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Butternut Squash and Chickpea Curry

Butternut Squash and Chickpea Curry

Easy Butternut Squash and Chickpea Curry with Cauliflower and Paneer.
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Servings 8

Ingredients
  

  • 3 cups cubed butternut squash and 3 cups cauliflower florets
  • 2 Tbsp oil plus more for roasting
  • 1 onion diced
  • 2 garlic cloves minced
  • 1 Tbsp fresh ginger grated
  • 1 Tbsp curry powder
  • 1 Tbsp garam masala
  • 1/2 tsp cumin
  • 1/4 tsp turmeric
  • 1/4 tsp cinnamon
  • 1/4 tsp cayenne
  • 2 chopped tomatoes
  • 1 cup vegetable broth
  • 2 cans coconut milk
  • 1 can chickpeas drained and rinsed
  • 1 block Paneer cut into 1” cubes

Instructions
 

  • Toss the butternut squash and cauliflower florets with a good drizzle oil and S&P.
  • Spread on a baking sheet and roast at 425 for about 25 minutes, turning halfway through. While it cooks make the curry…
  • Heat the oil in a large skillet and add in the onion.
  • When the onion has softened add in the garlic and ginger. Cook for 2 minutes.
  • Add in the curry powder, garam masala, cumin, turmeric, cinnamon and cayenne.
  • Let cook 3-4 minutes.
  • Add in the tomatoes, broth and coconut milk.
  • Simmer 10 minutes and add in the chickpeas and paneer. Let cook 5 minutes.
  • Add in the squash and cauliflower.
  • Serve with rice & naan.
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