Butternut Squash and Chickpea Curry
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Introduction
This hearty and flavorful Butternut Squash and Chickpea Curry is a plant-based delight that’s both comforting and nutritious. The creamy coconut milk balances the warmth of spices, while tender squash and protein-packed chickpeas make it a satisfying meal. Serve it over rice or with naan bread for the ultimate cozy dinner.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 4 cups butternut squash, peeled and diced
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk (13.5 oz)
- 1 cup vegetable broth
- 1/2 teaspoon salt
- Fresh cilantro, for garnish
Instructions
- Sauté the Aromatics
Heat olive oil in a large skillet over medium heat. Add onion, garlic, and ginger, cooking until fragrant, about 2-3 minutes. - Toast the Spices
Stir in curry powder, cumin, and turmeric. Cook for 1 minute to release the spices’ aroma. - Simmer the Curry
Add the butternut squash, chickpeas, coconut milk, and broth. Season with salt and stir well. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is tender. - Adjust and Garnish
Taste and adjust seasoning if needed. Serve the curry over rice or with naan, garnished with fresh cilantro.
Tips for Success
- For extra heat, add a chopped chili or red pepper flakes.
- Swap chickpeas for lentils or tofu for variety.
- This curry tastes even better the next day as the flavors meld together.
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