Print

Butternut Squash Curry

Butternut Squash Curry
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the warmth of this Butternut Squash Curry, a delightful dish that combines the creamy texture of coconut milk with the heartiness of chickpeas and butternut squash. Perfect for cozy dinners or meal prep, this curry is not only quick to prepare but also packed with nutrients. In just under an hour, you can whip up a vibrant, flavorful meal that caters to the whole family—even the picky eaters! With customizable options for added veggies and spice levels, this nourishing dish is sure to become a favorite in your kitchen.

Ingredients

Scale
  • 1 small onion, chopped
  • 1–2 garlic cloves, peeled
  • 1 thumb-sized piece of ginger, peeled and chopped
  • 1 red chili, seeded and diced
  • 1 tablespoon avocado or olive oil
  • ½ teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • ½ medium butternut squash (about 2 cups), peeled and diced
  • 14.5 ounces chickpeas (one can), rinsed and drained
  • 14 ounces full-fat coconut milk (one can)
  • 1 cup vegetable stock
  • 3 cups packed chopped kale
  • Juice of 1 lime (plus wedges to serve)

Instructions

  1. Peel and dice the butternut squash into bite-sized pieces. Rinse chickpeas under cold water.
  2. In a food processor, blend onion, garlic, and ginger until smooth.
  3. Heat oil in a pot over medium-high heat. Sauté the onion-garlic mixture for about one minute until fragrant.
  4. Add turmeric, coriander, cumin, and garam masala; cook for another minute.
  5. Stir in butternut squash, chickpeas, coconut milk, and vegetable stock. Bring to a simmer on low heat for about 30 minutes until squash is tender.
  6. Add chopped kale and cook for an additional few minutes until wilted.
  7. Serve warm with fresh lime juice squeezed on top and extra lime wedges on the side.

Nutrition

Find it online: https://www.kitchenstorydaily.com/butternut-squash-curry/