{Recipe} Chickpea-Butternut Squash Curry

This weekend we had a relaxed and laid back time. We strolled by the lake, did a little shopping, cooked, cleaned and brewed beer. I had a butternut squash on my counter taunting me to figure out something to make with it. The husband wanted squash soup but I was feeling something more chunky so we compromised with a Curried Chickpea-Butternut Stew.

Curried Chickpea-Butternut Stew
  • 1 large butternut squash, peeled and diced in 1/2 inch cubes
  • 1 tablespoon canola oil
  • 1 large sweet onion, diced
  • 3 large carrots, sliced
  • 2 garlic cloves, minced
  • 1/2 cup vegetable broth
  • 1 15oz can coconut milk
  • 2 tablespoons madras curry powder
  • 1/4 teaspoon turmeric
  • 1 teaspoon ume vinegar
  • 1/2 teaspoon chili flakes
  • 2.5 cups chickpeas
  • salt and pepper to taste
  • 2 slices of galangal (or ginger -slightly different flavor)
  • 1 stick of lemongrass (optional)
Preheat oven to 350F. Line a baking sheet with parchment paper and place the butternut squash on the sheet.  Season with salt and pepper and bake for 25-30 minutes until fork soft. (Do this while you prepare the stew).
In a medium heavy bottom soup pot heat the oil over medium-high heat.  Add the onions and saute for 5-7 minutes until they are softened. Stir in the carrots and cook for 5 more minutes.  Add the garlic and cook for 1 minute.
Add in the remaining ingredients; stir to combine.  Bring to a simmer and cook for 10 minutes.  Stir in the squash and cook for 5-10 more minutes.  Season with salt and pepper to taste.

One Comment

  1. Great looking recipe. Thanks for sharing. My grandkids are “new” vegitarians – working towards vegans. And its hard for me to find recipes for them. With recipes like this, they may convert this old grammy!!!
    Thanks for sharing

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