Description
A warm, vegan delight featuring butternut squash, chickpeas, and a blend of spices, perfect for a comforting meal.
Ingredients
Scale
- 2 tbsp coconut oil (or vegetable oil)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry paste (red, yellow, or mild depending on your spice preference) OR 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp chili flakes (optional, for heat)
- 1 medium butternut squash, peeled & cubed (about 4 cups)
- 1 can (14 oz / 400 ml) coconut milk
- 1 cup vegetable broth (or water)
- 1 can (15 oz / 425 g) chickpeas or black beans, drained & rinsed
- 2 cups baby spinach (or kale)
- Salt & black pepper, to taste
- Juice of 1 lime
Instructions
- Heat coconut oil in a large skillet or pot over medium heat.
- Add onion and cook 5 minutes until softened.
- Stir in garlic, ginger, and curry paste (or spices). Cook for 1–2 minutes until fragrant.
- Add cubed butternut squash and stir to coat in spices.
- Pour in coconut milk and broth. Bring to a gentle boil.
- Reduce heat and simmer 20–25 minutes, until squash is tender.
- Stir in chickpeas/black beans and cook 5 minutes.
- Add spinach and cook until wilted.
- Season with salt, pepper, and lime juice.
- Spoon curry over rice or serve with naan. Garnish with cilantro and extra lime wedges.
Notes
- This dish is naturally vegan, gluten-free, and full of warming spices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg