Butternut squash and Chickpea Curry

4.86 from 7 votes

Butternut squash and Chickpea Curry

This butternut squash and chickpea curry has a rich and flavorful coconut milk base. It's not too spicy, but totally satisfying. Top with cilantro and chopped cashews for a vibrant herbal flavor and crunch!

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Indian

Servings:

Calories: 252kcal

Author: Alison Corey

Ingredients

3 cloves garlic
¼ cup water
¼ cup tomato paste
1 teaspoon fresh ginger minced
2 tablespoon soy sauce
2 tablespoon curry powder
½ cup red onion diced
4 cups butternut squash peeled, seeds removed, and cubed
15 oz can of chickpeas drained and rinsed
14.5 oz can of light coconut milk
½ cup frozen peas
3 tablespoon cliantro chopped
salt and pepper to taste
2 tablespoon chopped cashews optional

Instructions

In a large dutch oven over medium heat combine water, soy sauce, garlic, ginger, tomato paste, curry powder, and diced red onions. Cook for 3-4 minutes.
Add butternut squash, drained and rinsed chickpeas, and light coconut milk. Stir to combine. Bring to a boil. Cover and reduce heat. Simmer for 15-20 minutes or until butternut squash is soft when pierced with a fork.
Remove from heat. Add salt and pepper to taste. Add frozen peas. Serve over rice topped with chopped cashews and fresh cilantro.

Video

Notes

Allow the spices, onions, and tomato paste to simmer and come to a bubble. This helps create a richly flavored sauce and allows the curry to marry with the other ingredients.
Cut your butternut squash into equal size cubes. This will help ensure that it cooks evenly so that you don't have small mushy pieces, or undercooked larger pieces.
While the butternut squash is simmering on the stove, check at the 10 and 15 minute mark. Depending on the size of the cubes of your butternut squash cooking time will vary.
Be sure to remove the skin and seeds of the butternut squash before chopping.
To make it easier for yourself, you can buy pre-cut butternut squash.
If using canned chickpeas, be sure to drain and rinse before adding to the pot.
Add the frozen peas and cilantro at the very end. The heat of the curry will quickly defrost the peas. If you put them in too early both the peas and the cilantro will turn a dark green color, rather than the bright vibrant green that is more appetizing!
Store in an airtight container in the refrigerator. It will keep for 4-5 days.
If freezing, store in an airtight freezer safe container. It will keep for 2-3 months.

Nutrition