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Recipe by:

Dana Ramsey

Cozy Butternut Squash Chickpea Curry

A warming dish combining butternut squash and chickpeas infused with aromatic spices, ideal for chilly weather.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Vegetables
  • 1 medium butternut squash, peeled and diced into 1-inch cubes
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
Group: Canned Goods
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 can (14 ounces) diced tomatoes
  • 1 can (14 ounces) coconut milk
Group: Spices and Seasonings
  • 2 tablespoons olive oil
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric
  • Salt and pepper to taste
Group: Optional Ingredients
  • 2 cups fresh spinach Optional, for added nutrition

Equipment

  • Large pot

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and grated ginger for another minute until fragrant.
  2. Sprinkle in the curry powder, ground cumin, and turmeric. Stir to coat the onions, allowing the spices to release their oils.
  3. Add the butternut squash cubes and stir to coat. Cook for a few minutes.
  4. Pour in the diced tomatoes with their juices and the chickpeas. Mix well, then stir in the coconut milk.
  5. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20-25 minutes, until the butternut squash is tender.
  6. If using, add spinach in the last 5 minutes of cooking. Stir until wilted.
  7. Season with salt and pepper to taste. Serve hot, garnished with chopped cilantro if desired.

Notes

Ensure the butternut squash is tender before serving; it should melt in your mouth.