Butternut Squash Chickpea Curry
This Butternut Squash Chickpea Curry is a comforting warm dish! It's a quick healthy vegetarian meal that only takes about 30 minutes! This curry has so many health benefits, from the squash, vegetables, turmeric, chickpeas, and coconut milk! The recipe is immune-boosting and so tasty!
Equipment
- Cutting board
- Chef's knife
- Large pot with lid
- Wooden cooking spoon
- Measuring cups and spoons
Ingredients
- 1 Large Butternut squash about 6 cups peeled, seeded, and diced
- 1/2 Tbsp Olive oil
- 1 Large Onion diced
- 1 Small Roma tomato diced
- 1 Small Jalapeño pepper seeded and diced
- 6 Cloves Garlic minced
- 2 Tbsps Curry powder
- 1/2 tsp Paprika
- 1 tsp Fine sea salt
- 1/2 tsp Tumeric
- 1/8 tsp Cayenne pepper optional
- 1/4 tsp Ground ginger
- 1/2 Cup Canned chickpeas
- 1 Tbsp Tomato paste
- 5 oz Canned coconut milk
- 1 Cup Vegetable broth
- 2 tablespoons Fresh cilantro leaves
Instructions
- Heat oil in a large saucepan on medium-high. Add onion, garlic, pepper, tomato and the butternut squash.
- Cook until the vegetables are tender, about 15 minutes.
- Stir in the curry powder, paprika, salt, turmeric, cayenne pepper, and ginger. Cook for 1 minute.
- Stir in chickpeas, coconut milk, vegetable broth, and tomato paste.
- Bring to boil, cover with a lid, and reduce to a simmer on low heat.
- Cook for 10 minutes until squash cubes are completely tender.
- Garnish with cilantro.
- Served with white or brown rice if desired.
Notes
- Store the leftovers in a container in the fridge for 4-5 days.
- Meal-Prep this recipe by combining 1/2 cup of white or brown rice in lunch containers for the week.
- If you serve this dish with 1/2 cup serving of rice the K-calories will be 360 per serving.
