Roasted Butternut And Chickpea Curry
This Roasted Butternut And Chickpea Curry is cozy, creamy, and packed with flavor! Sweet roasted squash meets hearty chickpeas in a fragrant coconut curry sauce.
Servings: 4 servings
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 can chickpeas drained and rinsed
- 1 onion diced
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- salt and pepper to taste
- 2 tablespoons olive oil for roasting and sautéing
- fresh cilantro for garnish
Instructions
Prepare and Roast the Butternut Squash
- Preheat your oven to 425°F (220°C). Peel the butternut squash, remove the seeds, and cut it into roughly 1-inch cubes.
- Toss the cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet.
- Roast for 25-30 minutes, turning halfway through, until tender and golden brown on the edges.
Sauté Aromatics
- While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the diced onion and sauté until translucent and soft, about 5 minutes.
- Then stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Build the Curry Base
- Add the curry powder, cumin, and turmeric to the aromatics. Stir constantly for about 1 minute to toast the spices and bring out their full flavor.
Add Chickpeas and Coconut Milk
- Pour in the drained chickpeas and stir to coat them in the spices.
- Add the entire can of coconut milk, stirring to combine everything smoothly. Season with salt and pepper to taste.
Simmer and Combine
- Bring the curry to a gentle simmer and cook for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Finally, fold in the roasted butternut squash cubes, stirring gently to keep the squash intact. Cook for another 3-5 minutes until heated through.
Garnish and Serve
- Remove the curry from heat and sprinkle with fresh cilantro. Serve hot over steamed rice or alongside your favorite bread.
Equipment
- Large baking sheet
- Large skillet
- Wooden spoon
- Knife
- Cutting Board
- Measuring spoons
- Can opener
Notes
- Roast the squash at a high temperature to caramelize and bring out natural sweetness.
- Toast spices before adding liquids to deepen flavor and aroma.
- Use fresh ginger and garlic for the best vibrant taste.
- Adjust curry thickness by simmering longer or adding water or broth if needed.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
