Packed with warming spices and delicious ingredients, this curry is sure to become a family favorite.
There's nothing quite like a warm and comforting bowl of curry to satisfy your cravings on a cold winter day, and our Winter Squash and Chickpea Curry recipe is the perfect way to do just that. Packed with aromatic spices, tender chunks of winter squash, and protein-rich chickpeas, this hearty and flavorful curry is sure to become a go-to recipe for chilly nights. Plus, it's a breeze to make, so you can have a delicious and nutritious meal on the table in no time. So why not give this winter squash and chickpea curry a try and experience the ultimate in comfort food?
4 people, 50 minutes
You will need:
- 1 teaspoon olive oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 thumb-sized piece of ginger, minced
- 1 tablespoon of red curry paste
- 4 tablespoons of tomato paste
- 3 cup winter squash (acorn, butternut, pumpkin, etc), peeled and cubed
- 1 can of chickpea, drained and rinsed
- 2 cup vegetable broth
- ½ cup coconut milk
- ¼ cup smooth nut or seed butter (e.g., peanut or almond butter)
- 1 teaspoon salt
- ½ teaspoon red chili flakes
- ¼ teaspoon white pepper
- 2 lime, 1 for recipe & 1 for garnish
- 1 seed pad of kale microgreens
Step one: Saute the onions in olive oil on medium heat in a deep-sided cooking pot until softened. Add the garlic and ginger to the onions, sauteing for a further 5-10 minutes, until softened and caramelized.
Step two: Add tomato paste, red curry paste, and dry spices. Stir until well combined. Add the winter squash and broth to the mixture, saute under medium heat for 5 minutes. Turn heat down so curry simmers.
Step three: Once squash is tender (~10min) add the coconut milk, peanut butter, and garbanzo beans. Simmer for a further 5 minutes. Turn off heat and add the juice of 1 lime. Stir well.
Step four: Garnish with a squeeze of lime juice and 1 seed pad of kale microgreens before serving. Enjoy!