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Butternut Squash Curry

Chickpea Butternut Squash Curry is hearty, warming, and full of flavor! This yummy vegetarian curry is packed with wholesome goodies.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 servings
Calories: 412 kcal
Course: Main Course
Cuisine: Indian

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

Instructions

    Cup of Yum
  1. Peel the 1/2 of medium butternut squash and cut into dice.
  2. Drain and rinse the 14.5 ounces chickpeas and set aside.
  3. Peel the 1-2 garlic cloves and 1 thumb-sized piece of ginger.
  4. Next, finely chop the 1 small onion, ginger, 1 red chill and 3 cups packed chopped kale.
  5. In a food processor, place the onion, garlic, ginger, and chili. Process until it turns into a smooth paste.
  6. 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.
  7. 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.
  8. Reduce the heat to low and let it simmer for 30 minutes until the squash is tender and the curry is thickened.
  9. Add in the chopped kale and cook for a few minutes more, allowing it to wilt evenly.
  10. 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

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

% 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.