Butternut Squash and Chickpea Curry

This easy curry is made with coconut milk and speckled with chopped spinach. It requires only 20 minutes of hands-on time and one pan, making it a great weeknight dinner.

Course Main Course

Cuisine American, Indian

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings

Calories 625kcal

Author Lizzie Streit, MS, RDN

Ingredients

2 tablespoons coconut oil can sub olive oil
1 yellow onion diced
3 cloves garlic minced
1 tablespoon chopped fresh ginger can sub 1 teaspoon dried
1 tablespoon curry powder
2 teaspoons ground cumin
½ teaspoon ground turmeric
¼ teaspoon salt
¼ teaspoon black pepper
4 cups peeled and cubed butternut squash can use fresh or frozen
1 cup vegetable broth
1 13.5-ounce can unsweetened coconut milk
1 15-ounce can chickpeas drained and rinsed
2 cups chopped spinach

Instructions

Warm the coconut oil in a large skillet over medium heat. Make sure you use a big skillet with fairly high sides to accommodate for the volume of ingredients. If you don't have a big skillet, use a Dutch oven or soup pot.
Add the onion and cook for 5 minutes until translucent. Stir in the garlic, ginger, curry powder, cumin, turmeric, salt, and pepper. Cook for a minute until fragrant.
Add the butternut squash, vegetable broth, and coconut milk to the skillet. Increase heat to bring to a boil, then reduce heat to maintain a rapid simmer. Cook, stirring occasionally, for 25 to 30 minutes until the squash is fork-tender.
Stir in the chopped spinach and chickpeas. Cook for a couple more minutes until warmed through.
Serve on its own, over brown rice, or with pita bread. You can also add cilantro and lime juice before serving. Enjoy!
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Notes

Store leftovers in an airtight container in the fridge for 3 to 5 days. Reheat in the microwave or in a skillet until warmed through.
You can also freeze this curry. After it cools, transfer to freezer-safe containers, dividing it into single portions if needed. Keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating. Or just reheat from frozen in a skillet or saucepan with a lid, stirring frequently, until warmed through.
If you want to use red curry paste for this recipe, use 2 tablespoons in place of the curry powder, cumin, turmeric, salt, and pepper.

Nutrition