Butternut Squash Curry
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
412 kcal
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Course
Main Course
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Cuisine
Indian
Butternut Squash Curry
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Chickpea Butternut Squash Curry is hearty, warming, and full of flavor! This yummy vegetarian curry is packed with wholesome goodies.
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Ingredients
- 1 small onion chopped
- 1-2 garlic cloves peeled
- 1 thumb-sized piece of ginger peeled and chopped
- 1 red chill seeded and diced
- 1 tablespoon avocado or olive oil
- 1/2 teaspoon Turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 of medium butternut squash peeled and diced (about
- 14.5 ounces chickpeas one can, rinsed and drained
- 14 ounces full- fat coconut milk one can
- 1 cup vegetable stock
- 3 cups packed chopped kale
- 1 lime plus wedges to serve
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Instructions
- Peel the 1/2 of medium butternut squash and cut into dice.
- Drain and rinse the 14.5 ounces chickpeas and set aside.
- Peel the 1-2 garlic cloves and 1 thumb-sized piece of ginger.
- Next, finely chop the 1 small onion, ginger, 1 red chill and 3 cups packed chopped kale.
- In a food processor, place the onion, garlic, ginger, and chili. Process until it turns into a smooth paste.
- Heat the 1 tablespoon avocado or olive oil in a pot over medium-high heat. Add the onion-garlic paste and cook stirring constantly for about 1 minute.
- Add in the 1/2 teaspoon turmeric, 1 teaspoon ground coriander, 1 teaspoon ground cumin, and 1 teaspoon garam masala, and cook for 1 minute more. Now, stir in the butternut squash, chickpeas, 14 ounces full- fat coconut milk, and 1 cup vegetable stock.
- Reduce the heat to low and let it simmer for 30 minutes until the squash is tender and the curry is thickened.
- Add in the chopped kale and cook for a few minutes more, allowing it to wilt evenly.
- Turn off the heat and add 1 lime (juiced), stir well, and serve warm with lime wedges.
Notes
- Make sure to use a big enough pot!
- This recipe can easily be doubled.
- Be sure to rinse and drain the chickpeas before adding them to the curry.
- Peel your squash before dicing.
- Make sure you dice the squash into roughly similar-sized cubes so they cook evenly.
- Fresh onions and garlic are best for the fullest flavor.
- Don't overcook the curry paste. You only need a minute to cook the homemade curry paste before adding the other ingredients; otherwise, you can burn the spices, and they'll be too bitter.
- For a pop of sweetness, add in some golden raisins.
- You can omit the chili for a milder curry or add in some more for a spicier kick!
- Give the curry a spritz of fresh lime juice before serving.
- Garnish with some fresh coriander for a pop of color.
Nutrition Information
Show Details
Serving
1bowl
Calories
412kcal
(21%)
Carbohydrates
39g
(13%)
Protein
11g
(22%)
Fat
28g
(43%)
Saturated Fat
20g
(100%)
Sodium
560mg
(23%)
Potassium
1031mg
(29%)
Fiber
8g
(32%)
Sugar
4g
(8%)
Vitamin A
15233IU
(305%)
Vitamin C
104mg
(116%)
Calcium
192mg
(19%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 412kcal | 21% |
| Carbohydrates | 39g | 13% |
| Protein | 11g | 22% |
| Fat | 28g | 43% |
| Saturated Fat | 20g | 100% |
| Sodium | 560mg | 23% |
| Potassium | 1031mg | 22% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 15233IU | 305% |
| Vitamin C | 104mg | 116% |
| Calcium | 192mg | 19% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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