Butternut Squash and Chickpea Curry
Our Butternut Squash and Chickpea Curry is a hearty dish is bursting with flavor. It combines protein-packed chickpeas, fire-roasted tomatoes, and butternut squash in a creamy coconut curry sauce. With a hint of spice from Thai red curry paste and a touch of freshness from lime juice and cilantro, this curry is the perfect balance of comfort and flavor. It's sure to become a favorite in your dinner rotation!
Servings: 6
Calories: 567kcal
Ingredients
- 2 tablespoons coconut oil
- 1 large onion finely diced
- 3 cloves garlic minced
- 1/2 inch fresh ginger minced or 1 teaspoon ground ginger
- 1 jalapeno seeded and diced, optional
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly cracked pepper
- 1/2 teaspoon red pepper flakes
- 1 tablespoon Thai red curry paste
- 30 ounces chickpeas drained and rinsed
- 15 ounces fire roasted diced tomatoes
- 10 ounces frozen diced butternut squash
- 15 ounces full-fat coconut milk
- 2 cups spinach
- 1 lime juiced, optional
- cilantro chopped, optional
- 3 cups cooked rice
Instructions
- Sautee the onions then add the spices. Heat a Dutch oven or large skillet over medium-high heat. Add the coconut oil. Sauté diced onions for 5 minutes on medium heat. Add the garlic and ginger, cooking for an additional minute. Add the jalapeño (if using), salt, pepper, red pepper flakes, and curry paste. Stir and continue cooking for 1 minute longer.
- Add the vegetables. Stir in the chickpeas, diced fire-roasted tomatoes, frozen butternut squash, and the coconut milk. Bring to a boil and then reduce to a simmer, cooking until the chickpeas are soft and tender, about 15-20 minutes.
- Serve. Add spinach and stir as it wilts into the curry. Add the lime juice and cilantro. Stir to incorporate all the flavors. Serve over rice.
Video
Notes
- Don't overcook the onion. You want it to be soft, but not browned.
- Try not to overcook the butternut squash. It's best if it's tender, but still has a bit of bite.
- Add the spinach at the end so it wilts just a bit, but doesn't overcook.
Nutrition
Calories: 567kcal | Carbohydrates: 77g | Protein: 17g | Fat: 24g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 589mg | Potassium: 861mg | Fiber: 14g | Sugar: 11g | Vitamin A: 6775IU | Vitamin C: 23mg | Calcium: 157mg | Iron: 8mg