Description
Spicy chickpea butternut squash curry delivers warm Indian comfort with rich, hearty flavors perfect for chilly evenings. Creamy coconut milk and aromatic spices blend seamlessly, creating a soul-satisfying meal you’ll crave again and again.
Ingredients
Scale
main ingredients:
- 2 cups chickpeas (cooked or canned)
- 1.5 lbs butternut squash (peeled and cubed)
- 1 large onion
vegetables and aromatics:
- 4 cloves garlic
- 2 tbsp fresh ginger
- 1 green chili pepper
spices and liquids:
- 2 tbsp curry powder
- 1 can (14 oz/400 ml) coconut milk
- 1 cup vegetable broth
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp fresh cilantro (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat, sautéing diced onions until translucent and slightly golden.
- Add minced garlic, grated ginger, and finely chopped green chili pepper, stirring continuously for 1-2 minutes to release their aromatic flavors.
- Sprinkle curry powder into the pot, stirring to coat the vegetables and create a fragrant base for the curry.
- Incorporate cubed butternut squash, stirring to ensure even coating with the spices and allowing slight caramelization on the edges.
- Pour in coconut milk, vegetable broth, and tomato paste, mixing thoroughly to create a smooth, rich sauce.
- Add cooked chickpeas to the mixture, gently folding them into the curry to prevent breaking.
- Season with salt and black pepper, then reduce heat to low and simmer for 20-25 minutes, or until butternut squash becomes tender but not mushy.
- Occasionally stir the curry to prevent sticking and ensure even cooking.
- Once squash reaches desired tenderness, remove from heat and let rest for 5 minutes to allow flavors to meld.
- Garnish with freshly chopped cilantro just before serving, creating a vibrant and aromatic finish to the dish.
Notes
- Customize heat levels by adjusting the amount of green chili pepper or adding cayenne powder for extra spiciness.
- Select firm butternut squash with smooth, matte skin to ensure better texture and cooking consistency.
- Enhance protein content by adding tofu or tempeh for a more substantial vegetarian or vegan meal option.
- Optimize flavor development by allowing the curry to rest for 10-15 minutes after cooking, letting the spices fully infuse into the ingredients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 6
- Calories: 290
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 0 mg