If you’re on the hunt for a plant-based recipe that’s as hearty as it is healthy, then this butternut squash chickpea curry dish is for you! Packed with protein-rich chickpeas and nutrient-dense butternut squash, this curry is a powerhouse of nutrition.
Quick And Easy: Don’t be fooled by the long list of ingredients; this delicious vegetable curry is super simple to prepare.
Start by chopping your veggies and herbs. For the butternut squash, slice off the top and bottom, then cut it in half widthwise. Peel both halves, cut each half lengthwise, scoop out the seeds, and chop into cubes.
Heat some oil in a large pot and sauté the onion until soft. Add the garlic and cook for about twenty seconds.
Stir in the cumin, turmeric, and cayenne pepper, cooking for thirty seconds while stirring continuously. Add the paprika, tomato paste, sugar, and half the cilantro, parsley, salt, and pepper. Stir well.
Next, add the tomatoes and the drained chickpeas to the pot. Stir well, then add the butternut squash and water. Cover the pot with a lid.
Once the curry starts simmering, turn the heat down to low and let it cook covered for about thirty-five minutes.