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Spicy Chickpea and Butternut Squash Curry with Coconut Milk and Turmeric

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5 from 3 reviews

  • Author: Ingrid DeHart - EatWellEnjoyLife.com
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

A creamy curry that’s hearty and healthy. It’s an easy one pan comfort food meal with spiced chickpeas, butternut squash, greens and coconut milk. There is a paleo option.

Ingredients

Scale
  • 3 tablespoons coconut oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, chopped
  • 1 tablespoon ginger, finely chopped
  • Celtic sea salt
  • 1 (15 ounce) can chickpeas, rinsed and drained*
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • ¼ teaspoon black pepper
  • 3 cups butternut squash, cut into cubes
  • 3–4 baby bella or button mushrooms, sliced
  • 1 large carrot, diced (about ¾ cup)
  • 1 cup organic canned crushed tomatoes
  • 1 (13.5 ounce) can full-fat coconut milk
  • 3 cups spinach, kale or Swiss chard torn into bite size pieces
  • 1 cup cilantro garnish (optional)
  • Lime wedges for garnish

Instructions

  1. Prep all the veggies.
  2. Heat the coconut oil in a large skillet over medium heat. Add the onion, garlic and ginger. Season with salt and cook 3-5 minutes until the onion is translucent and starts to brown a little.
  3. Add chick peas and stir frequently until the chick peas begin to sizzle.
  4. Add curry powder, turmeric and black pepper. Stir to coat the chickpeas.
  5. Remove about 1 cup of chickpeas and set aside for garnish.
  6. Add butternut squash, mushrooms and carrot. Stir to coat with spices.
  7. Add the tomatoes and stir to combine.
  8. Add coconut milk. Simmer covered on low heat for 15-20 minutes, until the butternut squash is tender. Stirring regularly.
  9. Add spinach or other greens.
  10. Cook, while stirring, until the spinach is wilted.
  11. Divide among bowls and top with reserved chickpeas, cilantro and lime wedges to squeeze on top.
  12. Serve alone or with rice or cauliflower rice.

Notes

If you want the curry to be a little thinner, add more coconut milk or vegetable stock.  You may need it when reheating leftovers.

*For paleo version omit, chickpeas and add 2 cups cooked diced turkey or chicken breast along with the spinach.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Cuisine: Vegan, Gluten Free, Paleo Option

Find it online: https://eatwellenjoylife.com/spicy-chickpea-and-butternut-squash-curry-with-coconut-milk-and-turmeric/