As the crisp autumn air begins to envelop us, there’s nothing quite like a hearty and flavorful dish that brings the family together around the table. This Butternut Squash and Chickpea Curry is not just a feast for the eyes, with its vibrant golden hues and fresh garnish of cilantro, but also a heartwarming experience that captures the essence of the season. Perfect for cosy family dinners or as a delightful centerpiece for any seasonal gathering, this dish is sure to inspire joy and connection.
Recipe Summary
- Prep Time:
- 20 minutes
- Cook Time:
- 40 minutes
- Total Time:
- 1 hour
- Servings:
- 4
- Skill Level:
- Beginner
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1 tsp salt (or to taste)
- 2 tbsp vegetable oil
- Fresh cilantro, chopped (for garnish)
- Steamed rice (for serving)
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the curry powder, ground cumin, ground coriander, and turmeric, allowing the spices to toast for about 1-2 minutes.
- Add the cubed butternut squash and diced tomatoes to the pot, stirring to combine with the spices.
- Pour in the coconut milk and bring the mixture to a gentle boil. Reduce the heat, cover, and let it simmer for about 20-25 minutes, or until the butternut squash is tender.
- Stir in the chickpeas and season with salt. Let the curry simmer for another 5-10 minutes to allow the flavors to meld together.
- Serve the curry over steamed rice and garnish with freshly chopped cilantro.
Helpful Tips
- For a creamier curry, use full-fat coconut milk. If you prefer a lighter version, opt for light coconut milk.
- This curry can easily be made ahead of time and reheated, making it a great option for meal prep.
- Feel free to add other vegetables like spinach or bell peppers to enhance the nutritional profile of the dish.
Storage Instructions and Ingredient Substitutions
Leftover Butternut Squash and Chickpea Curry can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, adding a splash of water if needed to reach the desired consistency.
If butternut squash is unavailable, sweet potatoes can be used as a substitute. Likewise, you can use any beans in place of chickpeas, such as cannellini or kidney beans.
Pairings
This curry pairs beautifully with steamed basmati or jasmine rice. For a complete meal, serve it alongside warm naan bread and a simple cucumber yogurt raita. A chilled glass of mango lassi perfectly complements the spices and adds a refreshing touch.
Thank you for joining us in the kitchen! We hope this Butternut Squash and Chickpea Curry becomes a cherished recipe in your home. We love seeing your culinary creations, so don’t forget to share your photos using #ZynahzRecipes or tag us on Instagram.
Please leave your feedback on our website https://www.zynahz.com/. For more delicious recipes, subscribe to our newsletter and follow Zynahz on social media. Happy cooking!
