Butternut Squash And Chickpea Curry
My veggie-packed Thai-inspired vegan butternut squash and chickpea curry is one of my favorite one-pot dinners. It is ready in just about an hour and filled with couscous, butternut squash, tomatoes, and chickpeas simmered in a fragrant spiced veggie sauce. This hearty curry is the perfect winter wonder that warms everyone at the table.
Servings: 4 servings
Calories: 387.3kcal
Ingredients
For The Curry
- 30 oz chickpeas, drained & washed 2 cans
- 20 cherry tomatoes cut in half
- 1 butternut squash peeled & cut into 2 inch chunks
- 1 red onion finely chopped
- 4-6 cloves garlic finely chopped
- 2 Tbsp finely chopped parsley optional if you don't like parsley
- 2 Tbsp finely chopped cilantro + more for garnish
- 1 Tbsp extra virgin olive oil
- ½ tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp cayenne pepper
- 1 tsp paprika
- 2 tsp tomato paste
- ½ tsp coconut sugar
- 1½ tsp sea salt
- freshly ground black pepper to taste
- 2 cups of water
For The Couscous
- 1 cup whole wheat couscous
- 1 cup vegetable stock
- chopped fresh mint
- 3 tbsp sliced roasted almonds
Instructions
- Chop your veggies, herbs and the butternut squash. To cut the squash: slice off the top & bottom, and then cut it in half width wise. Peel both halves. Then cut each half length wise. Scoop out the seeds. Then chop into cubes!
- Heat oil in a large pot, and add the onion until soft. Add the garlic and cook for about 20 seconds, then add the cumin, tumeric and cayenne pepper. Cook for 30 seconds, stirring continuously. Add the paprika, tomato paste, sugar and half the cilantro, parsley, salt and pepper. Stir.
- Add the tomatoes and the drained chickpeas. Stir and then add the butternut squash and the water, stir and then cover with the lid. Once simmering, turn the heat down to low and cook covered for 35 minutes.
- Cook couscous according to package directions with vegetable stock or water. Once it's cooked, fluff with a fork and stir in mint + almonds.
- Garnish curry with some cilantro and serve with couscous.
Notes
- My #1 Secret Tip for making this butternut squash and chickpea curry is to watch the squash closely and stop cooking once it is fork tender. I always remind myself that the squash keeps softening even after the heat is turned off, so letting it go too long will turn it mushy. I like to check it with a fork, and once it slides in easily, I know it is ready.
- Prepare the butternut squash: I always peel the squash and cut it into chunks that are about the same size. That way, everything cooks evenly, and it is much easier for the kids to eat without any tough pieces.
- Add a fresh garnish: I love sprinkling fresh cilantro on top right before serving.
- Get the chickpeas ready: I rinse and drain the chickpeas before adding them in. This little step removes the extra sodium and gives the curry a cleaner flavor.
- Adjust the spice level: I taste as I cook and make sure the spice is just right for everyone. For the kids, I keep it mild and then add a little extra spice to mine and my husband’s bowl later.
- Let the curry rest: I often let the pot sit for about five to ten minutes before serving. It gives the flavors a chance to blend together and makes the curry taste even richer.
Nutrition
Calories: 387.3kcal | Carbohydrates: 67g | Protein: 13.5g | Fat: 9g | Saturated Fat: 1g | Sodium: 1470.5mg | Potassium: 868.7mg | Fiber: 14g | Sugar: 6g