Recipe · Dinner
Roasted Chickpea & Butternut Squash Curry
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
This plant-based curry is deeply warming and aromatic. The butternut squash melts into the coconut milk to create a naturally sweet, rich broth.
Fiber benefit: Butternut squash is loaded with soluble fiber, which is incredibly soothing to the digestive tract.
Ingredients
- 1 can chickpeas, rinsed
- 2 cups butternut squash, cubed
- 1 can full-fat coconut milk
- 2 tablespoons yellow curry paste
Method
- Sauté the curry paste in a pot for 1 minute until fragrant.
- Add the butternut squash, chickpeas, and coconut milk.
- Simmer gently for 20 minutes until the squash is completely tender.
- Serve alone or with a side of brown rice.