding to the curry.
What can I serve with butternut squash and chickpea curry?
This curry pairs well with basmati rice, quinoa, couscous, or flatbreads like naan or roti.
Is this curry vegan?
Yes, this recipe is completely vegan and plant-based, making it a great choice for those following a vegan diet.
Can I add other vegetables to this curry?
Absolutely! You can add spinach, bell peppers, or even potatoes to customize the dish to your taste.
How can I thicken the curry?
If the curry seems too thin, let it simmer uncovered for a few extra minutes or add a slurry of cornstarch and water.
Conclusion
This butternut squash and chickpea curry is a wholesome, flavorful, and satisfying dish that brings warmth and nourishment to your table. It’s perfect for meal prep, easy to customize, and a great way to enjoy plant-based goodness. Give it a try today and experience a delightful blend of textures and flavors!