Description
A hearty and flavorful vegetarian curry made with butternut squash and chickpeas, perfect for a cozy meal.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tbsp olive oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and ginger. Sauté until softened.
- Stir in curry powder, turmeric, and cumin. Cook for 1 minute.
- Add butternut squash, chickpeas, diced tomatoes, and coconut milk. Stir well.
- Bring to a simmer, cover, and cook for 20-25 minutes until squash is tender.
- Season with salt to taste. Garnish with fresh cilantro before serving.
Notes
- Adjust spice levels to your preference.
- Serve with rice or naan bread.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg
Keywords: butternut squash, chickpea, curry, vegetarian, easy dinner