Butternut Squash Chickpea Curry (One Pot)
User Reviews
5.0
21 reviews
Excellent
Butternut Squash Chickpea Curry (One Pot)
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This under-30-minute cozy butternut squash chickpea curry is rich, creamy, and comforting! It's Thai-inspired, made in one pot, and perfectly spiced. A healthy and cozy weeknight dinner or meal prep!
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Ingredients
- 1 - 2 tablespoon extra virgin olive oil or coconut oil
- 1 large shallot diced
- 1 small yellow onion diced
- 3 cups cubed butternut squash ~1 squash peeled, seeded, and cubed
- 2 - 3 teaspoon freshly grated ginger
- 2 tablespoon red curry paste
- 1 tablespoon yellow curry powder
- ½ - 1 teaspoon salt more to taste
- ½ teaspoon black pepper
- 15-ounce can unsalted chickpeas
- 15-ounce can coconut milk full-fat or light
- ⅔ cup low-sodium vegetable broth
- 2 tablespoon fresh lime juice
- 4 cups fresh baby spinach
- Serving Suggestions: jasmine, basmati, or brown rice, crushed peanuts or cashews, fresh cilantro, and lime wedges.
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Instructions
- In a large dutch oven or pot, heat oil over medium. When ready, add diced shallots and onion. Cook for 3 to 4 minutes or until the onions have softened and are slightly translucent.
- Add in diced butternut squash, ginger, red curry paste, curry powder, and salt. Gently stir to coat the squash in spices. Cook for another 3 minutes.
- Add chickpeas, coconut milk, vegetable broth, and lime juice. Then, bring the mixture to a boil, reduce the heat, cover with a lid, and simmer for 15 to 20 minutes, until the squash is fork tender and the curry has thickened up.
- Turn the heat off and mix in the spinach until wilted. Carefully taste the curry and adjust the salt or seasonings to your preference.
- Serve with jasmine, basmati, or brown rice if desired, and garnish with fresh cilantro and lime wedges. Enjoy!
Notes
- Onion: You can substitute with white onion, sweet onion, or red onion.
- Fresh Ginger: You can substitute it with 1 teaspoon of ginger powder.
- Add Chicken: I have added cut-up grilled chicken before or shredded rotisserie chicken. I love using this chicken recipe. Simple added cooked chicken pieces in with the chickpeas.
- Storing: Store leftovers in airtight containers in the refrigerator for up to 4 days.
- Reheating: You can reheat this curry on the stovetop or in the microwave. Let it simmer on low on the stove for 5 – 8 minutes or heat in the microwave for 60 – 90 seconds until warm. I recommend placing a damp paper towel on top of the soup if you heat it in the microwave.
- Freezing: You can easily freeze butternut squash curry. Simple portion the curry into freezer-safe bags and freeze for up to 1 month. When you are ready to enjoy it, reheat it on the stove or in the microwave.
Nutrition Information
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Calories
379kcal
(19%)
Carbohydrates
48g
(16%)
Protein
12g
(24%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
457mg
(19%)
Potassium
932mg
(27%)
Fiber
12g
(48%)
Sugar
5g
(10%)
Vitamin A
15205IU
(304%)
Vitamin C
37mg
(41%)
Calcium
159mg
(16%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 48g | 16% |
| Protein | 12g | 24% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 457mg | 19% |
| Potassium | 932mg | 20% |
| Fiber | 12g | 48% |
| Sugar | 5g | 10% |
| Vitamin A | 15205IU | 304% |
| Vitamin C | 37mg | 41% |
| Calcium | 159mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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