Butternut Squash, Chickpea and Coconut Curry

Butternut squash or sweet potatoes? That’s a tough autumn call. When your parents are stock piling both from the late summer garden, luckily the choice only comes on the basis of making recipes like this one. For this, I chose to go with butternut squash, letting the primary sweetness shine through from the coconut milk. Though, I have a feeling sweet potatoes would work too, or perhaps you’d like to opt for a combo.
One decision you don’t need to debate over is what variety of coconut milk to choose. Unless you’re drinking the stuff down on a daily basis, go for a can of the regular, full-fat. I’m all for healthy, low-fat recipes, but the light type just won’t cut it here. You need the sweetness and creaminess of the original. Everything in moderation, and I think we can all agree that the rest of the ingredients make this one nutritious meal. And satisfying, too.
Pair with your favorite grain. I chose millet to play up the nuttiness of the butternut, but basmati rice would serve as a nice side as well.
Butternut Squash, Chickpea and Coconut Curry

Yield: Serves 4-6

Ingredients

  • -1 medium to large butternut squash, peeled and cut into 1-inch cubes
  • -1 large onion, chopped
  • -2 serrano peppers, one or both seeded and finely chopped
  • -1 1/2 tsp. curry powder
  • -1 Tbsp. fresh ginger, minced
  • -3-4 garlic cloves, minced
  • -2 cups plum tomatoes, chopped
  • -2 cups cooked chickpeas
  • -2 large green bell peppers, chopped into 1/2 - 1 inch pieces
  • -1 can coconut milk
  • -1/3 cup coarsely chopped fresh basil
  • -Extra virgin olive oil

Instructions

  1. Steam butternut squash for 10 minutes or until tender but not mushy (& not crunchy), and set aside. Saute onion in 1 - 2 Tbsp. extra virgin olive oil for a minute or so. Add serrano peppers, curry powder, fresh ginger and garlic, stir and saute another minute or so. Add plum tomatoes, then cover to allow the tomatoes to cook through and release their juices. Add chickpeas and squash and stir to combine, cover for another minute.
  2. Add green peppers and coconut milk and cover for a few minutes. Stir in basil, and simmer until basil is wilted.
  3. Serve with millet or brown rice.
http://foodfitnessfreshair.com/2012/10/16/butternut-squash-chickpea-and-coconut-curry/

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6 Comments

  • Reply
    The Candid RD
    October 16, 2012 at 7:11 am

    This sounds amazing. I just found a recipe for pumpkin curry that I thought I’d make, but this one sounds even better. I Just love fall!!

  • Reply
    Meatless Mondays: Butternut Squash Coconut Curry @ Nutritionist in the Kitch
    October 22, 2012 at 1:30 pm

    […] You can find the recipe for this delicious curry on the Food Fitness Fresh Air blog HERE. […]

  • Reply
    A Table in the Sun
    October 24, 2012 at 9:01 pm

    Coconut milk with butternut sounds divine! I made a butternut soup yesterday too…..must be the weather. I have another half of that large butternut left in the fridge…..so I’m bookmarking this recipe.

    • Reply
      Grace Dickinson
      October 24, 2012 at 10:23 pm

      You won’t regret it! Tell me how it turns out. I’m in love with this!

  • Reply
    Tracey jones
    June 19, 2013 at 3:11 pm

    I had a squash and half tin of coconut milk in the fridge, with no idea how to use them up – til I found this recipe! I’m currently on a detox and have had days of plain ordinary food – until today! Thank you, it was delicious – even my meat loving husband enjoyed it!

    • Reply
      grace
      June 20, 2013 at 9:28 am

      So glad you enjoyed it!

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