🌶️A note about spice: this curry doesn't have much heat. If you would like to spice it up, feel free to add some chili flakes, chili powder, hot sauce or a small whole chili to adjust. You can also increase the amount of curry spice mix to adjust for your taste.
Ingredients:
- 1 can chickpeas
- 2-3 cups butternut squash (about 1 medium or 2 small squash)* Can substitute delicata squash!
- 2 yellow onions
- 1 can tomatoes
- 1 can coconut milk
- 2 tbsp curry spice blend ( cumin, coriander, cardamom, clove, cinnamon, tumeric & paprika)
- 1 tbsp fresh ginger, minced
- 1 tbsp fresh garlic (approx. 3 cloves)
- 2 tbsp coconut oil
- Salt and pepper to taste
Instructions:
1. Prepare Your Ingredients:
- Drain and rinse the canned chickpeas.
- Chop to squash into bite-sized pieces, removing the stringy insides & seeds.
- Dice the yellow onion.
- Mince or grate the fresh ginger & garlic.
2. Sauté the Onions: In a large, deep skillet or pan, heat the coconut oil over medium heat. Add the chopped onions, garlic and ginger and sauté until the onions become translucent and fragrant, about 2-3 minutes.
3. Add the Butternut Squash: Add the diced butternut squash to the pan and sauté for an additional 5 minutes, or until the squash begins to soften and develop a light golden color. Alternatively, you can roast the butternut in the oven if you prefer, adding it in at the end.
4. Season: Sprinkle 1 tbsp of the spice blend over the sautéed vegetables and stir well to coat them evenly. Let the spices toast for a minute to release their flavors.
5. Pour in the Canned Tomatoes & Coconut Milk: Add another tbsp of the spice blend, along with the canned tomatoes and coconut milk. Stir to combine and allow the mixture to simmer for 5-7 minutes, or until the tomatoes break down and the sauce thickens. Feel free to chop up the tomatoes a bit with your spatula if you like them smaller.
6. Add Chickpeas: Gently fold in the canned chickpeas and cook for an additional 3-4 minutes, or until they're heated through. Pro tip: Rinse your chickpeas in cold water & peel the skins off for the best texture.
7. Adjust Seasoning: Once the squash is tender and the chickpeas are heated, your curry is ready to serve. Taste the sauce and season with salt and pepper. If you like it spicy you can add some extra chilli powder, chilli flakes or hot sauce.
8. Garnish and Enjoy: Serve your Squash and Chickpea Curry over steamed rice or with warm naan bread. Garnish with fresh cilantro, if desired, for a burst of color and added flavor. Enjoy!
