Butternut Squash Curry
Chickpea Butternut Squash Curry is hearty, warming, and full of flavor! This yummy vegetarian curry is packed with wholesome goodies.
Servings: 4 servings
Ingredients
- 1 small onion chopped
- 1-2 garlic cloves peeled
- 1 thumb-sized piece of ginger peeled and chopped
- 1 red chill seeded and diced
- 1 tablespoon avocado or olive oil
- 1/2 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 of medium butternut squash peeled and diced (about
- 14.5 ounces chickpeas one can, rinsed and drained
- 14 ounces full- fat coconut milk one can
- 1 cup vegetable stock
- 3 cups packed chopped kale
- 1 lime plus wedges to serve
Instructions
- Peel the 1/2 of medium butternut squash and cut into dice.
- Drain and rinse the 14.5 ounces chickpeas and set aside.
- Peel the 1-2 garlic cloves and 1 thumb-sized piece of ginger.
- Next, finely chop the 1 small onion, ginger, 1 red chill and 3 cups packed chopped kale.
- In a food processor, place the onion, garlic, ginger, and chili. Process until it turns into a smooth paste.
- Heat the 1 tablespoon avocado or olive oil in a pot over medium-high heat. Add the onion-garlic paste and cook stirring constantly for about 1 minute.
- Add in the 1/2 teaspoon turmeric, 1 teaspoon ground coriander, 1 teaspoon ground cumin, and 1 teaspoon garam masala, and cook for 1 minute more. Now, stir in the butternut squash, chickpeas, 14 ounces full- fat coconut milk, and 1 cup vegetable stock.
- Reduce the heat to low and let it simmer for 30 minutes until the squash is tender and the curry is thickened.
- Add in the chopped kale and cook for a few minutes more, allowing it to wilt evenly.
- Turn off the heat and add 1 lime (juiced), stir well, and serve warm with lime wedges.
Notes
- Make sure to use a big enough pot!
- This recipe can easily be doubled.
- Be sure to rinse and drain the chickpeas before adding them to the curry.
- Peel your squash before dicing.
- Make sure you dice the squash into roughly similar-sized cubes so they cook evenly.
- Fresh onions and garlic are best for the fullest flavor.
- Don't overcook the curry paste. You only need a minute to cook the homemade curry paste before adding the other ingredients; otherwise, you can burn the spices, and they'll be too bitter.
- For a pop of sweetness, add in some golden raisins.
- You can omit the chili for a milder curry or add in some more for a spicier kick!
- Give the curry a spritz of fresh lime juice before serving.
- Garnish with some fresh coriander for a pop of color.
Nutrition
Serving: 1bowl | Calories: 412kcal | Carbohydrates: 39g | Protein: 11g | Fat: 28g | Saturated Fat: 20g | Sodium: 560mg | Potassium: 1031mg | Fiber: 8g | Sugar: 4g | Vitamin A: 15233IU | Vitamin C: 104mg | Calcium: 192mg | Iron: 7mg