Plant-Based Butternut Squash Curry with Chickpeas
A cozy, creamy vegan curry made with butternut squash, chickpeas, coconut milk, and warming spices. Perfect for fall or meal prep.
Equipment
- Large pot or Dutch oven
- - Immersion blender (or countertop blender)
- Wooden spoon or spatula
Ingredients
- - 2 tbsp coconut oil
- - 1 yellow onion diced
- - 4 garlic cloves minced
- - 1 tbsp ginger grated
- - 1 tbsp red curry paste
- - 1 tsp turmeric
- - 1 tsp cumin
- - ½ tsp cinnamon
- - ½ tsp salt
- - 1 small butternut squash cubed
- - 1 can chickpeas drained
- - 1 can full-fat coconut milk
- - 1 cup vegetable broth
- - 2 cups baby spinach
- - Juice of ½ lime
- - Fresh cilantro or basil for garnish
Instructions
- Sauté onion, garlic, ginger, and spices in coconut oil.
- Stir in squash and chickpeas.
- Add coconut milk and broth. Simmer 20–25 mins.
- Add spinach and lime juice.
- Serve hot with rice or naan. Garnish with fresh herbs.
Notes
- Roast squash separately for extra flavor
- Sub sweet potatoes if needed
- Store up to 5 days or freeze 3 months
- Sub sweet potatoes if needed
- Store up to 5 days or freeze 3 months