Description
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Butternut Squash Curry with Chickpeas
This creamy and luxurious Butternut Squash Curry is the perfect cozy comfort food for chilly fall and winter nights. With roasted butternut squash, tender chickpeas, and a blend of Indian spices, it’s a vegan delight that brings warmth and satisfaction to every bite. Serve it with basmati rice and fresh cilantro for a wholesome meal that’s easy to make yet deeply flavorful. Dive in, and savor the magic of this plant-based curry!
1 medium butternut squash
1 tbsp olive oil
1 tsp curry powder
½ tsp salt
1 onion, chopped
4 garlic cloves, minced
1 tbsp fresh ginger, minced
2 tsp cumin
2 tsp coriander
1 ½ tsp turmeric
1 ½ tsp garam masala
15 oz can chickpeas
15 oz can diced tomatoes
1 cup vegetable broth
15 oz reduced-fat coconut milk
1 tbsp lemon juice
Directions:
1. Roast cubed butternut squash with olive oil and seasoning.
2. Sauté onion, garlic, and ginger; add spices, chickpeas, tomatoes, and broth.
3. Stir in coconut milk, add roasted squash, and simmer for 5 mins.
Prep Time: 65 mins
Kcal: 382 per serving
