Cooked - Butternut Squash Curry With Chickpeas

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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

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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!

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 40m

Created 59 weeks ago

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