Description
A flavorful and hearty Butternut Squash and Chickpea Curry that combines the sweetness of butternut squash with nutritious chickpeas, all enveloped in a creamy coconut sauce.
Ingredients
Scale
- 1 lb (450 g) butternut squash, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon coconut oil
- 1 medium red onion, finely diced
- 2 large garlic cloves, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- ½ tablespoon ground cumin
- ½ tablespoon mild chili powder
- ½ tablespoon garam masala
- ½ tablespoon ground coriander
- 1 can (14 oz/ 400 ml) crushed tomatoes
- 1 cup (250 ml) vegetable stock
- 1 can (14 oz/ 400 ml) coconut milk
- 1 can (14 oz/ 400 g) chickpeas, drained and rinsed
- 2 cups (100 g) baby spinach
- A handful fresh cilantro (coriander)
- Salt and freshly ground black pepper to taste
Instructions
- Place the butternut squash cubes in a large bowl and add the vegetable oil, salt, and ground black pepper. Toss well to combine, then add to a pre-heated air fryer and cook for 16-18 minutes at 400°F (200°C). Alternatively, arrange the seasoned cubes on a baking sheet and roast in the pre-heated oven for 15-20 minutes or until tender and slightly browned.
- Meanwhile, make the curry sauce. Heat the coconut oil in a large, deep pan and cook the onion for 2-3 minutes over medium heat.
- Add the garlic and ginger and cook for another minute. Next, stir in the spices and cook for 1 minute more.
- Stir in the crushed tomatoes, vegetable stock, and coconut milk. Bring to a simmer, then add the chickpeas. Place a lid on the pan and simmer for 10 minutes.
- Add the cooked butternut squash and baby spinach, stir to combine, then place the lid back on the pan and simmer for another 1-2 minutes until the spinach is wilted.
- Stir in the fresh cilantro (coriander), season to taste, and serve over your favorite rice or with naan bread.
Notes
- For a spicier flavor, increase the amount of chili powder.
- This dish can be served with rice or naan for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Air Frying, Roasting
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg