This one-pot Butternut Squash and Chickpea Curry is a perfectly spiced tomato based curry the whole family will love. Quick and so easy to make, chickpeas and vegetables are simmered in a creamy sauce which is full of flavor. It's vegan, gluten free and dairy free too.
Heat the coconut oil in a large heavy bottomed pan (use one with a lid).
Sauté the diced onion on a medium heat until soft - around 10 minutes.
Add the minced garlic and ginger and stir, cooking for a further minute.
Add the curry powder, tomato paste, turmeric and chili powder (if using) and stir. Cook for another minute, until the spices are fragrant.
Add the diced red bell pepper, butternut squash cubes, drained chickpeas, canned tomatoes and ½ cup vegetable stock (add more if needed later depending on the thickness of the sauce.)
Add the can of coconut milk and maple syrup (if using), stirring everything well to incorporate.
Bring the sauce to a boil and turn the heat down to a gentle simmer.
Simmer, stirring occasionally (and adding the other half cup of stock if necessary) until the curry is starting to thicken slightly and the squash is tender, around 25 minutes.
Taste and season with sea salt and pepper if required.
Serve with cooked basmati rice, naan, mango chutney and fresh chopped cilantro. Add quick pickled red jalapeño peppers or sliced fresh red chilis for some extra heat if you choose.
Notes
Please note the estimated nutritional values only refer to the main dish and do not include any of the serving suggestions.
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.