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Butternut Squash Curry with Chickpeas

A comforting and hearty curry combining the sweetness of butternut squash with earthy chickpeas and fragrant spices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course, Vegetarian
Cuisine: Indian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium Butternut squash Can substitute with acorn squash or sweet potatoes.
  • 1 can (15 oz) Chickpeas (canned or cooked) Substitute with black beans or lentils if necessary.
  • 1 can (13.5 oz) Coconut milk Can use almond milk or cashew cream as an alternative.
  • 1 medium Onion Shallots or leeks can be used in place of onion.
  • 4 cloves Garlic Replace with 1 tsp dried garlic or garlic powder if necessary.
  • 1 inch piece Ginger Can use 1/2 tsp ground ginger as a substitute.
  • 1 tsp Cumin Garam masala or curry powder can be used as an alternative.
  • 1 tsp Coriander Can substitute with curry powder.
  • 1/2 tsp Turmeric Paprika can be used for color.
  • 2 cups Spinach or kale (optional) Any leafy greens can be used.
  • A handful Fresh cilantro (for garnish) Green onions or parsley can be used as a garnish.

Method
 

Preparation
  1. Peel and dice the butternut squash into 1-inch cubes. Mince the garlic and ginger, and chop the onion.
Cooking
  1. Heat a tablespoon of oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion becomes translucent and fragrant, about 5 minutes.
  2. Stir in the cumin, coriander, turmeric, and sauté for another minute to release their flavors.
  3. Add the diced butternut squash into the skillet and mix well, ensuring the pieces are coated with spices.
  4. Pour in the coconut milk and a splash of water or vegetable broth if necessary. Bring to a gentle simmer.
  5. Stir in the chickpeas, cooking until the squash is tender and the flavors meld, about 20–25 minutes.
  6. If using spinach or kale, stir it in during the last 5 minutes, allowing it to wilt.
  7. Remove from heat and garnish with fresh cilantro. Serve hot over rice or quinoa.

Notes

Always taste and adjust the spices according to your preference. For added heat, consider including a pinch of cayenne or chili powder.