Butternut Squash and Chickpea Curry

03
Oct
2013
Curried Potato

Fall and the comforts of fragrant curry go hand in hand.  Butternut squash and chickpea curry is a fragrant, richly flavored dish.  A combination of the sweet, creamy butternut squash, and the more mellow chickpeas mixed with the interesting addition of kale is totally delish.  (I know using kale may seem sacrilegious to lots of people, but since I am newly in love with Kale and it’s full of healthy goodness, I’m going with it.  Besides, it’s like spinach’s more interesting cousin).  The tomato is optional, but adds a nice color and acidity.  If you have time to roast the squash it will add another delicious dimension to the dish (but I rarely have time).  There are no chilis in the recipe since I often make it for our 15 month old son; if you like a little more heat during cooking add a few whole chilis.

For other fabulous ideas that use butternut squash, check out this Mac and Cheese recipe, and our amazing Butternut Squash Soup recipe.

Butternut Squash and Chickpea Curry
1 onion, chopped
2 – 3 cloves garlic, chopped
1 inch piece of ginger, peeled and grated
1/2 large butternut squash, chopped
2 Potatoes (white or sweet), chopped
2 Tbsp curry powder (I love the brand Avinda’s) or paste
1 tsp salt
2 cups coconut milk
1 cup water or broth
2 cups cooked chickpeas / 1 tin of chickpeas
2 cups chopped spinach or kale, stirred in at the end
A dollop of yogurt just before serving, possibly with some chopped cilantro and a steaming bowl of Basmati rice

*If you are short on squash, add diced sweet potatoes, or yellow potatoes.  This dish is also lovely with 1 large tomato chopped and sautéed with the onions

Saute onion until starting to brown (add tomato at the end if using it). Add garlic and ginger, and continue to saute. Add the chopped butternut squash, curry powder, salt and chickpeas. Continue to saute for a few minutes to let the flavours from the curry powder develop, stir frequently. Add coconut milk and water. Bring to a boil then reduce heat and simmer until vegetables are tender. At the end stir in the chopped spinach or kale and let it wilt. Serve with yogurt and cilantro over a hot bowl of brown Basmati rice.