Butternut Squash Coconut Curry
Butternut Squash Coconut Curry is a comforting, creamy dish that combines the natural sweetness of roasted butternut squash with rich coconut milk and aromatic spices. Perfect for chilly evenings, this delightful curry is easy to prepare and makes for an impressive meal when entertaining friends or family. Serving it over rice or quinoa creates a satisfying bowl of warmth and flavor that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Simmering
- Cuisine: Vegan
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and diced
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon curry powder
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
Instructions
- Prep your ingredients by peeling and dicing the butternut squash, chopping the onion, and mincing the garlic.
- In a large pot over medium heat, add a splash of vegetable oil. Sauté the onions until translucent (about 5 minutes), then add minced garlic and cook for another minute.
- Stir in the diced butternut squash and curry powder, ensuring each piece is coated.
- Pour in the coconut milk and vegetable broth; bring to a gentle simmer for about 10 minutes.
- Add chickpeas once the squash is tender; let simmer for an additional 5 minutes.
- Taste and adjust seasoning if necessary. Serve hot over rice or quinoa, garnished with fresh cilantro.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 320
- Sugar: 6g
- Sodium: 360mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg