Butternut Squash and Chickpea Curry

A red lentil curry with chickpeas, coconut milk, spinach and roasted butternut squash

Course Main Course

Cuisine Indian

Keyword butternut squash and chickpea curry, gluten-free squash curry, squash curry, squash curry with coconut milk, vegan squash curry

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 328kcal

Cook your choice of rice or grain according to the package directions, or make my basmati rice to serve over the curry.

Preheat your oven to 400° F. Peel a butternut squash and cut it into small, bite-sized cubes. Place them on a baking sheet, then drizzle them with 2 tablespoons of olive oil and sprinkle with salt. Bake the squash for 25-30 minutes until golden brown. (The smaller the cubes, the faster they will cook.)⅕

In a large skillet or pot, heat 2 tablespoons of oil over medium-low heat, then add the chopped onions and sauté for 5 minutes, stirring frequently. Sprinkle with 1 teaspoon of salt.
Add the minced garlic, ginger, turmeric, curry powder, cumin, and red pepper flakes, then warm the spices in the oil with the onions for 1 more minute, until fragrant.
Now add the red lentils, canned tomatoes and their juices, drained chickpeas, vegetable broth, and water to the pan. Stir well and turn the heat to high until it reaches a slow boil, then reduce the heat, cover, and simmer for 10 minutes.
Add a can of full-fat coconut milk (or coconut cream) to the lentil and chickpea mixture, then stir well and simmer for 5 more minutes
Add the baby spinach and stir until it has wilted. Then, garnish with fresh cilantro or parsley, if desired. Add a dash or two of cayenne pepper to achieve the desired level of spice.
Add the roasted butternut squash to the pot with the curry and stir until well combined.
Serve hot over rice or any grain, or serve it with Naan or flatbread for dipping. Add a squeeze of lime juice or some cilantro for more flavor if desired.

Be sure to saute the onions, garlic, ginger, and other spices in some oil over low heat before adding the rest of the ingredients to bring out the flavors.
Add the coconut milk towards the end of cooking: you will have a creamier sauce if you don't boil the coconut milk.
You can use kale instead of spinach if you would like. To do this, chop the kale into small pieces and add it to the dish after the lentils have simmered for about 5 minutes. (Kale needs to cook much longer than spinach.)