Description
Butternut Squash Curry
This creamy and luxurious Butternut Squash Curry with Chickpeas is perfect for a cozy night in. Combining the comforting flavors of roasted butternut squash, chickpeas, and a blend of fragrant Indian spices, this dish brings warmth and richness to your plate. The creamy coconut milk and vibrant spices make it the ultimate comfort food, especially during fall and winter when butternut squash is in season. Serve it with basmati rice and a sprinkle of fresh cilantro for a complete, delicious vegan meal.
1 medium butternut squash
1 tbsp olive oil
1 tsp medium curry powder
½ tsp salt, fresh cracked pepper
1 vidalia or yellow onion
4 cloves garlic
1 tbsp fresh ginger, minced
2 tsp medium curry powder
2 tsp cumin, coriander
1 ½ tsp turmeric, garam masala
1 ½ tsp salt
15 oz canned chickpeas
15 oz canned diced tomatoes
1 cup vegetable broth
15 oz reduced-fat coconut milk
1 tbsp lemon juice
Fresh cilantro (for garnish)
Directions:
1. Preheat oven to 425F (220C). Peel, cube, and roast butternut squash for 40 minutes.
2. Sauté onion, garlic, and ginger in a skillet until aromatic. Add spices and toast for 2 mins.
3. Add chickpeas, tomatoes, broth, coconut milk, and lemon juice. Simmer.
4. Add roasted squash and cook for 5 mins. Serve with basmati rice and cilantro.
Prep Time: 20 mins
Kcal: 382 kcal
Step-by-Step Guide
1. Roast the Squash: Preheat your oven to 425°F (220°C). Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Toss the cubes with 1 tbsp olive oil, 1 tsp curry powder, salt, and pepper. Spread on a baking sheet and roast for 40 minutes, or until tender and caramelized at the edges.
2. Build the Curry Base: While the squash roasts, heat a large pot or deep skillet over medium heat. Dice the onion and sauté in a bit of oil until soft and translucent, about 5-7 minutes. Add the minced garlic and ginger, cooking for another minute until fragrant.
3. Toast the Spices: Add the 2 tsp curry powder, cumin, coriander, turmeric, and garam masala to the pot. Stir constantly for about 2 minutes to toast the spices, which unlocks their full flavor.
4. Simmer the Sauce: Pour in the diced tomatoes (with their juices), vegetable broth, and coconut milk. Add the drained chickpeas and 1 ½ tsp salt. Stir well, bring to a gentle simmer, and let it cook for 15-20 minutes to allow the flavors to meld.
5. Combine and Finish: Once the squash is done, gently fold it into the simmering curry. Let it heat through for about 5 minutes. Finish by stirring in the fresh lemon juice. Taste and adjust seasoning if needed.
Serving Suggestions
This rich curry is best served over a bed of fluffy basmati rice or with warm naan bread for dipping. For a complete meal, add a simple side of cucumber raita or a crisp green salad. Garnish generously with fresh cilantro. A dollop of vegan yogurt or a sprinkle of toasted coconut flakes can add extra texture and creaminess.
How-to Summary
Roast cubed butternut squash with oil and spices. Sauté onion, garlic, and ginger, then toast the spice blend. Add chickpeas, tomatoes, broth, and coconut milk, and simmer. Fold in the roasted squash, finish with lemon juice, and garnish with cilantro. Serve hot with rice.
Frequently Asked Questions
Can I make this curry ahead of time? Absolutely. This curry tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
How can I make this curry spicier? Add a finely chopped fresh chili (like a serrano or Thai bird’s eye) when sautéing the onions, or include ¼ to ½ teaspoon of cayenne pepper with the other dried spices.
Can I use frozen butternut squash? Yes, frozen pre-cubed squash works well. There’s no need to thaw it completely; add it directly to the roasting pan. You may need to reduce the roasting time slightly, so check for tenderness.
Is full-fat coconut milk okay to use? Definitely. Using full-fat coconut milk will yield a richer, creamier sauce. The reduced-fat version simply makes the final dish a bit lighter.
Can I substitute another protein for the chickpeas? Yes, lentils or diced firm tofu are excellent alternatives. For lentils, add 1 cup of dried red or brown lentils with the broth and adjust cooking time accordingly.
Common Mistakes to Avoid
- Undercooking the Spices: Do not skip toasting the dried spices. This crucial step removes their raw flavor and deepens the overall taste of the curry.
- Overcrowding the Pan: When roasting the squash, ensure the cubes are in a single layer with space between them. Overcrowding steams the squash, preventing proper caramelization.
- Adding Lemon Juice Too Early: The fresh acidity of lemon juice brightens the dish. Add it at the very end to preserve its vibrant flavor.
- Using Old Spices: Ground spices lose potency over time. For the best flavor, ensure your spices are fresh (less than a year old).
Conclusion
This Butternut Squash Curry is a celebration of flavor, texture, and wholesome ingredients. It proves that vegan comfort food can be deeply satisfying, creamy, and incredibly flavorful. By following the detailed steps and tips, you can easily master this restaurant-quality dish at home. It’s a perfect, nourishing meal that will become a cherished staple in your recipe collection, especially on chilly evenings.