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Butternut Squash Chickpea Curry with Coconut Milk Recipe

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3.8 from 9 reviews

This Butternut Squash Chickpea Curry is a warm, rich, and flavorful vegetarian dish that combines tender butternut squash, hearty chickpeas, and a blend of spices with creamy coconut milk and fresh ginger. Perfectly served over brown rice and garnished with fresh cilantro alongside warm naan bread, this curry is a comforting and nutritious meal ideal for any occasion.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Base Ingredients

  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 red bell pepper, chopped

Spices and Flavorings

  • 1 teaspoon curry powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 1/3 cup Thai red curry paste
  • 2 tablespoons freshly grated ginger
  • 1 jalapeno, seeds removed and chopped (optional)

Main Components

  • 13-ounce can coconut milk (lite version recommended)
  • 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

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, about 1-2 minutes. Then add the chopped red bell pepper and cook for an additional 5 minutes until it starts to soften.
  2. Add Spices: Stir in the curry powder, chili powder, turmeric, and cayenne pepper. Cook the spices with the vegetables for 1-2 minutes, stirring constantly, to release their flavors.
  3. Combine Coconut Milk and Flavorings: Pour in the coconut milk, and add the peanut butter and honey. Stir well and let the mixture simmer over medium heat for 2 minutes to meld the flavors.
  4. Add Main Ingredients and Simmer: Add the chickpeas, diced tomatoes, butternut squash cubes, Thai red curry paste, freshly grated ginger, and chopped jalapeno (if using) to the pot. Cover the pot and simmer on low to medium heat for 35-45 minutes, stirring occasionally, until the butternut squash is tender.
  5. Let it Thicken: Remove the curry from heat but keep it covered. Let it sit for 5 minutes to thicken and allow the flavors to deepen.
  6. Serve: Serve the curry hot over warm brown rice, topped with fresh cilantro. Accompany with warm naan bread for a complete meal.

Notes

  • Adjust the cayenne pepper and jalapeno to control the spice level.
  • Light coconut milk can be used to reduce fat content without sacrificing creaminess.
  • The dish re-heats well and flavors intensify after resting overnight.
  • Gluten-free if served without naan or with gluten-free bread.
  • Can be made vegan by omitting the honey or substituting with maple syrup.
  • 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/