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