There’s nothing quite as comforting as a hearty bowl of Roasted Butternut Squash and Chickpea Curry, especially when shared with loved ones. This recipe brings together the warm, earthy flavors of roasted butternut squash and golden chickpeas in a thick, aromatic sauce. Perfect for a cozy family dinner, it’s a dish that speaks the language of home, creativity, and togetherness. Plus, the beautiful blend of colors and spices makes this curry not only a treat for the taste buds but also a feast for the eyes. Let’s gather around the dining table, bask in the warm lighting, and enjoy this delightful dish that promises to fill your home with love and delicious aromas.

Recipe Summary

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Servings: 4
  • Skill Level: Easy

Ingredients

  • 1 medium butternut squash, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 1 can (14 ounces) chickpeas, drained and rinsed
  • 1 can (14 ounces) chopped tomatoes
  • 1 can (14 ounces) coconut milk
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Cooked basmati rice (for serving)
  • Naan bread (for serving)

Instructions

  1. Preheat your oven to 400°F (200°C). Spread the butternut squash cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with a pinch of salt. Roast for 25-30 minutes or until tender and lightly browned.
  2. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Add the garlic and ginger, cooking until fragrant, around 2 minutes.
  4. Stir in the cumin, coriander, turmeric, and cinnamon. Cook for another minute to let the spices bloom.
  5. Add the chickpeas, chopped tomatoes, and coconut milk. Bring to a simmer and let it cook for 15 minutes, stirring occasionally.
  6. Once the butternut squash is ready, add it to the pot. Simmer for another 10 minutes, allowing the flavors to meld together.
  7. Season with salt and pepper to taste. Garnish with fresh cilantro.
  8. Serve hot with steamed basmati rice and warm naan bread on the side.

Helpful Tips

For a spicier kick, add a chopped chili or a pinch of cayenne pepper when adding the spices. If you’re short on time, you can use pre-cut butternut squash available in most grocery stores.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This curry also freezes well for up to 2 months. Simply reheat on the stove when ready to serve.

If you don’t have chickpeas on hand, butter beans or lentils make excellent substitutes in this recipe.

Pairings

This Roasted Butternut Squash and Chickpea Curry pairs beautifully with a simple cucumber raita or a fresh green salad. For drinks, a glass of chilled white wine or a spiced chai complements the curry’s rich flavors perfectly.

Warm, aromatic, and rich with flavor, our Roasted Butternut Squash and Chickpea Curry is a dish you’ll want to share again and again. I can’t wait to see your delicious creations – be sure to tag your photos with #ZynahzRecipes or mention @Zynahz on Instagram! Don’t forget to leave a comment on our website Zynahz to tell us how it turned out. For more delightful recipes and updates, subscribe to our newsletter and follow Zynahz on social media. Happy cooking!

Categorized in:

Bread & Baking, Global Recipes, Uncategorized,

Last Update: November 28, 2024