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Butternut Squash Chickpea Curry with Garam Masala Recipe

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This Butternut Squash Chickpea Curry with Garam Masala is a warm and hearty dish that combines sweet squash with savory chickpeas and aromatic spices. Perfect for any day or special occasions, it’s easy to prepare and packed with flavor.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and diced into 1-inch cubes
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch ginger, grated or minced
  • 1 can (14 oz) coconut milk
  • 1 can (14 oz) diced tomatoes (preferably fire-roasted)
  • 2 tablespoons olive oil or coconut oil
  • 2 tablespoons garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon chili powder (optional, adjust to taste)
  • Salt and black pepper to taste
  • 2 cups spinach (fresh or frozen)
  • Fresh cilantro, chopped (for garnish)
  • Juice of 1 lime (optional)
  • Cooked rice or naan bread (for serving)

Instructions

  1. Begin by peeling the butternut squash, removing the seeds, and cutting it into 1-inch cubes. This should take about 10 minutes.
  2. Heat 2 tablespoons of olive oil or coconut oil in a large pot over medium heat. Wait about 2 minutes until the oil is hot.
  3. Add the finely chopped onion and sauté for 5-7 minutes until soft and slightly golden. This gives the curry a nice flavor base.
  4. Add the minced garlic and grated ginger and sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic.
  5. Sprinkle the garam masala, cumin, turmeric, and optional chili powder over the onion mixture. Stir well and let it roast for 1-2 minutes to release the flavors.
  6. Add the diced butternut squash and stir thoroughly with the spices and onions. Let everything sauté for about 5 minutes to lightly brown the squash.
  7. Pour the coconut milk and diced tomatoes into the pot. Stir well and bring the mixture to a boil. Then reduce the heat and let the curry simmer for 15-20 minutes until the squash is tender.
  8. Add the chickpeas and spinach and stir well. Let the curry simmer for another 5 minutes until the spinach wilts.
  9. Season the curry with salt, pepper, and lime juice if desired. Let it come to a brief boil again before removing it from the heat.
  10. Serve the curry hot with cooked rice or naan bread and garnish with freshly chopped cilantro.

Nutrition

Keywords: Be careful not to overcook the squash, as it can become mushy. Use fresh ginger and garlic for the best aroma. Adjust the spices according to your taste preference.

Find it online: https://mombanana.com/butternut-squash-kichererbsen-curry-mit-garam-masala-rezept/