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Dinner for 4

Chickpea Squash Curry

Butternut squash and chickpeas simmer with curry paste, coconut milk, ginger, and spinach for a creamy vegetable curry.

$2.47per serving $$
40 minstart to table
4servings

AmericanVegetarianVeganDairy-freeBudgetDinnersFallSpring

Ingredients

  • 1 lb cubed butternut squash
  • 1 small yellow onion
  • 3 cloves garlic
  • 1 tbsp coconut oil
  • 1 tbsp freshly grated or minced ginger
  • 3 tbsp red curry paste
  • 1 tbsp yellow curry powder
  • 1 tsp brown sugar (optional)
  • 2 tsp soy sauce
  • 1 can (15 oz) unsweetened coconut milk
  • 3/4 cup vegetable broth or stock
  • 1 can (15 oz) chickpeas drained and rinsed
  • 2 tsp corn starch optional
  • salt and pepper to taste (optional)
  • ground cayenne pepper (optional)
  • 3 cups fresh baby spinach
  • 1/4 cup chopped roasted peanuts (optional)
  • 3 tbsp fresh chopped cilantro
  • basmati rice and/or naan bread (optional)

Steps

  1. Heat the coconut oil in a large pot over medium heat, then cook the chopped onion for 4 minutes.
  2. Add the garlic, ginger, curry paste, curry powder, and cayenne if using, and cook for 1 minute.
  3. Stir in the squash, coconut milk, broth, soy sauce, brown sugar if using, salt, and pepper.
  4. Cover and simmer over medium-low heat for 18 minutes, until the squash is tender.
  5. Stir in the chickpeas and spinach, then cook uncovered for 4 minutes until the spinach wilts.

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