Butternut Squash And Chickpea Curry
This delicious butternut squash and chickpea curry is packed with Thai and Indian inspired flavors and wholesome ingredients! This vegan curry has the perfect texture, is super satisfying, and also happens to be a one-pot meal. A great, easy dinner for the whole family!
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
- Peel the butternut squash before chopping into chunks.
- Make sure you cut up the squash into similar sized chunks, so they all cook evenly.
- Rinse and drain the chickpeas.
- Taste for the amount of spice and adjust accordingly. For kids, add less spice and serve it to them first; you can always add more spice and heat to your helping!
- Store in the refrigerator in an air tight container for 3-4 days.
- Garnish with cilantro for an extra pop of color and freshness.
Nutrition
Calories: 387.3kcal | Carbohydrates: 67g | Protein: 13.5g | Fat: 9g | Saturated Fat: 1g | Sodium: 1470.5mg | Potassium: 868.7mg | Fiber: 14g | Sugar: 6g