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Butternut squash and chickpea curry

Butternut Squash and Chickpea Curry

Butternut squash and chickpea curry is a rich and nourishing dish that brings the flavors of Indian cuisine to your home. The natural sweetness of the butternut squash and the satisfying nature of the chickpeas are in perfect harmony with the creaminess of the coconut milk and the intense flavor of the spices. This dish is easy to prepare, packed with nutrients, and an ideal choice for a cold autumn or winter evening.

Prep Time 15 min
Preparation 30 min
Total 45 min
360 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 500 g Butternut Squash
⭕ 400 g Canned Chickpeas
⭕ 400 ml Coconut Milk
⭕ 400 g Canned Diced Tomatoes
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 10 g Fresh Ginger
⭕ 2 tsp Curry Powder
⭕ 1 tsp Turmeric
⭕ 20 ml Olive Oil
⭕ 10 g Fresh Cilantro
⭕ 1 tsp Salt
⭕ 1 tsp Black Pepper

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    Preparation Steps

    1

    Peel and deseed the butternut squash, then dice it into small cubes. Rinse the chickpeas under cold water and drain well.

    2

    Finely chop the onion, garlic, and ginger. Heat the olive oil in a large skillet or pot over medium heat.

    3

    Sauté the onion, garlic, and ginger until softened and fragrant. Add the curry powder and turmeric. Stir well to toast the spices until fragrant, about 1 minute.

    4

    Add the butternut squash and stir to coat with the spices. Pour in the diced tomatoes and coconut milk, then bring to a simmer.

    5

    Add the chickpeas, reduce the heat to low, and simmer for 20-25 minutes, or until the butternut squash is tender and the sauce has thickened.

    6

    Season with salt and pepper to taste. Garnish with fresh cilantro before serving. Serve hot with rice or naan bread.