Butternut Squash Chickpea Curry with Quinoa

Try this delicious recipe utilizing fall flavors and locally-grown, in-season squash, healthy chickpeas and warming curry flavors in a crave-worthy, easy dinner.


2 Tbsp olive oil

1 medium onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

1 Tbsp curry powder

Salt and freshly ground pepper

2 cups vegetable broth

1 15 oz can diced tomatoes

3 cups cubed butternut squash

1 15 oz can chickpeas, drained and rinsed

Juice of 1 lime

1 package frozen peas

3 cups cooked quinoa, for serving



In a Dutch oven or large pot, heat oil over medium heat. Add onion, bell pepper and garlic and sauté 5 minutes. Add curry powder, salt and pepper, cook for 2 minutes more. Add broth, tomatoes, squash and chickpeas and stir to combine. Bring to a simmer and cook for 15 minutes until squash is tender. Stir in lime juice, peas and kale and heat through. Season with additional salt and pepper to taste then serve in bowls over quinoa.