Description
A nourishing and flavorful one pot butternut squash curry packed with warm spices like ginger, curry powder, and turmeric. This vegan dish features creamy coconut milk and protein-rich chickpeas, making it a wholesome meal perfect for dinner. Serve it with rice or naan for a comforting and hearty experience.
Ingredients
Scale
For the Curry:
- 1 tablespoon coconut oil
- 1 yellow onion, diced
- 1 large carrot, thinly sliced
- 2 cups cubed fresh butternut squash
- 3 cups cauliflower florets (from 1 small head cauliflower)
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon yellow curry powder
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper, plus more if you like it a little spicy
- 1 (15 ounce) can full-fat coconut milk
- 1 cup vegetarian broth
- 2 tablespoons natural creamy peanut butter
- 1 to 2 tablespoons gluten-free soy sauce or coconut aminos, to taste
- ½ teaspoon salt, plus more to taste
- Freshly ground black pepper
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1-2 cups fresh spinach, chopped
To Garnish:
- Cilantro
- Chopped peanuts
Instructions
- Cook the vegetables: Add coconut oil to a large deep skillet, pot, or dutch oven and place over medium heat. Once melted, add the onion, carrot, cauliflower florets, and butternut squash. Sauté, stirring occasionally, until cauliflower and butternut squash begin to soften, about 5 to 10 minutes. Then stir in garlic, ginger, curry powder, turmeric, and cayenne pepper, cooking for 1 minute to release the flavors.
- Simmer the curry: Stir in the coconut milk, vegetarian broth, peanut butter, gluten-free soy sauce or coconut aminos, salt, and black pepper; mix well. Bring the mixture to a gentle simmer and cook for 5 more minutes. Then add the chickpeas and continue to simmer over medium-low heat for 10 minutes.
- Add the spinach: Stir in the chopped fresh spinach and cook for 2 minutes or until the spinach wilts. Taste and adjust seasonings with additional salt and pepper if needed.
- Serve: Ladle the curry into bowls or divide it into meal prep containers. Serve with rice or naan and garnish with fresh cilantro and chopped peanuts for added texture and flavor.
Notes
- You can adjust the spice level by increasing or decreasing the cayenne pepper to your taste.
- Use gluten-free soy sauce or coconut aminos to keep it gluten-free.
- The curry can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave.
- Feel free to add other vegetables like bell peppers or green beans based on preference or availability.
- This curry is highly versatile and can also be served with quinoa or cauliflower rice for a low-carb option.
