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A steaming bowl of yellow butternut squash and chickpea curry topped with fresh cilantro
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Butternut Squash Chickpea Curry (One Pot)

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 4 servings
Calories: 385kcal

Ingredients

  • 2 tablespoons coconut oil
  • 1 large yellow onion, diced
  • 3 cloves garlic , minced
  • 1 tablespoon fresh ginger, grated
  • 1 medium butternut squash, peeled and cubed into 1-inch pieces
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons yellow curry powder
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 can (14 oz) full-fat coconut milk
  • 1 cup vegetable broth
  • 2 cups fresh baby spinach
  • 1 tablespoon lime juice
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

  • Heat coconut oil in a large heavy-bottomed pot or Dutch oven over medium heat.
  • Add the diced onion and sauté for 5 to 7 minutes until translucent and soft.
  • Stir in the garlic and ginger, cooking for 60 seconds until fragrant.
  • Add the butternut squash cubes, curry powder, turmeric, cumin, and cayenne pepper. Stir well to coat the squash in the spices and oil.
  • Pour in the coconut milk and vegetable broth. Increase heat to medium-high to bring the liquid to a gentle boil.
  • Reduce heat to low, cover the pot, and simmer for 15 to 20 minutes, or until the butternut squash is fork-tender.
  • Stir in the chickpeas and simmer uncovered for an additional 5 minutes to thicken the sauce.
  • Remove the pot from the heat and fold in the baby spinach until just wilted.
  • Stir in the lime juice, salt, and black pepper. Adjust seasoning to taste.
  • Garnish with fresh cilantro and serve over basmati rice or with naan.