Butternut Squash and Chickpea Curry
A delightful dish combining the sweet earthiness of butternut squash with protein-packed chickpeas, resulting in a comforting and aromatic curry.
Ingredients
For the curry
- 1 lb butternut squash, cut into 1-inch cubes Sweet and nutty, adds creamy texture.
- 1 tablespoon vegetable oil Neutral oil to help roast the squash.
- 1/4 teaspoon salt Enhances overall flavor.
- 1/4 teaspoon freshly ground black pepper Adds warmth.
- 1 tablespoon coconut oil Infuses the dish with coconut essence.
- 1 medium red onion, finely diced Forms the aromatic base.
- 2 large garlic cloves, finely chopped Adds depth.
- 1 tablespoon fresh ginger, finely chopped Bright and spicy note.
- 1/2 tablespoon ground cumin Key spice in many curries.
- 1/2 tablespoon mild chili powder Adds hint of heat.
- 1/2 tablespoon garam masala Fragrant spice blend.
- 1/2 tablespoon ground coriander Offers fresh and citrusy flavor.
- 1 can (14 oz) crushed tomatoes Rich and tangy.
- 1 cup vegetable stock Builds rich layers.
- 1 can (14 oz) coconut milk Adds wonderful richness.
- 1 can (14 oz) chickpeas, drained and rinsed Provides protein and texture.
- 2 cups baby spinach Loaded with nutrients.
- 1 handful fresh cilantro for garnish Fresh and fragrant.
Instructions
Preparation
- Place butternut squash cubes in a large bowl. Drizzle with vegetable oil, sprinkle with salt and pepper, then toss until well-coated.
- Preheat air fryer to 400°F (200°C) and arrange seasoned squash in the basket, cooking for 16-18 minutes, or until tender. Alternatively, roast in the oven for 15-20 minutes.
- In a large pan, heat coconut oil over medium heat. Add diced red onion and sauté for 2-3 minutes until softened.
- Add chopped garlic and ginger, sauté for about a minute until fragrant.
- Stir in ground cumin, mild chili powder, garam masala, and ground coriander. Cook for another minute.
- Pour in crushed tomatoes, vegetable stock, and coconut milk. Stir and bring to a gentle simmer. Add drained chickpeas.
- Cover and simmer for about 10 minutes.
- When squash is roasted, add to the pan along with baby spinach. Stir gently and cover until spinach wilts, about 1-2 minutes.
- Stir in fresh cilantro and season with salt and pepper to taste. Serve hot over rice or with naan.
Notes
This curry is versatile; serve it as a comforting dinner, at potlucks, or alongside yogurt and salad for a refreshing meal.