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Butternut Squash Chickpea Curry

This wholesome and creamy butternut squash chickpea curry is packed with aromatic Indian flavors. It is great for a comfy, healthy, vegetarian weeknight meal.


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Butternut Squash Chickpea Curry

Prep Time = 10 minutes
Cook Time = 35 minutes
Total Time = 45 minutes
Category = Sides
Cuisine = Indian
Serves = 4-6
Nutrition Info = 223 calories
Serving Size = 1

RECIPE INGREDIENTS

» For Butternut Squash Chickpea Curry:


RECIPE INSTRUCTIONS

» How to make Butternut Squash Chickpea Curry:

  1. Heat the oil in a large skillet or saucepan over medium heat.
  2. Add cumin seeds, bay leaves, and cinnamon stick and sauté for a few seconds or until fragrant.
  3. Now, add chopped onions and sauté for 2 minutes.
  4. Add crushed ginger-garlic and sauté 1 more minutes or until the garlic is very fragrant and the onions turn translucent.
  5. Add tomato puree and stir well. Cook for 2 minutes.
  6. Now add cubed butternut squash and give it mix.
  7. After that, add salt, turmeric powder, coriander powder, and red chili powder. Mix and cook for 2 minutes until the spices are well mixed.
  8. Now add chana masala powder, cumin powder, and 300 ml coconut milk. Stir well to combine.
  9. Cover the pan and turn the heat to medium-low. Cook for 15 minutes, or until the squash is 80% cooked. Stir it occasionally to prevent it from sticking and burning.
  10. Uncover the pan.
  11. Stir in the cooked chickpeas, 2 tablespoons chopped cilantro leaves, 200 ml coconut milk, and garam masala powder. (At this point you can now adjust the salt and consistency.)
  12. Give everything a good stir and simmer for 8-10 minutes or until the squash soft and tender and the sauce thickens.
  13. Add maple syrup and lemon juice to taste.
  14. Stir well, and cook for 1 more minute.
  15. Remove from heat, and serve butternut squash chickpea curry hot with steamed rice or naan.

RECIPE NOTES

  1. This is a spicy and mildly hot curry, but if you want it less spicy then swap red chili powder with cayenne pepper. You can also skip or reduce the amount of cayenne pepper.
  2. I used vegetable oil for this curry, but you can also use coconut oil for more rich coconutty flavours.
  3. To make it nuttier, you can also add roasted whole cashews, sliced almonds or raisins to this curry.
  4. If you want this curry to taste spicier than you can also add some freshly chopped chilies along with chopped onions.
  5. I like this curry to be entirely cooked in skimmed coconut milk, but if you think it is too rich for you, then you reduce the amount of coconut milk and replace it with plain water or coconut water. You can also use low-sodium vegetable broth.
  6. You may also need 1 cup water or vegetable broth, if want thinner consistency.

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