Butternut Squash Chickpea Curry
A comforting, creamy and super delicious butternut squash curry with chickpea makes an ideal vegan dinner. It is a vegan, gluten-free and nut-free Indian curry that pairs well with flatbreads and plain rice. This flavourful curry is made with basic ingredients that you would probably have in your pantry.
Servings: 6 people
Calories: 258kcal
Ingredients
1 cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 2 teaspoons oil
- 1 teaspoon cumin
- 178 gms (or) 1 cup onion
- 1 teaspoon ginger garlic paste
- 320 gms (or) 1.25 cups tomato puree
- 556 gms (or) 3 cups butternut squash peeled, deseeded and diced into chunks
- ½ teaspoon turmeric
- 1.5 teaspoon chilli powder/cayenne pepper
- 1 teaspoon coriander powder (ground coriander)
- 1 teaspoon cumin powder (ground cumin)
- ½ teaspoon garam masala
- 400 ml (or) 1.25 cups coconut milk
- 230 gms (or) 1.5 cups canned chickpea
- salt
- lime juice from half a lime
Instructions
- Drain the liquid from the chickpea tin, wash 230 gms (or) 1.5 cups canned chickpea under tap water and keep it aside.230 gms (or) 1.5 cups canned chickpea
- Heat the 2 teaspoons oil in a pot/saucepan over medium-low heat.2 teaspoons oil
- Once the oil is hot, add the 1 teaspoon cumin and let it sizzle for a few seconds.1 teaspoon cumin
- Add the 178 gms (or) 1 cup onion and sauté for 5 minutes or until it starts browning.178 gms (or) 1 cup onion
- Now add the 1 teaspoon ginger garlic paste and cook for a couple of minutes until the raw aroma vanishes.1 teaspoon ginger garlic paste
- Mix in the 320 gms (or) 1.25 cups tomato puree, stir well and cook for 3-4 minutes.320 gms (or) 1.25 cups tomato puree
- Now add the dry spices- ½ teaspoon turmeric, 1.5 teaspoon chilli powder/cayenne pepper, ½ teaspoon garam masala, 1 teaspoon coriander powder (ground coriander) and 1 teaspoon cumin powder (ground cumin). Stir until well combined.½ teaspoon turmeric, 1.5 teaspoon chilli powder/cayenne pepper, 1 teaspoon coriander powder (ground coriander), ½ teaspoon garam masala, 1 teaspoon cumin powder (ground cumin)
- Reduce the heat, mix in the 556 gms (or) 3 cups butternut squash cubes, stir well and close the pot with the lid.556 gms (or) 3 cups butternut squash
- Cook for 5-8 minutes or until the squash is half cooked. Ensure to stir regularly to prevent the squash from sticking to the base of the pot.
- Now increase the heat slightly, stir in the 400 ml (or) 1.25 cups coconut milk, close the pot with lid and simmer for 20 minutes.400 ml (or) 1.25 cups coconut milk
- After 20 minutes, take the lid off the pot. Add the chickpeas, salt, lime juice and stir well.230 gms (or) 1.5 cups canned chickpea, salt, lime juice
- Enjoy piping hot butternut squash curry with rice or flatbread.
Notes
If you want your curry to be a little thick, then boil it a little longer with a lid open until the curry reaches your desired consistency.
Keep an eye on it while sautéing, as the onion or spices might stick to the base of the pan. In that case, just add a splash of water and continue cooking. Ensure you stir regularly to prevent this from happening again.
Lime juice adds zing and enhances the flavour. Ensure you add it at the end, just before you switch the heat off.
Cut butternut squash into equal sizes for even cooking.
Nutrition
Calories: 258kcal | Carbohydrates: 26g | Protein: 6g | Fat: 17g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 145mg | Potassium: 836mg | Fiber: 6g | Sugar: 6g | Vitamin A: 10288IU | Vitamin C: 28mg | Calcium: 97mg | Iron: 5mg
