This creamy butternut squash and chickpea curry is stuffed with scrumptious fragrant flavours. It’s good for having fun with on a comfortable night in when you find yourself craving some consolation meals! This curry makes a straightforward Vegetarian or Vegan dinner that the entire household will get pleasure from. Gluten-Free & Dairy Free.
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Butternut squash curry is one in every of my favorite Vegetarian curries. When I’m craving one thing heat, wholesome, and comforting that is one in every of my go to dinners!
There’s something concerning the creaminess from the coconut cream (or coconut milk) that makes this curry really feel decadent but nonetheless easy sufficient to make on a busy weeknight.
The butternut squash lends a further creamy texture to this curry together with a touch of pure sweetness. The chickpeas absorb the flavours of the spices and make this dish additional filling. Recent spinach is added in on the finish for some additional goodness.
The creamy curry is topped off by sliced almonds and recent coriander for added texture and flavours. I wish to hold it delicate so it’s baby pleasant however you may simply add some freshly chopped chili on to particular person plates on the finish to kick the warmth degree up a notch or two.
The best way to make this curry……..
It truly is so easy!
In a skillet or pan warmth the coconut oil, saute the onions and garlic, add the spices, prepare dinner and stir for a couple of minutes. Then add the chickpeas and butternut squash in order that they’re coated within the spices. Add the full-fat coconut cream or coconut milk and prepare dinner away till the butternut squash is good and tender.
The curry liquid will cut back whereas cooking and you need to have a pleasant thick curry on the finish.
As soon as the butternut squash curry is decreased and the squash is tender, add the spinach and high with sliced almonds. Achieved! Serve with rice or your selection or sides.
For detailed step-by-step directions please learn the recipe card under…..
Recipe Ideas and Variations
- If you need this curry to be spicy then add in some chili powder to the spices firstly of cooking. Begin off with a small quantity, style, and add extra later within the cooking if desired. As talked about above I wish to hold the complete curry delicate so it’s baby pleasant after which high with chopped chili as desired for every particular person after cooking. This implies everyone seems to be completely satisfied!
- I like to make use of coconut cream for this recipe, if that is too wealthy for you then you should utilize coconut milk. Make sure you use the total fats coconut milk, not the low-fat model.
- If you need this meal to be decrease on the carbs then serve the curry with cauliflower rice as a substitute of rice.
- Pumpkin or buttercup can be utilized instead of butternut squash. I discover butternut squash the best to arrange as you may merely peel the pores and skin off with a vegetable peeler.
- Watch out to not overcook the spinach, this could make the curry extra watery. The spinach must be positioned within the curry on the finish and is barely simply wilted, then merely stir it by.
- In case you are delicate to chickpeas you may go away them out or substitute with some pan-fried tofu. If you happen to expertise digestive points or bloating after consuming chickpeas it may be a good suggestion to make use of pre-soaked and cooked chickpeas as a substitute of chickpeas out of a can. If you need extra data on soaking chickpeas then take a look at this submit.
White (jasmine works greatest) or brown rice, quinoa, millet, cauliflower rice, or just with some naan bread.
Sure, freeze in in an hermetic container or ziplock bag and it ought to hold for 3 months.
Different curry recipes you may wish to strive…..
- 1 Tbs coconut oil
- 1 onion, medium
- 2 tsp garlic, crushed
- 1/2 tsp coriander seeds
- 1/2 tsp turmeric
- 1/2 tsp ginger
- 3 tsp garam masala
- 1/2 tsp salt
- 1/4 tsp black pepper
- 400gm/14oz butternut squash, peeled and cubed
- 1 can chickpeas, rinsed and drained (approx 400gm)
- 1 can tomatoes (approx 400gm)
- 1 can coconut cream (approx 400ml)
- 1 tsp coconut sugar
- 3 cups spinach leaves (95gm/3.3oz)
- 1/4 cup almonds, sliced
- 2 Tbs coriander, recent
- 2 tsp chopped chili (non-obligatory)
- Warmth the coconut oil in a medium skillet or pan on a medium warmth. Add the diced onion and crushed garlic to the pan and saute till they’re translucent for 2-3 minutes.
- Subsequent add the remainder of the spices and salt to the pan, prepare dinner for an additional minute till the spices gently pop and are combined by the onion and garlic.
- Add the chickpeas and butternut squash to the pan. Stir till they’re each coated within the onions, garlic and spices. Cook dinner for 2-3 minutes.
- Add the canned tomatoes, coconut cream, salt and pepper. Convey to medium warmth and simmer for 25 – half-hour till the butternut squash is gentle. Stir periodically.
- Add the sugar and stir, then the spinach leaves. Cook dinner for an additional 1-2 minutes till the spinach leaves have wilted.
- Take away from the warmth and high with sliced almonds, recent coriander and recent chili as desired.
- Serve on white or brown rice, quinoa, or cauliflower rice.
Please observe that the dietary data above relies on serving 4, this meal ought to serve 4-6 folks.
Please use full fats coconut cream or milk not the sunshine model.
For extra suggestions please learn the data within the weblog submit.
Serving Dimension 1
Quantity Per Serving
Energy 736Complete Fats 32gSaturated Fats 23gTrans Fats 0gUnsaturated Fats 7gLdl cholesterol 1mgSodium 702mgCarbohydrates 108gInternet Carbohydrates 93gFiber 15gSugar 74gProtein 14g
This dietary data is an estimate solely and is offered as a courtesy to readers. It was auto-generated based mostly on serving dimension, variety of servings, and typical data for the substances listed within the recipe card. Please be at liberty to make use of your most well-liked diet calculator. Please seek the advice of your physician about any particular dietary necessities.