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Butternut Squash Curry with chickpeas

Bursting with flavor, this creamy butternut squash curry with chickpeas is the ultimate comfort food. It's seriously the perfect one pot weeknight meal.
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 6
Calories 306kcal

Equipment

Ingredients

  • 2 pounds Butternut Squash , peeled, deseeded, and cut into ½ inch cubes
  • 1 tablespoon olive oil or coconut oil
  • 1 medium yellow onion, diced
  • 3 medium garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1 tablespoon curry powder
  • 2 teaspoons turmeric
  • 2 teaspoons coriander
  • 15 ounce can full fat coconut milk
  • 15 ouncce can crushed tomatoes
  • 1 cup low sodium vegetable broth
  • 15 ounce can no-salt-added chickpeas , rinsed a nd drained
  • 3 cups baby spinach
  • Optional: lime or lemon juice

Instructions

  • Heat oil in a large Dutch oven or a deep skillet over medium-high heat. Add onion and cook for 3-5 minutes, until softened. Add garlic and ginger. Cook for 1 minute. Add in the spices.
  • Add the squash, coconut milk, tomatoes, broth, and chickpeas. Bring pot to a boil. Reduce heat, cover, simmer for 15-20 minutes until squash is fork tender.
  • Stir in spinach and some lime juice, if desired. Enjoy!

Notes

  • If you already have pre-roasted butternut squash on hand, you can add it along with spinach.
  • Transfer leftovers into an airtight container and store in the refrigerator for up to 5 days. You can also freeze for up to 3 months.

Nutrition

Calories: 306kcal | Carbohydrates: 32g | Protein: 7g | Fat: 19g | Fiber: 7g | Sugar: 4g | Vitamin A: 17590IU | Vitamin C: 38mg | Calcium: 135mg | Iron: 5mg