Ingredients
- 1 large Butternut Squash, peeled and diced
- 1 can (15 oz) Chickpeas, drained and rinsed
- 1 can (13.5 oz) Coconut Milk
- 2 cloves Garlic, minced
- 1 inch Ginger, grated
- 1 tsp Cumin
- 1 tsp Coriander
- 1 tsp Turmeric
- 1/2 tsp Chili Powder
- 2 cups Fresh Spinach
- 1 Bell Pepper, chopped (optional)
- Fresh Cilantro or Parsley for garnishing
- Olive Oil for sautéing
- Salt and Pepper to taste
Instructions
- Prep the ingredients: Peel and dice the butternut squash into bite-sized cubes. Drain and rinse the chickpeas.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and grated ginger, and sauté until fragrant, about 1-2 minutes.
- Sprinkle in the spices (cumin, coriander, turmeric, and chili powder) and stir for about a minute.
- Add the cubed butternut squash and chickpeas, stirring well to coat.
- Pour in the coconut milk and bring to a gentle simmer. Cook for 20-25 minutes or until the squash is tender.
- Stir in the fresh spinach just before serving.
- Adjust seasonings with salt and pepper, and add lime juice if desired.
- Serve warm, garnished with fresh herbs, and enjoy!
Notes
This curry pairs wonderfully with basmati rice or naan. Feel free to add more vegetables for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian