Bursting with flavor, this creamy butternut squash curry with chickpeas is the ultimate comfort food. It's seriously the perfect one pot weeknight meal.
2poundsButternut Squash, peeled, deseeded, and cut into ½ inch cubes
1tablespoonolive oil or coconut oil
1mediumyellow onion, diced
3mediumgarlic cloves, minced
1tablespoongrated ginger
1 tablespoon curry powder
2teaspoonsturmeric
2teaspoonscoriander
15ouncecan full fat coconut milk
15ounccecan crushed tomatoes
1cuplow sodium vegetable broth
15ouncecan no-salt-added chickpeas, rinsed a nd drained
3cupsbaby 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.