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Butternut Squash and Chickpea Curry
Recipe:
INGREDIENTS
For the roasted Butternut Squash
1 medium-sized butternut squash
1 tablespoon olive oil or aquafaba
1 teaspoon medium curry powder
½ teaspoon salt
fresh cracked pepper
For the Curry
1 vidalia or yellow onion
4 cloves garlic
1 tablespoon fresh ginger, minced (about a thumb-sized piece of fresh ginger)
2 teaspoons medium curry powder
2 teaspoons cumin
2 teaspoons coriander
1 ½ teaspoons turmeric
1 ½ teaspoons garam masala
1 ½ teaspoons salt
15 oz can of chickpeas
15 oz can of unseasoned, diced tomatoes
1 cup vegetable broth
15 oz can of reduced-fat coconut milk
1 tablespoon lemon juice
Garnish
fresh cilantro
INSTRUCTIONS
Roast the Butternut Squash
Preheat the oven to 425F or 220C.
Peel and cube the butternut squash. Place the cubed butternut squash in a small mixing bowl and drizzle with olive oil or aquafaba, salt, curry powder, and fresh cracked pepper. Spread the butternut squash evenly on a lined baking sheet.
Roast the butternut squash for about 40 minutes, or until fork-tender and lightly browned.
Make the Curry
While the squash is roasting, do the rest of the prep work. This includes peeling and chopping the onion, grating the garlic and ginger, and draining and rinsing the chickpeas.
Heat a skillet over medium heat. Add the onions and sautee for 3 to 5 minutes, or until they start to turn translucent and smell aromatic. Add the garlic and ginger. Sautee for another minute.
Add the rest of the curry spices to the skillet and toast for 1 to 2 minutes.
Next, add the drained and rinsed chickpeas and sautee for 1 to 2 minutes. Then add the crushed tomatoes and broth. Cook for about another minute, until combined.
Now add the coconut milk and lemon juice. Stir to combine. Turn the heat down to low and simmer for 3 to 5 minutes.
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