Description
Creamy tomato and coconut-based Indian-inspired butternut squash curry with chickpeas. It's a healthy, comforting, and nutrient-packed dish that is also full of flavors!
Ingredients
Units
Scale
Aromatics:
- 1 red onion
- 3 cloves garlic
- 1 thumb-sized ginger
- 1 tbsp oil
Spices:
- 1 tsp curry powder
- 1 tsp garam masala
- 1 tsp chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp cumin
- 1/2 tsp black pepper
Veggies & protein
- 1/2 a butternut squash
- 1/2 can (200 ml) chopped tomatoes
- 1 can (400ml) coconut milk
- 200ml water
- 1 can (400g) chickpeas
- A handful of spinach (about 100g)
- Salt and pepper
- Juice from 1/2 a lime
Serve with:
- Fresh cilantro
- Naan or rice
Instructions
- Thinly slice the red onion, garlic, and ginger. Peel and cut the butternut squash into bite-sized pieces.
- In a pan, add the oil, followed by the minced aromatics. Stir fry for 1 minute, then add in all the spices and stir fry for half a minute, adding water to deglaze the pan.
- Add the chopped tomatoes, coconut milk, water, and mix until well combined. Bring to a boil
- Add the butternut squash pieces and simmer for 15 minutes or until the butternut squash is softened.
- Add the drained chickpeas from a can and spinach. Mix together until the spinach has wilted, about 5 minutes.
- Season with salt and pepper, and finally squeeze the lime juice on top.
- Serve the butternut squash curry with rice and/or naan.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: stovetop
- Cuisine: Indian