Heavenly Butternut Squash and Chickpea Curry
A creamy butternut squash and chickpea curry that is perfect for a healthy weeknight dinner or weekly meal prep. A great vegan option for a cold evening.
Servings 2
Equipment
- blender
Ingredients
- Half butternut squash peeled, seeded, and cut into 1/2-inch cubes
- 1 large banana shallot, finely chopped
- 1 garlic clove, minced
- 1 tsp mild curry powder
- 1 tbsp garam masala
- 8 oz canned chopped tomatoes
- 16 oz can chickpeas, drained
- 1 cup coconut milk
- 3 tbsp vegetable oil
- Salt and pepper
- Chili powder (optional)
- Fresh Cilantro, to garnish
Instructions
- Add the butternut squash cubes to a baking tray with one tbsp oil and garam masala, tossing to coat evenly. Bake in the oven at 400F for 25 mins.
- Pour the remaining 2 tablespoons vegetable oil into a pot and brown the shallot for 2 to 5 minutes.
- Add the curry powder, garlic, and chili powder if you are using it and stir for 3 minutes to release the flavor of the spices.
- Add the canned tomatoes and the coconut milk, stir to combine. Bring to a boil and then turn down to a simmer.
- Add chickpeas and cook for a further 5 minutes.
- Once the squash is tender, remove it from the oven and pop it into a blender to puree. Add pureed squash to the pot, stir in, and simmer for a further 10 minutes.
- Garnish with cilantro and serve.
Notes
This dish is great served with rice or naan bread. Curry will keep for up to 3 days in the fridge or can be frozen for up to a month.