Butternut Squash and Chickpea Curry
How to make Roasted Butternut Squash Chickpea Curry. Our creamy vegan stew recipe features coconut milk and fragrant Indian spices.
Servings: 6
Calories: 343kcal
Equipment
- measuring cups
- measuring spoons
- Large pot
- Wooden spoon or spatula
- oven
- baking sheet
- blender
Ingredients
- 1 tbsp Canola Oil
- 2.5 lb Butternut Squash cut into 3/4 inch chunks
- 1 Spanish Cooking Onion chopped
- 4 Garlic Cloves minced
- 1.5 inch Fresh Ginger minced
- 1 tsp Coriander Seeds crushed
- 1 tsp Fenugreek crushed
- 1 tsp Curry Powder
- 10 oz Cherry Tomatoes sliced in half
- 1/2 cup Pineapple cut into chunks
- 14 oz Coconut Milk
- 15 oz Canned Chickpeas
- 2 tbsp Cilantro garnish
- Kosher Salt + Black Pepper
Instructions
- Preheat oven to 350 F.
- Cut squash lengthwise and seed, then chop in 3/4 inch chunks. Place in a roasting pan, toss with 1 tbsp of canola oil and pinch of kosher salt and black pepper. Roast for an hour, until soft and caramelized.
- Meanwhile, peel and roughly chop the onion, peel the garlic and ginger, and dry fry in a nonstick pan on medium-high heat with the crushed coriander and fenugreek seeds and curry powder, stirring until lightly charred.
- Add tomatoes and pineapple and cook for 10 minutes to soften and char, stirring occasionally. Tip it into a blender, add the coconut milk and blitz until smooth.
- Return to the pan, tip in the chickpeas, juice and all, and simmer gently until the sauce is thickened. Stir in the roasted squash, then season with salt and pepper.
- Garnish with cilantro leaves.
Nutrition
Calories: 343kcal | Carbohydrates: 42.1g | Protein: 8g | Fat: 19.2g | Saturated Fat: 13.8g | Sodium: 205mg | Potassium: 1240mg | Fiber: 10.2g | Sugar: 9.5g | Calcium: 154mg | Iron: 4mg
