Description

Butternut Squash Curry

This creamy and luxurious Butternut Squash Curry with Chickpeas is perfect for a cozy night in. Combining the comforting flavors of roasted butternut squash, chickpeas, and a blend of fragrant Indian spices, this dish brings warmth and richness to your plate. The creamy coconut milk and vibrant spices make it the ultimate comfort food, especially during fall and winter when butternut squash is in season. Serve it with basmati rice and a sprinkle of fresh cilantro for a complete, delicious vegan meal.

1 medium butternut squash
1 tbsp olive oil
1 tsp medium curry powder
½ tsp salt, fresh cracked pepper
1 vidalia or yellow onion
4 cloves garlic
1 tbsp fresh ginger, minced
2 tsp medium curry powder
2 tsp cumin, coriander
1 ½ tsp turmeric, garam masala
1 ½ tsp salt
15 oz canned chickpeas
15 oz canned diced tomatoes
1 cup vegetable broth
15 oz reduced-fat coconut milk
1 tbsp lemon juice
Fresh cilantro (for garnish)

Directions:
1. Preheat oven to 425F (220C). Peel, cube, and roast butternut squash for 40 minutes.
2. Sauté onion, garlic, and ginger in a skillet until aromatic. Add spices and toast for 2 mins.
3. Add chickpeas, tomatoes, broth, coconut milk, and lemon juice. Simmer.
4. Add roasted squash and cook for 5 mins. Serve with basmati rice and cilantro.

Prep Time: 20 mins
Kcal: 382 kcal