Butternut Squash Curry with chickpeas
This creamy butternut squash curry with chickpeas is cozy comfort in a bowl—made in one pot with just pantry staples. Mild enough for babies, flavorful enough for grown-ups, and perfect for busy weeknights!
Equipment
Ingredients
- 2 pounds Butternut Squash, , peeled, deseeded, and cut into 1/2 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
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