It’s time to dress up one of my favorite weekly dishes for Fall. This Butternut Squash and Chickpea Curry is a hearty, vegan dish perfect for warming up your tummy on chilly evenings.
It’s creamy, rich, and filling, but healthy! The sweetness of butternut squash pairs beautifully with curry spices. Honestly, I can hardly think of a better way to eat some of your five-a-day. It’s also full of vitamins which is something we all need while approaching winter. —MC
butternut squash peeled, seeded, and cut into 1/2-inch cubes
large banana shallot, finely chopped
garlic clove, minced
can chickpeas, drained
Salt and pepper
Chili powder (optional)
Fresh Cilantro, to garnish
In This Recipe
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 canned tomatoes and the coconut milk, stir to combine. Bring to a boil and then turn down to a simmer.