Toast spices briefly in oil
Garam Masala and cumin unfold their aroma in the hot oil. They must smell but not become dark or burn.
Indian Inspired Recipe
Butternut Squash Curry with Chickpeas
This curry combines sweet butternut squash with tomatoes, coconut milk, ginger, Garam Masala and Chickpeas. Lime juice and spinach finally bring freshness.
Total time
55 min
Calories
480 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
butternut squash-Curry with soft but whole pumpkin cubes
butternut squash disintegrates more easily when cut too small or cooked strongly. Spice it about two centimetres tall and let the curry simmer only gently. Chickpeas are already cooked and come after the first half. Acid and spinach follow at the very end so that the vegetables retain their colour and the coconut sauce does not taste flat.
Vegetarian Dinners
One-Pot Recipes
Dinner
Autumn Recipes
Recipe
Butternut Squash Curry with Chickpeas
Butternut squash, chickpeas and spinach simmer in a gently spiced coconut sauce to make a satisfying vegan curry.
Ingredients
4 servings
Method
-
1
pumpkin cut
Peel, halve, core and cut into cubes of about 2 cm in size. Rinse and drain well.
-
2
Roast the spice base
Heat the oil in a large saucepan. Sauté the onion for 5 minutes until translucent. Add the garlic, ginger, garam masala and cumin, then fry for 1 minute until fragrant.
-
3
pumpkin simmer
Mix pumpkin, tomatoes, coconut milk and salt. Boil and then simmer gently for 15 minutes in a small to medium heat.
-
4
Chickpeas add
Add Chickpeas and cook the curry for another 10 to 12 minutes without a lid until the pumpkin is soft and the sauce thickens slightly.
-
5
Add spinach and lime
Fold in the spinach a handful at a time and let it just wilt. Remove the pan from the heat and season with lime juice and, if needed, salt.
Kitchen know-how
Tips for Butternut Squash Curry with Chickpeas
pumpkin Do not cut too small
Two centimetres of cubes become soft inside and still remain recognisable. Small cubes quickly disintegrate into the sauce.
Variations
How to adapt this recipe
Replace half of the Chickpeas with 120 g of washed red lentils and add 250 ml Vegetable stock. Add lentils from the beginning.
Roast a finely chopped red chilli with Onion and ginger or taste the finished curry with cayenne pepper.
Nutrition per serving
480kcal
57.0 gCarbohydrates
15.0 gProtein
22.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Butternut Squash Curry with Chickpeas
Yes. Hokkaido doesn't have to be peeled and cooks a little faster. Check the cubes after 12 minutes.
The cubes were probably too small or the curry cooked strongly. Big cubes and gentle cooking get the shape better.
Basmati rice, naan or a simple cucumber salad fit well. Without side dish the curry is also filling by Chickpeas.
Yes. It can be frozen very well without fresh spinach. spinach and lime juice can be freshly added after thawing.
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