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
- 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.
- 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.
- 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