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Butternut Squash and Chickpea Curry

A delicious and nutritious curry combining the sweet taste of butternut squash with protein-rich chickpeas, perfect for healthy eating or meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 medium butternut squash Adds a hearty sweetness.
  • 1 finely chopped Vidalia or yellow onion Introduces sweetness and depth.
  • 4 cloves garlic Gives a flavorful punch.
  • 1 tablespoon minced fresh ginger Provides warmth and zest.
Oils and Liquids
  • 1 tablespoon olive oil or aquafaba Helps cook the onions and garlic.
  • 1 cup vegetable broth Brings depth of flavor.
  • 1 can (15 oz) reduced-fat coconut milk Introduces creaminess while keeping calories in check.
  • 1 can (15 oz) diced tomatoes Adds freshness and acidity.
  • 1 tablespoon lemon juice Brightens the dish.
Canned Goods
  • 1 can (15 oz) chickpeas Adds protein and fiber.
Spices
  • 2 teaspoons medium curry powder Adds warm flavor.
  • 2 teaspoons cumin Enhances the flavor.
  • 2 teaspoons coriander Adds aromatic notes.
  • 1.5 teaspoons turmeric Provides vibrant color.
  • 1.5 teaspoons garam masala Adds warmth and complexity.
  • 1.5 teaspoons salt Balances flavors.
  • 1 teaspoon fresh cracked pepper Enhances taste.
Garnish
  • to taste fresh cilantro Adds freshness and color.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and chop it into cubes. Toss the cubes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
Cooking
  1. In a large pot over medium heat, add a tablespoon of olive oil or aquafaba. Once hot, add the chopped onion and cook until translucent. Incorporate the garlic and ginger, sautéing for an additional 2 minutes until fragrant.
  2. Add the medium curry powder, cumin, coriander, turmeric, garam masala, and salt to the pot. Stir well to combine and cook for about 1-2 minutes.
  3. Pour in the diced tomatoes, chickpeas, vegetable broth, and coconut milk. Stir everything together while bringing it to a gentle simmer. Let it bubble away for about 10-15 minutes.
Finishing
  1. Fold the roasted butternut squash into the simmering pot. Allow the curry to cook for another 5 minutes.
  2. Stir in the lemon juice and add freshly chopped cilantro for garnish before serving hot.

Notes

To make this curry even healthier, consider using an air fryer instead of roasting. It's great for meal prep; store it in the fridge for up to a week or freeze portions for later. You can vary the spices based on your preference.