Description
Butternut Squash Curry with Chickpeas
Ingredients :
1 medium butternut squash, cubed
1 tbsp olive oil
1 tsp curry powder
½ tsp salt
1 onion, chopped
4 garlic cloves, minced
1 tbsp fresh ginger, minced
2 tsp cumin
2 tsp coriander
1½ tsp turmeric
1½ tsp garam masala
15 oz can chickpeas, drained and rinsed
15 oz can diced tomatoes
1 cup vegetable broth
15 oz can reduced-fat coconut milk
1 tbsp lemon juice
Directions:
Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, curry powder, and salt. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
In a large pot, heat a little oil over medium heat. Add chopped onion and sauté until translucent.
Add minced garlic and ginger, cooking until fragrant, about 1 minute.
Stir in cumin, coriander, turmeric, and garam masala, allowing the spices to bloom.
Add chickpeas, diced tomatoes, and vegetable broth. Stir well to combine.
Pour in coconut milk and add the roasted butternut squash. Simmer for 5 minutes, allowing flavors to meld.
Finish with a splash of lemon juice, garnish with fresh cilantro, and serve warm with basmati rice.
Prep Time: 65 mins
Kcal: 382 per serving | Servings: 4
Step-by-Step Guide
1. Roast the Squash: Preheat your oven to 400°F (200°C). In a bowl, toss the cubed butternut squash with 1 tbsp olive oil, 1 tsp curry powder, and ½ tsp salt. Spread evenly on a baking sheet. Roast for 25-30 minutes, stirring halfway, until the edges are caramelized and the squash is fork-tender.
2. Build the Curry Base: While the squash roasts, heat a drizzle of oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
3. Add Aromatics: Stir in the minced garlic and ginger, cooking for about 1 minute until fragrant. Be careful not to burn them.
4. Bloom the Spices: Add the cumin, coriander, turmeric, and garam masala to the pot. Stir constantly for 30-60 seconds to toast the spices and unlock their full flavor.
5. Combine and Simmer: Add the drained chickpeas, diced tomatoes (with their juices), and vegetable broth. Stir well. Bring to a gentle simmer and cook for 10 minutes.
6. Finish the Curry: Stir in the coconut milk and the roasted butternut squash. Let it simmer together for 5 more minutes to allow the flavors to meld. Remove from heat and stir in the lemon juice.
Serving Suggestions
This hearty curry is best served over a bed of fluffy basmati rice or with warm naan bread for dipping. For a low-carb option, try it with cauliflower rice. Garnish generously with fresh cilantro. A side of cooling cucumber raita or a simple green salad balances the rich, spiced flavors perfectly.
How-to Summary
Roast seasoned butternut squash until caramelized. Sauté onion, garlic, and ginger. Toast cumin, coriander, turmeric, and garam masala. Add chickpeas, tomatoes, and broth, then simmer. Finish with coconut milk, roasted squash, and a splash of lemon juice. Serve warm with rice.
Frequently Asked Questions
Can I use a different squash? Yes, acorn squash, pumpkin, or sweet potato are excellent substitutes. Adjust roasting time as needed.
How can I make this curry spicier? Add a finely chopped fresh chili (like a serrano or jalapeño) with the onions, or include ¼ to ½ teaspoon of cayenne pepper with the other dried spices.
Is this curry freezer-friendly? Absolutely. Let it cool completely, then store in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Can I use full-fat coconut milk? Yes, full-fat coconut milk will create a richer, creamier sauce. The reduced-fat version simply makes the final dish lighter.
What if I don’t have garam masala? You can make a simple substitute by mixing equal parts ground cumin and coriander with a pinch of ground cinnamon and black pepper.
Common Mistakes to Avoid
- Skipping the Roast: Roasting the squash separately is crucial for depth of flavor. Boiling it in the curry will make it mushy and bland.
- Burning the Spices: Toasting the spices (blooming) should only take 30-60 seconds over medium heat. Burnt spices taste bitter.
- Overcooking After Adding Coconut Milk: Once the coconut milk is added, avoid vigorous boiling, as it can cause the milk to separate. A gentle simmer is ideal.
- Forgetting the Acid: The lemon juice at the end is not optional. It brightens all the flavors and balances the richness.
Conclusion
This Butternut Squash Curry with Chickpeas is a perfect blend of sweet, savory, and spiced flavors, offering a nutritious and satisfying meal. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality dish at home. It’s versatile, freezer-friendly, and sure to become a staple in your recipe rotation. Enjoy the comforting results of your culinary effort.