Description

Butternut Squash Curry with Chickpeas

Ingredients :

1 medium butternut squash, cubed
1 tbsp olive oil
1 tsp curry powder
½ tsp salt
1 onion, chopped
4 garlic cloves, minced
1 tbsp fresh ginger, minced
2 tsp cumin
2 tsp coriander
1½ tsp turmeric
1½ tsp garam masala
15 oz can chickpeas, drained and rinsed
15 oz can diced tomatoes
1 cup vegetable broth
15 oz can reduced-fat coconut milk
1 tbsp lemon juice
Directions:

Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, curry powder, and salt. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
In a large pot, heat a little oil over medium heat. Add chopped onion and sauté until translucent.
Add minced garlic and ginger, cooking until fragrant, about 1 minute.
Stir in cumin, coriander, turmeric, and garam masala, allowing the spices to bloom.
Add chickpeas, diced tomatoes, and vegetable broth. Stir well to combine.
Pour in coconut milk and add the roasted butternut squash. Simmer for 5 minutes, allowing flavors to meld.
Finish with a splash of lemon juice, garnish with fresh cilantro, and serve warm with basmati rice.
Prep Time: 65 mins
Kcal: 382 per serving | Servings: 4