Name: Butternut Squash and Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1 lb (450 g) butternut squash, cut into 1-inch cubes; 1 tablespoon vegetable oil; 1/4 teaspoon salt and freshly ground black pepper; 1 tablespoon coconut oil; 1 medium red onion, finely diced; 2 large garlic cloves, finely chopped; 1 tablespoon fresh ginger, finely chopped; 1/2 tablespoon ground cumin; 1/2 tablespoon mild chili powder; 1/2 tablespoon garam masala; 1/2 tablespoon ground coriander; 1 can (14 oz/400 ml) crushed tomatoes; 1 cup (250 ml) vegetable stock; 1 can (14 oz/400 ml) coconut milk; 1 can (14 oz/400 g) chickpeas, drained and rinsed; 2 cups (100 g) baby spinach; A handful fresh cilantro (coriander); Salt and freshly ground black pepper to taste

Description

A vibrant and comforting curry made with butternut squash, chickpeas, and coconut milk, perfect for a nutritious family meal.

Ingredients

Scale

1 lb (450 g) butternut squash, cut into 1-inch cubes
1 tablespoon vegetable oil
1/4 teaspoon salt and freshly ground black pepper
1 tablespoon coconut oil
1 medium red onion, finely diced
2 large garlic cloves, finely chopped
1 tablespoon fresh ginger, finely chopped
1/2 tablespoon ground cumin
1/2 tablespoon mild chili powder
1/2 tablespoon garam masala
1/2 tablespoon ground coriander
1 can (14 oz/400 ml) crushed tomatoes
1 cup (250 ml) vegetable stock
1 can (14 oz/400 ml) coconut milk
1 can (14 oz/400 g) chickpeas, drained and rinsed
2 cups (100 g) baby spinach
A handful fresh cilantro (coriander)
Salt and freshly ground black pepper to taste

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Instructions

In a large bowl, toss the butternut squash cubes with vegetable oil, salt, and pepper.
Preheat air fryer to 400°F (200°C) and cook squash for 16-18 minutes, or roast in the oven for 15-20 minutes until tender.
In a large pan, heat coconut oil over medium heat. Add diced onion and cook for 2-3 minutes until softened.
Add garlic and ginger, sauté for another minute.
Stir in spices and cook for an additional minute.
Pour in crushed tomatoes, vegetable stock, and coconut milk, stirring to combine and bring to a simmer.
Add drained chickpeas and cover to simmer for 10 minutes.
Add roasted butternut squash and baby spinach, stir and let cook for 1-2 minutes until spinach wilts.
Stir in fresh cilantro, season with salt and pepper, and serve hot.

Notes

For extra flavor, add lime juice before serving. Leftovers can be enhanced with more vegetables.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 15g
Cholesterol: 0mg