There’s something incredibly comforting about a hearty bowl of Acorn Squash and Chickpea Curry. It’s a dish that brings families together, sparking joy with its vibrant colors and rich aromas. This recipe is perfect for cozy autumn evenings, when the air is crisp and the golden leaves crunch underfoot. It’s as much about the warmth of the kitchen as it is about the warmth of the food, each bite filled with tender squash and savory chickpeas, all in a fragrant blend of spices. Gather around the table with your loved ones and let this delicious curry be the highlight of your meal.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Servings: 4
Skill Level: Intermediate
Ingredients
- 1 medium acorn squash, peeled, seeded, and cubed
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tablespoons olive oil
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) coconut milk
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice (for serving)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes soft and translucent, about 5 minutes.
- Add the minced garlic and grated ginger to the pot, and sauté for another minute until fragrant.
- Stir in the curry powder, ground cumin, ground coriander, ground turmeric, and chili powder. Cook for another minute to toast the spices.
- Add the cubed acorn squash to the pot, stirring to coat it in the spices. Cook for about 5 minutes, allowing the squash to slightly soften.
- Pour in the diced tomatoes and coconut milk, stirring to combine. Bring the mixture to a simmer and let it cook for about 20 minutes, or until the squash is tender.
- Add the chickpeas to the pot and stir to combine. Continue to cook for another 10 minutes, allowing the flavors to meld together.
- Season the curry with salt and pepper to taste. Remove from heat and garnish with fresh cilantro.
- Serve the Acorn Squash and Chickpea Curry over cooked rice, and enjoy!
Helpful Tips
To make this recipe more beginner-friendly, you can use pre-cubed squash available in many supermarkets. You can also adjust the level of spice to your preference by adding more or less chili powder.
Storage Instructions: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of water if the curry thickens too much.
Ingredient Substitutions: If you don’t have acorn squash, feel free to use butternut squash or sweet potatoes. For a dairy-free option, make sure to use coconut milk, but you can substitute it with heavy cream if dairy is not a concern.
Pairings
This Acorn Squash and Chickpea Curry pairs wonderfully with steamed basmati rice or warm naan bread. For a complete meal, serve it alongside a fresh cucumber and tomato salad, and a cool glass of mango lassi to balance the spices.
We hope this Acorn Squash and Chickpea Curry brings warmth and joy to your table. Don’t forget to share your beautiful creations with us by using #ZynahzRecipes or tagging Zynahz on Instagram. We’d love to hear your feedback on our website at https://www.zynahz.com/. For more delightful recipes and updates, subscribe to our newsletter and follow Zynahz on social media. Happy cooking!
