Butternut Squash Chickpea Curry with Coconut Milk
This Butternut Squash Chickpea Curry uses warm, rich flavored vegetarian dish that mixes butternut squash and chickpeas with curry, turmeric, coconut milk and fresh ginger. Enjoy over brown rice topped with fresh cilantro and warm naan bread.
Servings: 6
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1/2 red bell pepper chopped
- 1 teaspoon curry powder
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 13 ounce can coconut milk Trader Joes has a great lite version
- 3 tablespoons creamy all natural peanut butter
- 1/2 tablespoon honey
- 15 ounce can chickpeas drained and rinsed
- 2x14 ounce cans fire roasted diced tomatoes or use diced tomatoes
- 4-5 cups butternut squash peeled and chopped into cubes
- 1/3 cup Thai red curry paste
- 2 tablespoons freshly grated ginger
- 1 jalapeno seeds removed and chopped (optional for extra spice)
Instructions
- In a Dutch oven or large pot heat olive oil on medium heat and sauté garlic until translucent and fragrant. Add red pepper and continue to sauté for 5 minutes until red pepper begins to soften.
- Add curry powder, chili powder, turmeric and cayenne stirring to combine, cooking for an additional 1-2 minutes.
- Now add the coconut milk, peanut butter and honey and simmer on medium heat for 2 minutes.
- Put chickpeas, diced tomatoes, butternut squash, Thai red curry paste, ginger and jalapeno into the pot and cover and continue to simmer for 35-45 minutes or until the butternut squash is soft stirring occasionally.
- Remove from the heat and leave covered for 5 minutes to help it thicken.
- Serve over warm brown rice topped with fresh cilantro and naan bread.
Notes
You can substitute other squashes: Kabocha squash would be great. Also try sweet potato in place of squash which is great.
You could easily add tofu or chicken into this dish for added protein.