Description
A warm and creamy butternut squash and chickpea curry that’s perfect for cozy evenings. Packed with flavors and nutrients, this one-pot dish is vegan-friendly and easy to prepare.
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 cups fresh spinach
- 2 cups vegetable broth
- Salt and pepper to taste
Instructions
- In a large pot, heat a bit of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
- Once the onions are soft, add the minced garlic and grated ginger. Stir for another minute until fragrant.
- Sprinkle in the curry powder, and stir for about 30 seconds to let the spices bloom.
- Stir in the cubed butternut squash, coating it in the spice mixture.
- Add the coconut milk and vegetable broth. Bring to a gentle boil, then reduce the heat to a simmer.
- Let it simmer for about 15-20 minutes, or until the butternut squash is fork-tender.
- Add in the chickpeas and fresh spinach. Cook until the spinach wilts, about 5 minutes.
- Taste and adjust seasoning with salt and pepper. Serve hot, and enjoy!
Notes
This dish can be served over rice or quinoa, and pairs well with warm naan bread. For added freshness, top with cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg