Description
Warm and comforting, this roasted butternut squash and chickpea curry is a delightful blend of spices and creamy coconut milk that will make your taste buds dance.
Ingredients
Scale
- Key Ingredients:
- 1 medium butternut squash, peeled and diced
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 can (14 oz) full-fat coconut milk
- 2 tbsp curry powder
- 1 inch fresh ginger, grated
- 4 garlic cloves, minced
- 1 yellow onion, diced
- 2 cups low-sodium vegetable broth
- 2 cups fresh spinach (optional)
Instructions
- Instructions:
- 1. Prepare Your Ingredients: Peel and dice the butternut squash into bite-sized cubes. Chop the onion, garlic, and ginger.
- 2. Sautéing Aromatics: In a large pot or Dutch oven, heat a splash of oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes). Add garlic and ginger; cook until fragrant (about 1 minute).
- 3. Spice It Up: Sprinkle in the curry powder while stirring continuously. Toast the spices lightly for about 30 seconds.
- 4. Add Squash & Chickpeas: Stir in the diced butternut squash and drained chickpeas. Pour in vegetable broth and coconut milk; mix well.
- 5. Simmer Away: Bring to a boil, then reduce heat to low. Cover and simmer until the squash is tender (about 20 minutes).
- 6. Final Touches: Once cooked through, stir in fresh spinach until wilted. Serve hot over rice or enjoy on its own.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 6g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg