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How To Make Butternut Squash Chickpea Vegetable Curry
Looking for satisfying and healthy dinner options? This butternut squash chickpea vegetable curry beckons, offering a vibrant, plant-based delight for those yearning for a comforting, flavour-packed meal that nourishes the body and soul. It combines the rich flavours of roasted butternut squash, the earthiness of portobello mushrooms, and the creaminess of coconut milk, all in one tantalizing dish.
Ingredients
Roasted butternut squash
- 1 butternut squash, medium, peeled, deseeded and cubed
- 1 tbsp coconut oil, organic, cold-pressed
- 1 tsp smoked paprika
- 1 tsp red chilli, powder
- ½ tsp salt, adjust to taste
Curry
- 1½ tsp coconut oil, organic, cold-pressed
- 6 curry leaves, fresh
- 1 tsp cumin seeds
- ½ tsp asafoetida
- 1½ cup tomato puree, Not the tube kind
- 1 tbsp curry powder
- 1 tsp turmeric
- ½ tsp red chilli, powder
- 2 portobello mushroom, cleaned and thinly sliced
- 2 cups chickpeas, cooked, drained, unsalted
- 2 cups coconut milk
- 2 cups spinach, fresh
- ¾ tsp salt, sea salt, adjust to taste
- 1 cup cilantro, fresh, washed, finely chopped, including the stems
- ½ lime, juice
Instructions
Roasted butternut squash
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with coconut oil, smoked paprika, red chilli powder, and salt. Place it on a baking sheet and roast in the preheated oven for 45 minutes, or until tender and slightly caramelized. Broil for 2-3 minutes for a lovely char. Set aside.
Curry
- In a large pot or deep skillet, heat coconut oil over medium heat. Add curry leaves, cumin seeds, and asafoetida. Sauté for a minute until fragrant.
- Stir in tomato puree, curry powder, turmeric, and red chilli powder. Cook for 2 minutes on medium heat.
- Add diced portobello mushrooms and cook for another 2 minutes until they start to soften.
- Stir in the cooked chickpeas and coconut milk. Bring to a simmer, cover and cook for 5 minutes to allow flavours to meld.
- Add the fresh spinach, roasted butternut squash, and salt to the curry. Cook for an additional 2 minutes until the spinach wilts.
- Remove from heat, and stir in fresh cilantro and lime juice. Serve your Butternut Squash Chickpea Vegetable Curry hot with soft roti, paratha, naan or over quinoa or rice.
Notes
Food safe storage
- Allow it to cool down to room temperature before storing it in an airtight container. This prevents excess moisture buildup - which can invite unwanted guests (like bacteria). Once it's at room temperature, pop it into the fridge and enjoy it within 3-4 days to ensure it stays at its best.
Cooking method tip
- If you're finding it challenging to slice whole butternut squash in half, here's a handy trick: place it in the microwave, just as it is, for 2 minutes. This quick step will help soften the squash, making it much easier to work with. If it's still a bit too firm, you can microwave it for an additional minute.
Nutrition Information:
Calories: 251kcal (13%)Carbohydrates: 44g (15%)Protein: 9g (18%)Fat: 8g (12%)Saturated Fat: 5g (25%)Polyunsaturated Fat: 0.4gMonounsaturated Fat: 0.4gTrans Fat: 0.002gSodium: 637mg (27%)Potassium: 1289mg (37%)Fiber: 10g (40%)Sugar: 8g (9%)Vitamin A: 17964IU (359%)Vitamin C: 72mg (87%)Calcium: 265mg (27%)Iron: 5mg (28%)
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
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