Creamy Vegan Butternut Squash Chickpea Curry
This one-pot curry is not only quick and easy but also packed with nutrients, fiber, and plant-based protein. The combination of butternut squash, chickpeas, and a rich coconut curry sauce makes it perfect for busy moms who need a wholesome meal on the table fast!
Ingredients
- 2 cups butternut squash peeled and cubed
- 1 15 oz can chickpeas drained and rinsed
- 1 14 oz can full-fat coconut milk
- 1 14 oz can diced tomatoes
- 2 tbsp curry powder
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp salt
Instructions
- In a large pot, heat the oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes). Add the garlic and cook for another minute, until fragrant.
- Stir in the cubed butternut squash and curry powder, coating the squash in the spices for about 2 minutes.
- Add the coconut milk and diced tomatoes (with their juices). Stir to combine and bring the mixture to a simmer.
- Stir in the chickpeas and season with salt and pepper to taste. Cover the pot and let it simmer for 15-20 minutes, until the butternut squash is tender.
- Serve the curry on its own or over rice, quinoa, or cauliflower rice for an extra dose of fiber and protein.
- Garnish the curry with fresh cilantro, pomegranate seeds, and cashew cream before serving.
Nutrition
Calories: 61kcalCarbohydrates: 10gProtein: 1gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 392mgPotassium: 239mgFiber: 2gSugar: 2gVitamin A: 4981IUVitamin C: 12mgCalcium: 41mgIron: 1mg
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