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Yellow Squash & Chickpea Curry

This chickpea curry recipe is made with butternut squash, however, acorn squash, kabocha squash, pumpkin or sweet potatoes would all work equally well. Also, feel free to add a couple of handfuls of spinach if you are looking for some extra leafy greens.

Scale

Ingredients

Instructions

  1. In a large pot, heat oil on medium-high heat, add diced onion and cook for 4-5 minutes until translucent.
  2. Add garlic and ginger and cook for an additional 1 minute, sprinkle in curry powder and turmeric, stir to combine and cook for an additional 30 seconds until fragrant.
  3. Add cubed squash to the pot and stir to combine with onion mixture to ensure squash is well coated with spices.
  4. Pour in coconut milk and broth or water, add chickpeas and sea salt and stir until everything is well combined. (Depending on how big your squash was you may need to add an extra splash of water or broth. You want to ensure there is just enough liquid to cover the squash and chickpeas, but not too much.)
  5. Cover the pot with a lid, reduce heat to a simmer and cook for 15-20 minutes until squash is tender and can be pierced with a fork.
  6. Once cooked, remove the lid and, using a fork, mash about 6-8 pieces of squash in the pot. Once mashed, stir the curry well, the mashed squash will help to thicken up the curry.
  7. Keep lid removed and simmer for an additional 5 minutes to help reduce the liquid and thicken the chickpea curry further. Stir to encourage it as needed.
  8. Once cooked, sprinkle in fresh coriander, stir to combine, and season with additional sea salt to taste.
  9. Serve chickpea curry on its own or with a side of rice and an extra sprinkle of fresh coriander.

Nutrition

Keywords: coconut milk, easy, vegan, vegetarian, healthy

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