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butternut squash and chickpea curry natteats

Butternut Squash Chickpea Curry (vegan, gluten-free)


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  • Total Time: 50 minutes
  • Yield: 4 1x

Description

This Butternut Squash Chickpea Curry is the perfect dish for busy weeknights. Comforting, warm, packed with flavor and just great for chilly days! It’s made dairy-free, gluten-free and vegan friendly. Plus it’s ready to eat in under an hour!


Ingredients

Scale

 1 tbsp + 1 tsp avocado oil

3 cups butternut squash, cubed

1 onion, chopped

3 garlic cloves, minced

1 can chickpeas, rinsed and draines

1 can diced tomatoes

1 can full-fat coconut milk

3 cups vegetable broth

1 1/2 tbsp curry powder


Instructions

  1. Preheat tablespoon of oil on a large pan over medium high heat. Spread cubed butternut squash in an even layer. Add a generous pinch of salt and let cook, without stirring, so that they brown for about 5 minutes. Then, stir and cook for additional few more minutes until nicely browned. Remove from the heat.
  2. Add remaining teaspoon of oil, onion and cook until softened for about 5 minutes. Add garlic and curry powder and cook for a couple more minutes, stirring frequently until aromatic.
  3. Add in butternut squash, chickpeas, tomatoes, coconut milk. and broth. Bring to a simmer, cover and cook for about 20 minutes until the squash is tender and cooked through. Serve with basmati rice.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes