Butternut Squash Chickpea Curry
Servings: 4 people
- 2 tablespoons olive oil
- 1 onion chopped
- 3 cloves garlic grated
- 1 inch ginger grated
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin optional
- ¼ teaspoon red pepper flakes or more to taste
- 2 pounds (900 g) butternut squash peeled and chopped into bite-sized chunks
- 1 can chickpeas 15 oz / 400 g can - drained and rinsed
- 2 cups (500 ml) vegetable broth
- 1 can crushed tomatoes 15 oz / 400 g can
- 1 can coconut milk we use light coconut milk
- ¾ teaspoon salt or more to taste + black pepper
- 1 squeeze lemon juice + ½ teaspoon garam masala and fresh cilantro (optional)
- Prepare the Vegetables: Peel, seed, and chop 2 pounds butternut squash into large bite-size pieces. To save time, use peeled and chopped squash from the store. Set aside.
- Build the Flavor Base: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 onion (chopped) and cook for about 3 minutes until soft. Lower the heat, then stir in the 3 cloves garlic, 1 inch ginger (both grated), 2 teaspoons curry powder, 1 teaspoon turmeric, 1 teaspoon ground coriander, ½ teaspoon ground cumin, and ¼ teaspoon red pepper flakes. Cook for 1 minute until fragrant. If the pan gets dry, add a splash of broth to prevent sticking.
- Simmer: Add the squash, 1 can chickpeas (drained and rinsed), 2 cups vegetable broth, 1 can crushed tomatoes, and 1 can coconut milk. Season with ¾ teaspoon salt and pepper. Stir and simmer gently for about 25 minutes, or until the squash is tender.
- Finish and Serve: Turn off the heat, stir in ½ teaspoon garam masala if using, and let rest a few minutes. Serve warm with rice, 1 squeeze lemon juice, and fresh cilantro.
Substitutions
- Butternut squash → sweet potato, pumpkin, or kabocha squash. Store-bought peeled and chopped squash saves time.
- Chickpeas → white beans or lentils. Use canned for convenience or cook dried chickpeas for a homemade touch.
- Olive oil → avocado oil or coconut butter for a richer flavor twist.
- Onion → shallots or leeks for a milder, sweeter base.
- Garlic → garlic powder if needed, though fresh garlic gives the best taste.
- Ginger → ground ginger or lemongrass paste for a bright, aromatic note.
- Spice mix → adjust heat to taste or add smoked paprika for more depth.
- Vegetable or chicken broth → use bouillon powder dissolved in water for lighter groceries and longer shelf life.
- Crushed tomatoes → diced or fresh tomatoes for a chunkier texture.
- Coconut milk → light coconut milk or half milk and half broth for a lighter version.
- Lemon juice → lime juice or a little vinegar for a similar tang.
- Greek yogurt → low-fat Greek yogurt or Skyr for extra protein and creaminess.
- Make it ahead: the curry tastes even better the next day as the flavors blend and deepen.
- Serve with toppings: Greek yogurt, rice, or naan make it a heart healthy comfort food everyone will love.
- Sauté the onion slowly: cook it until golden for a richer flavor and aromatic base.
- Toast the spices: let curry powder and turmeric sizzle in the oil to bring out their full aroma.
- Adjust the consistency: add a splash of broth if it thickens too much or simmer longer to reduce.
- Finish with lemon juice: a quick squeeze at the end brightens the curry and balances the coconut milk.
