What perfect way to cheer in autumn or winter than to cook a warm butternut squash chickpea curry! Roasted butternut squash blended with a mixture of Indian spices in a coconut base topped with toasted cashews and fresh parsley.
With just a handful of pantry staples and spices, you can create an easy delicious weeknight meal. Best served with steamed basmati rice or naan bread for a complete and fulfilling meal.
Ingredients
Butternut Squash: Earthly sweet squash that’s the star of the show
Spices: Add flavor and heat to the dish
Vegetable Stock: Adds flavor and liquid
Chickpeas: Source of vegetarian protein
Spinach: Wilted greens add earthiness and extra textures
Coconut Milk: Creamy aromatic base
Cashews: Savory crunchiness pairs so well
Butternut Squash Chickpea Curry
Equipment
- 1 Medium-Large Pot with Lid
Ingredients
- ½ Butternut Squash Peeled and cubed
- ½ tsp Pumpkin Pie Spice
- ½ Onion Diced
- 2 tsp Garlic Minced
- 1 tsp Cumin (½ tsp reserved)
- 1 tbsp Ginger Minced
- 1 tsp Turmeric Dried
- 1 tsp Coriander Ground
- ¼ tsp Fenugreek Ground
- ½ tsp Mustard Ground
- 1 tbsp Chili Garlic Sauce
- 1 cup Vegetable Stock (Preferred: Better Than Boullion Veg Base)
- 1 can Chickpeas Including liquid
- 3 cup Spinach
Toppings
- ½ can Coconut Milk
- Toasted cashews
- Parsley Chopped
Instructions
- Preheat the oven to 400℉.
- Line a lipped baking sheet with parchment paper. Place cubed butternut squash with a drizzle of olive oil, salt, pumpkin pie spice, and ½ tsp cumin. Roast in the oven for 40 minutes.
- Heat oil in a pan and fry onions for 5 minutes or until just browning round the edges. Next add garlic, ginger and garlic chili sauce for another minute.
- Add in the remaining spices and stir well. Pour in the vegetable stock and let come to a boil.
- Reduce to a simmer while your butternut squash finishes in the oven.
- When the butternut squash is softened, add it to the pot. Using an immersion blender, blend the squash into puree.
- Pour in chickpeas and liquid (aquafaba). Heat thoroughly, stirring occasionally.
- Stir in the spinach until wilted. Decoratively pour coconut milk over the top followed by chopped parsley and toasted cashews.
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
I have a butternut squash setting right now on my kitchen counter top and most of the ingredients. Will shop for the rest and I will be making this recipe. Thanks for sharing!! 🤓👍🏼😋