There is something about Indian food that is just pure comfort. The warm spices blend with the creamy coconut milk and it just feels right.
This recipe adds anti-inflammatory turmeric and protein rich spinach to make it a beautiful and colorful super-meal.
It’s fast enough to make for a weeknight meal or a crowd pleaser for an extensive list of food sensitive guests. Serve it with a pot of rice or some naan. Make enough for leftovers because it’s even better the next day.
Speaking of classic Indian dishes, try our recipe for Saag Paneer. Make them both and throw a party.
Chickpea Butternut Squash Curry
- 5.0 stars
- 1 tbsp. coconut oil
- 2 onions
- 4 cloves garlic
- 1 bunch cilantro
- 1 butternut squash
- 2 c cooked chickpeas
- 4 tbsp. curry paste
- 1 can coconut milk
- 2 c filtered water
- 1 tbsp. coarse sea salt, plus more to taste
- 4 oz spinach
- Chop the onions and cloves of garlic, and set aside. Mince cilantro. Heat the oil in a large deep pan, and cook the chopped onions and garlic over low heat for 10 minutes until soft.
- Meanwhile dice your butternut squash to match the size of chickpeas. When the onions are tender add the curry paste and cook for a minute or so stirring the whole time, then add your squash, chickpeas, coconut milk, water and sea salt, bring it to a boil, then turn the heat down to a low-medium and simmer it covered for 35-40 minutes. Stir it occasionally to prevent from burning and add a few splashes of water if it gets too dry.
- Test the butternut squash, it should be fork tender by this point but not falling apart. Your curry should be thick so if it’s too runny, uncover and let the liquid cook down for a few more minutes. When you like the consistency of the curry, taste and add more salt if desired.
- Right before serving, stir in spinach and cilantro and allow to wilt.