Chickpea and Squash Curry

CHickpea Squash CUrry.JPG

I’m always looking for recipes that gently introduce spicy flavors, so was delighted to see this (already vegan!) recipe in our July issue of Parents magazine.


  • 1 tablespoon olive oil
  • 3 and 1/2 cups (3/4-inch) cubed butternut squash
  • 1 medium onion, chopped
  • 2 teaspoons curry powder
  • 2 cups vegetable broth
  • 1 (15-ounce) drained and rinsed can chickpeas
  • 2 tablespoons red curry paste
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup canned coconut milk
  • 2 cups packed baby spinach
  • 2 cups cooked brown rice
  • Plain non-dairy yogurt
  • Lime wedges
  1. Heat the olive oil in a large saucepan over medium heat. Add the squash and onion; cook for 5 minutes, stirring frequently.
  2. Stir in the curry powder and cook for 30 seconds.
  3. Add the vegetable broth, chickpeas, curry paste, salt, and black pepper. Bring to a boil, then cover, reduce heat, and simmer for 10 minutes.
  4. Stir in the coconut milk and spinach.
  5. Place 1/2 cup rice on each plate, and top with the curry. Add a dollop of yogurt and a spritz of lime juice if desired!

Chickpea Squash Curry var


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