Butternut squash chickpeas curry is delicious and makes you feel good for packing in so much veggies into one curry. Being healthy and nutritious, this makes a midweek meal for us. My younger son, Rohit, despises butternut squash, so I find multiple ways to include it in his meal…this curry being one amongst them. Lols…
Butternut squash chickpeas curry is made with butternut squash, chickpeas and spinach in a thick coconut gravy. This super healthy dish is a perfect accompaniment for both rotis and any rice dish.
Let’s start on with this recipe…
Ingredients
- ½ Butternut Squash, peeled and diced with seeds scooped out
- 200 gms. Spinach, chopped
- 1 400 gms. tin Chickpeas
- 1 can Tomatoes
- 4 tbsps. Coconut Milk
- 2 cloves Garlic, finely chopped
- 1 Onion, finely chopped
- A Green chilli, finely chopped
- 1 inch Ginger, peeled and finely chopped
- A handful of chopped fresh coriander
- Half a lemon
- Oil, for cooking
- 2 tsps. Coriander seeds
- 2 tsps. Cumin seeds
- Salt and Pepper
Method
- Grind the coriander seeds and cumin seeds in a pestle and mortar.
- Fry the onion until soft over a medium heat in oil.
- Add the garlic, ginger and chilli. Next add the ground seeds.
- Add the butternut squash and coat in the ingredients in the pan. Cook for a couple of minutes.
- Lastly, add the tomatoes and coconut milk, and cook for 10-15 minutes on low heat until the squash is soft.
- Drain the chickpeas and add to the sauce. Add the spinach.
- When the spinach is wilted and the chickpeas are warmed through, add the coriander and a squeeze of lemon juice. The lemon juice lifts the flavour nicely.
- Add salt and pepper to taste and serve with rice and/or flatbreads.
