Butternut Squash & Chickpea Curry

This simple & healthy lunch is full of fibre and easily comes together in less than an hour. It’s perfect for meal-prep!

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Butternut Squash & Chickpea Curry

Yield 4

Author Kirsten Deneka

Prep time

5 Min

Cook time

30 Min

Total time

35 Min

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Ingredients

Curry:

• 1/2 butternut squash (cubed)
• 1 carrot
• 1 onion
• 3 cloves of garlic
• 2 tsp fresh ginger
• 1 1/2 tbsp curry powder
• 1/2 tsp salt (+ more to taste)
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1 tsp cumin
• 1/4 tsp tumeric
• 1/2 tsp onion powder
• 2 tbsp coconut oil (or olive oil)
• 1 red chili
• 1 can of chickpeas
• 1 1/2 cups vegetable broth (or bone broth)
• Handful of spinach
• 1/2 cup heavy cream (or coconut milk)
• Pepper to taste
• Squeeze of lemon
• Cilantro (for topping)
• Toasted bread to serve

Instructions

To assemble:

1. Dice the butternut squash, carrot and onion and slice the chili. Heat a large pot to medium heat and add coconut oil. Add in the squash, carrot and onion and sauté for 7-10 minutes.
2. Add in grated garlic, ginger, chili and spices. Stir to combine and cook for 1 minute.
3. Add vegetabe broth and boil on medium high heat for 15-20 minutes or until the squash is softened. Blitz with a hand blender or add 3/4 of the mixture into a blender.
4. Add in chickpeas, spinach and cream and stir to wilt the spinach. Season with aditional salt & pepper and simmer for another 5 minutes on medium low. Add lemon and serve! Enjoy with toasted bread and top with chopped cilantro & chili :)

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Spicy, Curry

Lunch, Dinner

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