Description
Warm and comforting, this Roasted Butternut Squash & Chickpea Curry combines sweet squash and hearty chickpeas with a medley of spices for a delightful meal that nourishes the soul.
Ingredients
Scale
- Key Ingredients:
- 1 medium butternut squash (about 4 cups, cubed)
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 can (13.5 oz) coconut milk
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 tsp curry powder
- 1 tsp cumin
- 1 tsp turmeric
- 2 cups fresh spinach
- Juice of 1 lime
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Instructions:
- 1. Preheat the Oven
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2. Prepare the Butternut Squash
- Peel and cube the butternut squash into bite-sized pieces. Toss them in olive oil, salt, pepper, and 1 tsp of curry powder. Spread evenly on the baking sheet and roast for about 25-30 minutes until golden brown.
- 3. Sauté Onions and Aromatics
- In a large pot over medium heat, add olive oil and sauté chopped onions until translucent. Add minced garlic and grated ginger; cook for another minute until fragrant.
- 4. Spice It Up
- Stir in the remaining curry powder, cumin, turmeric, and salt. Let simmer for about two minutes to enhance flavors.
- 5. Combine Ingredients
- Pour in the drained chickpeas and coconut milk. Stir well and bring to a gentle simmer.
- 6. Finish with Spinach
- Once roasted butternut squash is ready, add it to the pot along with fresh spinach. Stir until spinach wilts down nicely. Finish with a squeeze of lime juice.
- 7. Serve
- Transfer to bowls or plates and enjoy this vibrant dish warm!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 330
- Sugar: 6g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg