Butternut Squash Curry with Chickpeas
User Reviews
5
4 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
45 mins
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Total Time
55 mins
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Servings
4 people
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Calories
408 kcal
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Course
Main Course
Butternut Squash Curry with Chickpeas
Report
Butternut Squash And Chickpea Curry is a delicious, warming, and affordable Indian dish featuring squash, chickpeas, warming spices, and creamy coconut milk.
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Ingredients
- 100 g chickpeas or 300 g canned chickpeas, dried, soaked overnight
- 2 tablespoon ghee
- 1 large onion (small diced)
- ½ teaspoon cumin seeds
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 teaspoon garam masala
- ½ teaspoon Turmeric
- ½ teaspoon brown sugar
- 1 teaspoon salt
- 1 red chili (finely chopped)
- 3 large tomato diced
- 700 g butternut squash (diced)
- 1 cup coconut milk
- 1½ cup vegetable stock
- ½ cup Coriander chopped
Instructions
- If using dried chickpeas, soak them overnight with plenty of water. Drain the chickpeas and place them in a pan with plenty of water over medium heat and bring to a boil. Lower the heat and cook for 45-50 minutes or until softened. Drain the chickpeas and set them aside.
- Place a large heavy-based pan or Dutch oven on medium heat, and add the ghee.
- Add the onions and sauté for a few minutes, until translucent.
- Once the onions are soft, add the cumin seeds, and sauté for 30 seconds.
- Add the garlic&ginger paste and quickly sauté before adding the sugar, garam masala, turmeric, and salt.
- Cook the spices until fragrant, for about a minute, and then stir in the tomatoes and red chilies.
- Add the chickpeas(canned or pre-cooked) along with the diced squash, and give them a good stir.
- Pour in the coconut milk and stock, add the chopped coriander, and stir well.
- Put a lid on, bring it to a boil and gently simmer on low heat for 45 minutes, until the butternut squash is tender and the sauce has thickened.
Equipments used:
Notes
- You can double the recipe and make this curry recipe in batches. It freezes beautifully and would keep for up to 5 months in airtight containers.
- When your curry is cooked, remove some of the butternut squash, turn them into a purée and add them back to your curry for a creamier texture.
- You can make this delicious butternut squash curry with leftover pumpkins from Halloween!
- You can store the leftover squash curry in an airtight container for up to five days refrigerated or five months in the freezer.
- It is vegetarian, gluten-free, and low in calories. You can easily turn this delicious curry into vegan by replacing the ghee with olive oil!
Nutrition Information
Show Details
Calories
408kcal
(20%)
Carbohydrates
50g
(17%)
Protein
10g
(20%)
Fat
22g
(34%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Cholesterol
19mg
(6%)
Sodium
966mg
(40%)
Potassium
1411mg
(30%)
Fiber
11g
(44%)
Sugar
14g
(28%)
Vitamin A
20190IU
(404%)
Vitamin C
78mg
(87%)
Calcium
156mg
(16%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 50g | 17% |
| Protein | 10g | 20% |
| Fat | 22g | 34% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 19mg | 6% |
| Sodium | 966mg | 40% |
| Potassium | 1411mg | 30% |
| Fiber | 11g | 44% |
| Sugar | 14g | 28% |
| Vitamin A | 20190IU | 404% |
| Vitamin C | 78mg | 87% |
| Calcium | 156mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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