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Butternut Squash and Chickpea Coconut Curry

Inspired by Indian flavors, this creamy coconut curry features roasted butternut squash and hearty chickpeas.
5 from 2 votes
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Author: Sarah Sullivan

Ingredients

  • 1 tablespoon vegetable oil
  • 1 small onion diced
  • 2-3 cloves garlic minced
  • 1-2 jalapeño or serrano peppers diced (remove ribs and seeds if you want to make it less spicy)
  • 2 teaspoons minced ginger
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon kashmiri chili powder
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon cinnamon
  • 1 (15 oz) can chickpeas drained and rinsed
  • 1 (15 oz) can coconut milk preferably full-fat
  • 4 cups peeled and cubed butternut squash from about 1 small butternut squash
  • 2 cups chopped spinach
  • salt to taste

To Garnish (optional)

  • fresh cilantro
  • fresh lime or lemon
  • chopped peanuts

Instructions

Roast the squash (optional but recommended)

  • I love to roast the squash first. It concentrates its flavor, brings out its natural sweetness, and cooks off extra moisture. The caramelization will also add extra depth to the curry.
    If you're in a hurry you can skip this step and simply add the cubed squash directly into the curry and simmer till tender.
  • To roast the squash, preheat oven to 400°F. (Alternatively, you can use an air fryer.)
  • In a mixing bowl, drizzle cubed butternut squash with olive oil. Sprinkle on salt and toss to coat.
  • Transfer to a baking sheet and bake in preheated oven 35-40 minutes, or until golden brown around the edges. (Or air fry at 350°F for about 20-25 minutes, shaking the basket a few times throughout to ensure even cooking.)

Make the soup

  • In a large skillet over medium heat, heat oil until it shimmers.
  • Add in onion along with a pinch of salt to draw out moisture. Sauté for 5-8 minutes, until you begin to see some light caramelization.
  • Add in garlic, ginger, and green peppers and continue to sauté for another 1-2 minutes, until very fragrant.
  • Add in all the spices (cumin, coriander, chili powder, turmeric, and cinnamon) and stir to coat. If the mixture is sticking quite a bit to the pan, add a splash of water and gently scrape with your wooden spoon to get it to release. Cook this mixture for another 1-2 minutes, stirring often, to remove the raw flavor of the spices.
  • Add in the rinsed chickpeas and the coconut milk and stir to combine everything. (If you did not roast the butternut squash, add it in now. If you roasted it, we will add it at a later point.)
  • Bring the mixture up to a boil and then reduce heat to low or medium-low to establish a simmer. Simmer for 12-15 minutes, stirring occasionally. (If you added in the uncooked squash in the last step, simmer until the squash is tender.)
  • Add in the roasted squash and the spinach. Simmer for about 5 minutes, until squash is heated through and spinach is wilted.
  • Give it a taste and adjust salt to preference.
  • I love to serve this with steamed basmati rice. Garnish with a squeeze of fresh lime juice and fresh cilantro. A handful of chopped peanuts is a nice touch as well.

Notes

Kashmiri chili powder: Can be found at an Indian market or online. It comes in different spice levels and has a beautiful vibrant red color. If you can't find this, you can substitute in paprika. (I don't recommend subbing in regular chili powder, as this usually contains other spices.)
Curry powder: To simplify the recipe, feel free to substitute in your favorite store-bought curry powder. I usually add about 2 tablespoons curry powder when I'm in a hurry and don't want to mess around with many spices. Thai red curry paste can be substituted in as well, for a distinct (but still delicious) flavor profile. Curry paste tends to be quite salty and spicy, so I recommend adding a little at a time. Start with just 1 tablespoon.
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