Best 2 Chickpea And Butternut Squash Curry Recipes
Experience a delightful culinary journey with our tantalizing chickpea and butternut squash curry. This delectable dish, rooted in aromatic Indian cuisine, offers a symphony of flavors and textures that will captivate your taste buds. Dive into a creamy coconut milk broth infused with a harmonious blend of spices, featuring plump chickpeas and tender butternut squash. Accompaniments include a zesty lemon and garlic sautéed kale, fluffy basmati rice, and crispy roasted papadums. Prepare to embark on a flavorful adventure with our chickpea and butternut squash curry, a perfect balance of warmth, richness, and freshness.
**Additional Recipes Included:**
1. **Coconut Milk Basmati Rice:** Enhance your culinary experience with this aromatic rice dish, cooked to perfection in a fragrant coconut milk broth.
2. **Lemon and Garlic Sautéed Kale:** Discover a burst of freshness with this vibrant kale sautéed in a tantalizing combination of lemon, garlic, and a hint of chili flakes.
3. **Crispy Roasted Papadums:** Enjoy the delightful crunch of these crispy papadums, a perfect accompaniment to the flavorful curry.
VEGAN BUTTERNUT SQUASH AND CHICKPEA CURRY
This is a delicious vegetable curry with chickpeas and butternut squash, but you can use any other pumpkin as well. If you're not vegan, yogurt tastes great with it, or you can use soy yogurt instead of course. I like to use dried chickpeas and cook them myself instead of canned, but you can of course use canned chickpeas as well.
Provided by MisterHealthy
Categories Main Dish Recipes Curries Vegetarian
Time 9h20m
Yield 4
Number Of Ingredients 14
Steps:
- Place chickpeas in a large bowl and cover with cold water. Let soak, 8 hours to overnight.
- Drain and rinse chickpeas under running cold water. Place in a large pot, cover with several inches of water, and bring to a boil. Reduce heat and simmer until chickpeas are soft, 60 to 75 minutes. Drain.
- When chickpeas are halfway done, heat oil in a large pot and cook onions until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add cardamom pods, chile peppers, coriander seeds, turmeric, and mustard seeds and toast for 1 minute. Mix in tomato paste.
- Stir butternut squash and carrots into the pot. Add enough water to cover vegetables halfway. Simmer over low heat, partially covered, until all the vegetables are soft, 25 to 35 minutes. Add more water if curry gets too dry.
- Mix in cooked chickpeas shortly before serving and heat until warm. Serve sprinkled with cilantro.
Nutrition Facts : Calories 459.6 calories, Carbohydrate 84.3 g, Fat 10.8 g, Fiber 18.7 g, Protein 15.2 g, SaturatedFat 1.6 g, Sodium 69.4 mg, Sugar 18.3 g
BUTTERNUT SQUASH AND CHICKPEA CURRY
"INDIAN CUSINE is traditionally vegetarian, and you don't miss the meat because the spices are so rich" notes Chef Meeru Dhalwala. MY NOTES: Cook time does not include time for precooking chickpeas (I used canned) or cooking basmati rice. Although this recipe calls for 1 teaspoon cayenne, I found it to be moderately spicy, adjust to your liking. The brown sugar, butternut squash and yogurt tempers the heat. The brown sugar does not make this overly sweet, IMO. I searched high & low for the equivalent of whole cloves vs. ground and found several different answers. I am suggesting 1/2 teaspoon adding a dash or two more to taste. Serves 4 as the main entree or makes a great side dish.
Provided by Chicagoland Chef du
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Start cooking your basmati rice.
- Move oven rack to middle position and preheat oven to 425 degrees.
- Set a medium pot over medium-low heat. Add butter and cook until melted and foam subsides, about 2 minutes. Careful not to burn, (it is ok if the butter browns a bit while cooking. My butter browned and it still tasted great).
- Stir in turmeric, cumin, cloves, salt, cayenne and sugar and cook until aromatic, about 1 minute.
- Stir in tomato purée/ sauce and squash until well combined.
- Transfer to a large casserole dish, (cover, although not specified, I covered to retain moisture) and bake on middle rack of oven until squash is browned and easily pierced with a sharp knife, about 20 minutes.
- Remove casserole from oven. Stir in chickpeas until well combined.
- Return to oven and roast, uncovered, until chickpeas are heated through, about 5 -10 minutes. Season with salt to taste.
- Remove the whole cloves if using.
- Although this recipe does does not call for broth, if you would like more sauce, add vegetable or chicken broth to thin.
- Serve over basmati rice. Garnish with scallions and a dollop of yogurt.
Nutrition Facts : Calories 512, Fat 15.4, SaturatedFat 7.9, Cholesterol 30.5, Sodium 1260, Carbohydrate 88.9, Fiber 15.6, Sugar 20.4, Protein 12.7
Tips:
- Choose the right chickpeas. Dried chickpeas are more flavorful than canned chickpeas, but they require more preparation time. If you're short on time, canned chickpeas are a good option.
- Roast the butternut squash before adding it to the curry. This will help to caramelize the squash and bring out its sweetness.
- Use a variety of spices to create a flavorful curry. Cumin, coriander, turmeric, and garam masala are all good choices.
- Add a dollop of yogurt or sour cream to the finished curry for a creamy and tangy flavor.
- Serve the curry with rice or naan bread.
Conclusion:
This chickpea and butternut squash curry is a delicious and hearty dish that is perfect for a weeknight meal. It is also a great way to use up leftover chickpeas and butternut squash. The curry is easy to make and can be tailored to your own taste preferences. So, next time you're looking for something new to try, give this chickpea and butternut squash curry a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
