Cooked - Butternut Squash Curry With Chickpeas - New Recipe

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ✨

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

Butternut Squash Curry With Chickpeas

6.0

2 pounds Butternut Squash (, peeled, deseeded, and cut into ½ inch cubes)

1 tablespoon olive oil or coconut oil

1 medium yellow onion, diced

3 medium garlic cloves, minced

1 tablespoon grated ginger

1 tablespoon curry powder

2 teaspoons turmeric

2 teaspoons coriander

15 ounce can full fat coconut milk

15 ouncce can crushed tomatoes

1 cup low sodium vegetable broth

15 ounce can no-salt-added chickpeas (, rinsed a nd drained)

3 cups baby spinach

Optional: lime or lemon juice

Select all/reset

Heat oil in a large Dutch oven or a deep skillet over medium-high heat. Add onion and cook for 3-5 minutes, until softened. Add garlic and ginger. Cook for 1 minute. Add in the spices.
Add the squash, coconut milk, tomatoes, broth, and chickpeas. Bring pot to a boil. Reduce heat, cover, simmer for 15-20 minutes until squash is fork tender.
Stir in spinach and some lime juice, if desired. Enjoy!

Loading...

Privacy Policy Cookie Policy Terms of Service