This Butternut Squash and Chickpea Curry captivates with its rich hues and fragrant spices, bringing the essence of autumn to your table. Bursting with warm, comforting flavors and wholesome ingredients, this dish promises a satisfying and nourishing meal. Ideal for a quick dinner or meal prep, the combination of creamy coconut milk and hearty chickpeas against tender butternut squash offers a delightful culinary experience in less than 45 minutes.
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- 1 large butternut squash, peeled and diced
- 1 can chickpeas, drained and rinsed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can coconut milk
- 1 cup vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (optional)
- 1 tablespoon olive oil
- 1/4 cup fresh cilantro, chopped
- Salt and and pepper to taste
- 1 lime, lime, cut into wedges (for serving)
- Basmati rice rice or naan bread (for serving)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5-7 minutes.
- Add garlic and ginger, and cook for another 2 minutes.
- Stir in curry powder, cumin, coriander, turmeric, and cayenne pepper, cooking until fragrant, about 1 minute.
- Add butternut squash to the pot, stirring to coat with the spices.
- Pour in coconut milk and vegetable broth, then bring to a simmer.
- Cover and cook until the squash is tender, about 15-20 minutes.
- Add chickpeas and simmer for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro, alongside basmati rice or naan bread and lime wedges.
Nutrition
Serving: 100g | Calories: 320kcal | Carbohydrates: 42g | Protéines: 9g | Fat: 14g | Sucre: 8g