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Butternut Squash and Chickpea Curry

A delicious and nutritious curry featuring butternut squash and chickpeas, packed with protein and fiber for a healthy meal.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 290
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 medium Butternut squash Adds sweetness and nutrition.
  • 1 finely chopped Vidalia or yellow onion Introduces sweetness and depth.
  • 4 cloves Garlic Provides flavor and health benefits.
  • 1 tablespoon Fresh ginger Adds warmth and zest.
Fats and Oils
  • 1 tablespoon Olive oil or aquafaba Used for cooking onions and garlic.
Canned Ingredients
  • 1 can (15 oz) Chickpeas Adds protein and fiber.
  • 1 can (15 oz) Diced tomatoes Contributes freshness and acidity.
  • 1 cup Vegetable broth Helps to simmer the ingredients.
  • 1 can (15 oz) Reduced-fat coconut milk Introduces creaminess.
Spices
  • 1 teaspoon Medium curry powder Adds warm spice flavor.
  • 2 teaspoons Cumin Enhances the aroma.
  • 2 teaspoons Coriander Adds a citrusy flavor.
  • 1.5 teaspoons Turmeric Known for its health benefits.
  • 1.5 teaspoons Garam masala Provides a rich spice blend.
  • 1.5 teaspoons Salt Enhances all flavors.
Finishing touches
  • 1 tablespoon Lemon juice Brightens the dish.

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.
  2. 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.
Sautéing
  1. In a large pot over medium heat, add a tablespoon of olive oil or aquafaba.
  2. Add the chopped onion and cook until translucent. Incorporate the garlic and ginger, sautéing for an additional 2 minutes until fragrant.
Cooking
  1. Add the medium curry powder, cumin, coriander, turmeric, garam masala, and salt to the pot. Stir well and cook for about 1-2 minutes.
  2. Pour in the diced tomatoes, chickpeas, vegetable broth, and coconut milk. Stir everything together and bring it to a gentle simmer.
  3. Let the mixture simmer for about 10-15 minutes.
  4. Fold in the roasted butternut squash and cook for another 5 minutes.
Finishing
  1. Stir in the lemon juice and garnish with fresh chopped cilantro.
  2. Serve hot with rice or quinoa.

Notes

Consider using an air fryer to roast the squash for fewer calories. This dish is excellent for meal prep; store in the fridge for up to a week or freeze for later. Pair with brown rice or whole-grain bread for a filling meal.