Butternut Squash Chickpea Curry

This butternut squash chickpea curry is baked in the oven and makes the coziest fall comfort food with hardly any effort! It’s vegetarian, protein-packed, and simply delicious.

Author : Aline Cueni

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Prep Time :10

Cook Time :40

Total Time :50

Servings : 3

Calories : 526kcal

Ingredients

Curry Sauce

1 cup (250 ml) light coconut milk
⅔ cup (150 ml) water
½ inch piece ginger
1 small clove garlic
2 tablespoons yellow Thai curry paste
2 tablespoons tomato paste
1 tablespoon peanut butter
1 tablespoon soy sauce
1 tablespoon lime juice, or lemon juice

Curry

1 x 15 oz can cooked chickpeas
2 cups (300 g) cubed butternut squash
1 ½ cups (200 g) whole cherry tomatoes

To Serve

1 cup (180 g) jasmine rice, or basmati rice
some minced cilantro

Instructions

Preheat the oven to 400°F (200°C) fan.
Blend all the curry sauce ingredients in a blender until smooth and creamy.
Cut the butternut squash into small cubes so it cooks evenly. Place it in a baking dish along with the chickpeas, cherry tomatoes, and curry sauce. Mix well to combine.
Bake for 40 minutes in the preheated oven. Stir once or twice near the end of baking, so the cherry tomatoes don’t burn.
Meanwhile, cook the rice according to package instructions.
Serve the butternut squash curry with rice and garnish with fresh cilantro if desired. → For a pretty finish, drizzle a little yogurt thinned with water over the curry.

Notes

This recipe makes about 3 generous servings. For families with 2 kids, just serve with a little extra rice.
Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a saucepan over medium heat.
Butternut Squash: Tastes best with butternut squash, but you can also use other edible varieties of winter squash/pumpkin.

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