Butternut Squash Chickpea Curry (One Pot) Recipe

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Butternut Squash Chickpea Curry (One Pot) Recipe : This rich, creamy, and soothing butternut squash chickpea curry can be made in just 30 minutes! Made in a single pot, it has a Thai flair and is expertly seasoned. A nutritious and comfortable meal prep or midweek supper!

Making this curry with butternut squash and chickpeas on Sunday afternoons is my favorite fall ritual. Nothing like this Greek chickpea soup or this dairy-free tomato soup for a warm, comfortable dinner on a chilly day.

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Butternut Squash Chickpea Curry (One Pot) Recipe

 

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Ingredients

  • 1 – 2 tbsp extra virgin olive oil or coconut oil
  • 1 large shallotdiced
  • 1 small yellow oniondiced
  • 3 cups cubed butternut squash~1 squash peeled, seeded, and cubed
  • 2 – 3 tsp freshly grated ginger
  • 2 tbsp red curry paste
  • 1 tbsp yellow curry powder
  • ½ – 1 tsp saltmore to taste
  • ½ tsp black pepper
  • 15-ounce can unsalted chickpeas
  • 15-ounce can coconut milkfull-fat or light
  •  cup low-sodium vegetable broth
  • 2 tbsp fresh lime juice
  • 4 cups fresh baby spinach

 

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Instructions

Heat the oil in a sizable saucepan or Dutch oven over medium heat. Add the onion and shallots after they’re ready. Simmer the onions for 3 to 4 minutes, or until they are starting to get tender and translucent.

Add the ginger, red curry paste, curry powder, cubed butternut squash, and salt. Toss the squash gently to distribute the seasonings. Simmer for an additional three minutes.

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Stir in lime juice, coconut milk, vegetable broth, and chickpeas. After that, increase the heat to a boil, lower the lid, reduce the heat, and simmer the mixture for 15 to 20 minutes, or until the squash is fork-tender and the curry has thickened.

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After turning off the heat, stir in the spinach and let it wilt. pleasure the curry carefully and adjust the ingredients or salt to your pleasure.

Garnish with lime wedges and fresh cilantro, and serve with brown, basmati, or jasmine rice, if preferred. Have fun!

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Notes

Red, white, or sweet onions can be used in place of the onion.

One teaspoon of ginger powder can be used in place of the fresh ginger.

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Add Chicken: I’ve previously added shredded rotisserie chicken or chopped up grilled chicken. I adore making this recipe for chicken. Just mixed some cooked chicken pieces into the chickpea mixture.

Storing: You may keep leftovers in the fridge for up to four days if you keep them in airtight containers.

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Reheating: The stovetop or microwave are two options for reheating this curry. Simmer it for 5 to 8 minutes on low heat on the stove, or microwave it for 60 to 90 seconds to reheat it. If you reheat soup in the microwave, cover the top of the soup with a damp paper towel.

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Freezing: Butternut squash curry freezes well. To preserve the curry for up to a month, simply portion it into freezer-safe bags. Reheat it in the microwave or on the stove when you’re ready to eat it.

 

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Nutrition

  • Calories: 379kcal
  • Carbohydrates: 48g
  • Protein: 12g
  • Fat: 10g
  • Saturated Fat: 4g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 1g
  • Sodium: 457mg
  • Potassium: 932mg
  • Fiber: 12g
  • Sugar: 5g
  • Vitamin A: 15205IU
  • Vitamin C: 37mg
  • Calcium: 159mg
  • Iron: 5mg

 

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Author

    by
  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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