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
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Samuel thiongo
[email protected]I made this curry for dinner last night and it was a huge hit! My husband and I both loved it. The butternut squash was so tender and flavorful, and the chickpeas added a nice protein boost. The curry sauce was also very flavorful and creamy. I will
RSK Shianti
[email protected]This curry was so delicious and easy to make! I loved the combination of butternut squash and chickpeas, and the curry sauce was perfect. I will definitely be making this again.
Ben Huizingh
[email protected]I'm not a huge fan of curry, but I really enjoyed this recipe. The butternut squash and chickpeas were a great combination, and the curry sauce was flavorful without being too spicy. I would definitely make this again.
shamiq dela
[email protected]This curry was amazing! The butternut squash was perfectly roasted and the chickpeas were cooked to perfection. The curry sauce was flavorful and creamy. I will definitely be making this again.
breez styx
[email protected]I've made this curry several times now and it's always a hit. It's so easy to make and it's always delicious. I love the combination of butternut squash and chickpeas, and the curry sauce is so flavorful. I highly recommend this recipe!
SOBUJ HASAN
[email protected]This curry was absolutely delicious! The butternut squash and chickpeas were cooked perfectly, and the curry sauce was flavorful and creamy. I would definitely recommend this recipe to anyone looking for a healthy and satisfying meal.
William Towery
[email protected]I made this curry for dinner last night and it was a huge hit! My husband and I both loved it. The butternut squash was so tender and flavorful, and the chickpeas added a nice protein boost. The curry sauce was also very flavorful and creamy. I will
Kobir Islam
[email protected]This curry was so delicious and easy to make! I loved the combination of butternut squash and chickpeas, and the curry sauce was perfect. I will definitely be making this again.
malak hesham
[email protected]I'm not a huge fan of curry, but I really enjoyed this recipe. The butternut squash and chickpeas were a great combination, and the curry sauce was flavorful without being too spicy. I would definitely make this again.
Praise Matunhu
[email protected]This curry was amazing! The butternut squash was perfectly roasted and the chickpeas were cooked to perfection. The curry sauce was flavorful and creamy. I will definitely be making this again.
KANTON NWASI
[email protected]I've made this curry several times now and it's always a hit. It's so easy to make and it's always delicious. I love the combination of butternut squash and chickpeas, and the curry sauce is so flavorful. I highly recommend this recipe!
Rakib Khan sagor
[email protected]This curry was absolutely delicious! The butternut squash was so tender and flavorful, and the chickpeas added a nice protein boost. I would definitely recommend this recipe to anyone looking for a healthy and satisfying meal.
Lovely Rosa
[email protected]I made this curry for a dinner party and it was a huge success! Everyone loved it. The curry was flavorful and creamy, and the butternut squash and chickpeas were perfectly cooked. I will definitely be making this again.
SmoothBoi
[email protected]This curry was so easy to make and it turned out so delicious! I loved the combination of butternut squash and chickpeas. It was the perfect meal for a cold night.
Camila Rudolf
[email protected]I'm not usually a fan of butternut squash, but this curry changed my mind. The sweetness of the squash paired perfectly with the savory spices. I'll definitely be making this again!
Opeyemi Olanrewaju
[email protected]This butternut squash and chickpea curry was a hit with my family! The flavors were rich and complex, and the squash and chickpeas were cooked perfectly. I will definitely be making this again.