Butternut Squash Chickpea Curry
Butternut Squash Chickpea Curry is a flavorful recipe that makes a great side dish or a vegetarian main course.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 6 servings 1x
- Category: side dish
- Method: stove top
- Cuisine: Thai
- Diet: Vegan
Ingredients
Scale
- 1 tbsp vegetable oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and minced
- 1 medium butternut squash, peeled and chopped — about 5 cups squash
- 2 tsp curry powder
- 1/2 tsp dry cardamom
- 3 tbsp red curry paste
- a 14 1/2 oz can coconut milk – shake well before opening and using
- a 14 1/2 oz can roasted tomatoes
- 1 tsp honey
- a 14 1/2 oz can chickpeas
- 2 cups or so baby spinach
- 1 tbsp chopped cilantro
Instructions
- Start the onions: Heat the cooking oil in a large skillet on medium heat. Add the onions, sauté until they soften, about 5 minutes.
- Add the garlic and ginger. Cook until the garlic starts releasing its fragrance, about one minute.
- Stir in the squash along with the curry powder and cardamom. Add the coconut milk, followed by the curry paste, honey and tomatoes. Stir to combine the ingredients.
- Bring the liquid to a vigorous simmer, then reduce heat to medium low. Simmer covered until the squash starts to get soft, about 20 minutes.
- Add the chickpeas and spinach, stirring to combine. Simmer for another 5 minutes, uncovered. Finish the dish by sprinkling the cilantro over the curry.
- Serve the butternut chickpea curry with rice or other grain, as a vegetarian main or a side dish.
Notes
- A shallot can be used instead of an onion if you like.
- Other winter squash, such as kabocha and buttercup squash, can be used instead of butternut squash.
- An ice cream scooper can be hand for scooping out the squash seeds.
Find it online: https://cookingchatfood.com/butternut-squash-chickpea-curry/
