Butternut Squash Chickpea Curry
This plant-based chickpea curry is full of flavor, with creamy butternut squash and plenty of spice. Adjust the chili powder per your heat preference, and add a dollop of yogurt for some tanginess, too!
Ingredients
- 1 lb. butternut squash, cubed
- 2 whole dried red chilies, optional
- 1 teaspoon cumin seeds
- 1 teaspoon salt, to taste
- 1 teaspoon Kashmiri red chili powder (more color, less heat)
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 can chickpeas, drained
- 1 teaspoon garam masala
- 1 Tablespoon fresh lemon juice
- 2 Tablespoons avocado oil or any neutral oil
- Dairy-free yogurt, if desired
- Green onion, sliced
- Cooked rice, for serving
Instructions
Heat the oil in a Dutch oven or large skillet with a lid. When the oil is hot, add the whole red chilies and cumin seeds. Once the cumin seeds crackle, let them do so for about 10 to 20 seconds, then add the cubed butternut squash and stir well.
Add the salt, turmeric powder, chili powder, and coriander powder and sauté for 1 minute. Add the chickpeas. Cover and cook for 3 to 4 minutes on low. Check occasionally to make sure nothing is sticking to the bottom — if it is, lower the heat and add a little bit of water.
Continue to cook until the squash is soft and cooked through, about 7 to 8 minutes, then mash it gently with the back of a spatula. Add the lemon juice and garam masala. Stir well, remove from heat, cover, and set aside for 5 minutes so the garam masala can infuse its flavor throughout the curry. Top with a dollop of dairy-free yogurt, sprinkle with sliced green onion, and serve with warm rice.
Recipe by Lakewinds Food Co-op at https://www.lakewinds.coop/recipes/all/butternut-squash-chickpea-curry/