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Butternut Squash and Chickpea Curry

Comforting Butternut Squash and Chickpea Curry in 45 Minutes

Experience the warmth of Butternut Squash and Chickpea Curry, a vegan delight packed with flavor and ready in just 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 1 medium Butternut Squash cubed
  • 1 can Chickpeas canned or cooked dried
  • 1 can Coconut Milk
  • 1 medium Onion diced
  • 3 cloves Garlic minced
  • 1 inch Ginger fresh, minced
For the Spice Blend
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1 teaspoon Garam Masala
  • 1 teaspoon Coriander
  • 1 teaspoon Salt
  • 1 1/2 Pepper to taste
For Additional Nutrition
  • 2 cups Vegetable Stock low-sodium
  • 2 cups Baby Spinach
  • 1/4 cup Fresh Cilantro for garnish

Equipment

  • oven
  • Air Fryer
  • Deep Pan
  • mixing bowl
  • Baking tray

Method
 

Preparation Steps
  1. Preheat your oven or air fryer to 400°F (200°C).
  2. Toss butternut squash cubes with vegetable oil, salt, and pepper, then roast for 15-20 minutes in the oven or 16-18 minutes in the air fryer.
  3. Heat a pan over medium heat, add coconut oil, and sauté the diced onion for 2-3 minutes until translucent.
  4. Add minced garlic and chopped ginger to the pan and cook for about 1 minute until fragrant.
  5. Incorporate cumin, chili powder, garam masala, and coriander, stirring for about 1 minute.
  6. Pour in crushed tomatoes, vegetable stock, and coconut milk; bring to a gentle simmer and cook for about 5 minutes.
  7. Fold in roasted butternut squash and fresh baby spinach; let simmer for another minute until the spinach wilts.
  8. Taste and adjust seasoning if necessary; serve garnished with fresh cilantro.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 500mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 6000IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Allow your curry to sit overnight for enhanced flavors. Adjust spice levels according to your preference. Store in the fridge for up to 3 days or freeze for 3 months.

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