Make Ahead


November  2, 2020
0 Ratings
Photo by MC
  • Prep time 10 minutes
  • Serves 2
Author Notes

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

What You'll Need
  • half butternut squash peeled, seeded, and cut into 1/2-inch cubes
  • 1 large banana shallot, finely chopped
  • 1 garlic clove, minced
  • 1 cup coconut milk
  • 16 ounces can chickpeas, drained
  • Salt and pepper
  • Chili powder (optional)
  • Fresh Cilantro, to garnish
  1. 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.
  2. Pour the remaining 2 tablespoons vegetable oil into a pot and brown the shallot for 2 to 5 minutes.
  3. Add the canned tomatoes and the coconut milk, stir to combine. Bring to a boil and then turn down to a simmer.
  4. Add chickpeas and cook for a further 5 minutes.
  5. Garnish with cilantro and serve.

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