Squash and Chickpea Curry
Warm up your kitchen with this vibrant and comforting Squash and Chickpea Curry, a plant-based delight that’s rich in cozy flavors and wholesome ingredients. Featuring tender cubes of butternut squash, protein-packed chickpeas, and the creamy indulgence of coconut milk, this recipe is infused with aromatic spices like curry powder, turmeric, and cumin to create a deeply satisfying dish. Ready in just 50 minutes, this one-pot curry is perfect for quick weeknight dinners or weekend meal prep. Serve it over fluffy rice or with warm naan for a hearty, gluten-free, and vegan-friendly meal that will please everyone at the table. Don't forget to sprinkle on some fresh cilantro for a burst of freshness!
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Recipe Information
Ingredients
- 4 cups Butternut squash (peeled, seeded, and cubed)
- 2 cups Canned chickpeas (drained and rinsed)
- 1 can (13.5 oz) Coconut milk
- 1 cup Vegetable broth
- 1 medium Yellow onion (diced)
- 3 Garlic cloves (minced)
- 1 tablespoon Fresh ginger (grated)
- 2 teaspoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 1 teaspoon Paprika
- 2 tablespoons Olive oil or coconut oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro (chopped, for garnish)
- Cooked rice or naan (for serving)
Instructions
Heat the oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
Add the curry powder, cumin, turmeric, and paprika to the pot. Stir well to coat the onions in the spices.
Stir in the cubed butternut squash, making sure to coat it with the spice mixture.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover the pot and cook for 15-20 minutes, or until the squash is tender.
Stir in the canned chickpeas and coconut milk. Season with salt and black pepper. Cook uncovered for another 10 minutes, allowing the flavors to meld together and the curry to thicken slightly.
Taste and adjust seasoning as needed.
Serve the curry hot, garnished with fresh cilantro, alongside cooked rice or naan.
Nutrition Facts
Calories |
1576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5262 mg | 229% | |
| Total Carbohydrate | 282.3 g | 103% | |
| Dietary Fiber | 53.6 g | 191% | |
| Total Sugars | 74.2 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 841 mg | 65% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 6025 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
