How To Make Squash, Chickpea & Coconut Curry
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 tbsp vegetable oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1/2 tsp chili powder (optional, for heat)
- 2 cups diced butternut squash
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- Salt, to taste
- Fresh cilantro, for garnish
- Cooked rice or naan, for serving
Instructions
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In a large pot, heat the vegetable oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
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Add the minced garlic and grated ginger to the pot. Cook for another 2 minutes until fragrant.
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Stir in the curry powder, turmeric powder, cumin powder, and chili powder (if using). Cook for 1 minute to toast the spices.
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Add the diced butternut squash to the pot and stir well to coat in the spice mixture. Cook for 5 minutes to slightly soften the squash.
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Pour in the drained and rinsed chickpeas, coconut milk, and vegetable broth. Stir everything together and bring to a simmer.
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Reduce the heat to low, cover the pot, and let it cook for 15-20 minutes, until the squash is tender.
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Season with salt to taste. Garnish with fresh cilantro and serve hot with cooked rice or naan.
Nutrition
- Calories : 365kcal
- Total Fat : 18g
- Saturated Fat : 13g
- Sodium : 391mg
- Total Carbohydrates : 46g
- Dietary Fiber : 11g
- Sugars : 10g
- Protein : 10g
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