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Butternut Squash and Chickpea Curry

A vibrant and nourishing dish combining roasted butternut squash and hearty chickpeas in a rich, aromatic curry sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Indian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Curry
  • 1 medium butternut squash Cut in half and seeds scooped out.
  • 1 tablespoon olive oil or aquafaba Use aquafaba for a vegan alternative.
  • 1 teaspoon medium curry powder
  • 1/2 teaspoon salt Plus additional for seasoning.
  • to taste fresh cracked pepper
  • 1 large Vidalia or yellow onion Chopped.
  • 4 cloves garlic Minced.
  • 1 tablespoon fresh ginger Minced (about a thumb-sized piece).
  • 2 teaspoons medium curry powder Additional for the spice blend.
  • 2 teaspoons cumin Ground.
  • 2 teaspoons coriander Ground.
  • 1 1/2 teaspoons turmeric Ground.
  • 1 1/2 teaspoons garam masala Ground.
  • 1 1/2 teaspoons salt Ground.
  • 1 15 oz can chickpeas Drained and rinsed.
  • 1 15 oz can unseasoned, diced tomatoes
  • 1 cup vegetable broth
  • 1 15 oz can reduced-fat coconut milk
  • 1 tablespoon lemon juice
  • to taste fresh cilantro For garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut the butternut squash in half, scoop out the seeds, and drizzle with olive oil or aquafaba. Season with 1 teaspoon of curry powder, 1/2 teaspoon salt, and fresh cracked pepper.
  3. Roast in the oven for approximately 25-30 minutes, until tender and beginning to caramelize.
Cooking
  1. While the squash roasts, heat a large skillet over medium heat. Add a splash of olive oil.
  2. Sauté the onion until translucent, about 5 minutes.
  3. Stir in garlic, ginger, and the remaining spices (2 teaspoons medium curry powder, 2 teaspoons cumin, 2 teaspoons coriander, 1 1/2 teaspoons turmeric, 1 1/2 teaspoons garam masala, and 1 1/2 teaspoons salt). Cook for another minute until fragrant.
  4. Add the chickpeas, diced tomatoes, vegetable broth, and coconut milk. Stir well to blend the ingredients.
  5. When the butternut squash is done roasting, scoop out the flesh and add it to the curry mixture.
  6. Let everything simmer together on low heat for about 10-15 minutes.
  7. Finish with a squeeze of lemon juice and garnish with fresh cilantro before serving.

Notes

This curry pairs well with fluffy basmati rice, warm naan, or a dollop of yogurt. Leftovers can be stored in an airtight container in the refrigerator for up to four days.