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Butternut Squash Chickpea Curry with Coconut Milk Recipe

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4.4 from 4 reviews

This Butternut Squash Chickpea Curry is a warm, rich, and flavorful vegetarian dish combining tender butternut squash and protein-packed chickpeas simmered in a fragrant blend of curry, turmeric, coconut milk, and fresh ginger. Perfectly balanced with a touch of heat from chili and cayenne peppers, and creamy peanut butter sweetness, this hearty curry is served over brown rice and garnished with fresh cilantro and warm naan bread for a complete comforting meal.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Main 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 (lite version preferred)
  • 3 tablespoons creamy all natural peanut butter
  • 1/2 tablespoon honey
  • 15 ounce can chickpeas, drained and rinsed
  • 2×14 ounce cans fire roasted diced tomatoes (or regular 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

  1. Sauté Aromatics: In a Dutch oven or large pot, heat the olive oil over medium heat. Add the minced garlic and sauté until translucent and fragrant. Then add the chopped red bell pepper and cook for about 5 minutes until it begins to soften.
  2. Add Spices: Stir in the curry powder, chili powder, turmeric, and cayenne pepper. Cook for an additional 1-2 minutes to allow the spices to release their aroma and flavor.
  3. Combine Coconut Milk and Flavors: Pour in the coconut milk, add the creamy peanut butter and honey. Stir well and let the mixture simmer on medium heat for 2 minutes to meld the flavors.
  4. Add Main Ingredients and Simmer: Add the drained chickpeas, fire roasted diced tomatoes, cubed butternut squash, Thai red curry paste, freshly grated ginger, and chopped jalapeno (if using) into the pot. Cover and let simmer gently for 35-45 minutes, stirring occasionally, until the butternut squash is tender and cooked through.
  5. Final Rest: Remove the pot from heat but keep it covered for about 5 minutes to help the curry thicken naturally.
  6. Serve: Serve the curry hot over warm brown rice. Garnish with fresh cilantro and accompany with warm naan bread for a fulfilling meal.

Notes

  • This recipe is vegetarian and can be made vegan by substituting honey with maple syrup or agave nectar.
  • Adjust the spiciness by omitting the jalapeno or reducing cayenne pepper according to taste.
  • Using fire roasted diced tomatoes adds a smoky depth, but regular diced tomatoes work well too.
  • If you want a thicker curry, simmer uncovered for a few more minutes after removing from heat.
  • Leftovers keep well in the refrigerator for up to 4 days and the flavors improve over time.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian-inspired
  • Diet: Vegetarian

Find it online: https://dishiary.com/butternut-squash-chickpea-curry-with-coconut-milk-recipe-2/