Description
This cozy dish features sweet roasted butternut squash and hearty chickpeas in a creamy coconut curry, perfect for warming your soul on chilly evenings.
Ingredients
Scale
For the Curry:
- 1 medium butternut squash, peeled and cubed
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons curry powder
- 1 tablespoon fresh ginger, minced
- 4 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 2 tablespoons olive oil
- 2 cups fresh spinach (optional)
- Salt and pepper to taste
Instructions
- 1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2. Place the cubed butternut squash on the baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
- 3. Roast the squash for about 25–30 minutes, until tender and caramelized.
- 4. In a large pot over medium heat, add olive oil. Sauté minced garlic and ginger for about 2 minutes until fragrant.
- 5. Stir in the roasted squash and chickpeas, followed by curry powder. Pour in the coconut milk and vegetable broth; mix well.
- 6. Reduce heat to low and simmer for about 10 minutes until bubbly. If using spinach, add it during the last few minutes of cooking until wilted.
- 7. Serve hot over rice or enjoy as is!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg