Butternut Squash Chickpea Curry
Butternut squash chickpea curry is a vegan, rich, creamy, and utterly delicious curry that is perfect for winter nights. This curry is made from butternut squash and chickpeas. The flavors come from spices that make this curry heart-warming. Serve it with your favorite side to enjoy the rich yet clean flavors.
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Servings: 5 servings
Calories: 231kcal
Equipment
Ingredients
- 3 cups butternut squash peeled and diced
- 1 1/2 cups chickpeas or 1 (15 ounce) can
- 1/2 cup vegetable broth or coconut milk
- 1 small onion chopped
- 3 cloves garlic chopped
- 1 teaspoon fresh ginger grated
- 1 cup coconut milk
- 1/2 teaspoon cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 2 tablespoons curry powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt or more to taste
Instructions
- In a pot, pour ¾ cup of coconut milk and place it on medium heat.
- Add chopped onions, and let it simmer for 3 to 5 minutes until the onions are soft.
- Add minced garlic, grated ginger, and chopped green onions, and cook until the mixture is fragrant.
- Next, add turmeric powder, cumin powder, curry powder, dried thyme, and paprika and mix well.
- Add diced butternut squash, cooked chickpea, vegetable broth, and remaining coconut milk.
- Bring the mixture to a boil and reduce the heat to let it simmer for 20 minutes or until the butternut squash is tender.
- Once the butternut squash is tender, and the sauce thickens up, season with salt.
- Garnish with freshly chopped cilantro or parsley, and serve.
Nutrition
Calories: 231kcal | Carbohydrates: 30g | Protein: 7g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 342mg | Potassium: 635mg | Fiber: 7g | Sugar: 5g | Vitamin A: 9122IU | Vitamin C: 21mg | Calcium: 98mg | Iron: 5mg