Vegan butternut squash and chickpea curry –Today, I’d like to share a wonderful recipe for Butternut Squash Curry. This dish is not only delicious but also bursting with flavors that will warm you up on a chilly day. It’s perfect for a comforting dinner or even a special occasion. So, let’s get right into it!
Butternut Squash Curry
This colorful curry is filled with global spices and fresh vegetables, making it a wholesome choice for anyone looking to enjoy a hearty meal.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked rice or quinoa, for serving
Instructions
- In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes.
- Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
- Add the cubed butternut squash to the pot, along with the curry powder, cumin, coriander, salt, and pepper. Stir everything together to combine well.
- Pour in the coconut milk and vegetable broth, and bring the mixture to a boil. Once boiling, reduce the heat, cover, and let it simmer for about 20-25 minutes, or until the squash is tender.
- Once the butternut squash is cooked through, use a fork or potato masher to mash a portion of the squash, creating a creamier texture in the curry.
- Taste and adjust seasoning if necessary. Serve the curry over cooked rice or quinoa and garnish with fresh cilantro. Enjoy your comforting bowl of Butternut Squash Curry!
This recipe is not only satisfying but also a fantastic way to incorporate more vegetables into your meals. Whether you’re vegan, vegetarian, or just looking to try something different, this curry is sure to please.