BUTTERNUT SQUASH AND CHICKPEA CURRY
"INDIAN CUSINE is traditionally vegetarian, and you don't miss the meat because the spices are so rich" notes Chef Meeru Dhalwala. MY NOTES: Cook time does not include time for precooking chickpeas (I used canned) or cooking basmati rice. Although this recipe calls for 1 teaspoon cayenne, I found it to be moderately spicy, adjust to your liking. The brown sugar, butternut squash and yogurt tempers the heat. The brown sugar does not make this overly sweet, IMO. I searched high & low for the equivalent of whole cloves vs. ground and found several different answers. I am suggesting 1/2 teaspoon adding a dash or two more to taste. Serves 4 as the main entree or makes a great side dish.
Provided by Chicagoland Chef du
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Start cooking your basmati rice.
- Move oven rack to middle position and preheat oven to 425 degrees.
- Set a medium pot over medium-low heat. Add butter and cook until melted and foam subsides, about 2 minutes. Careful not to burn, (it is ok if the butter browns a bit while cooking. My butter browned and it still tasted great).
- Stir in turmeric, cumin, cloves, salt, cayenne and sugar and cook until aromatic, about 1 minute.
- Stir in tomato purée/ sauce and squash until well combined.
- Transfer to a large casserole dish, (cover, although not specified, I covered to retain moisture) and bake on middle rack of oven until squash is browned and easily pierced with a sharp knife, about 20 minutes.
- Remove casserole from oven. Stir in chickpeas until well combined.
- Return to oven and roast, uncovered, until chickpeas are heated through, about 5 -10 minutes. Season with salt to taste.
- Remove the whole cloves if using.
- Although this recipe does does not call for broth, if you would like more sauce, add vegetable or chicken broth to thin.
- Serve over basmati rice. Garnish with scallions and a dollop of yogurt.
Nutrition Facts : Calories 512, Fat 15.4, SaturatedFat 7.9, Cholesterol 30.5, Sodium 1260, Carbohydrate 88.9, Fiber 15.6, Sugar 20.4, Protein 12.7
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Arsalan Noor
[email protected]This was a great recipe! The curry was easy to make and the result was delicious. I especially liked the combination of butternut squash and chickpeas. The curry was also nice and thick, which I prefer.
Aman Rajar
[email protected]I'm not usually a fan of curry, but this recipe changed my mind! The butternut squash and chickpeas curry was so flavorful and creamy. I loved the addition of chickpeas, which added a nice protein boost. I will definitely be making this again.
Chloe
[email protected]This curry was delicious! The butternut squash was roasted to perfection and the curry sauce was creamy and flavorful. I loved the addition of chickpeas, which added a nice protein boost. I will definitely be making this again.
Maisa Jahan
[email protected]I made this curry for a dinner party and everyone loved it! The curry was flavorful and creamy, and the butternut squash and chickpeas were perfectly cooked. I will definitely be making this again.
Ilina
[email protected]This curry was a great way to use up some leftover butternut squash. The curry sauce was flavorful and the chickpeas added a nice protein boost. I served it over rice and it was a delicious and satisfying meal.
Muhine Samanoden mahandika
[email protected]I'm so glad I found this recipe! The butternut squash and chickpeas curry was delicious and easy to make. I especially liked the creamy curry sauce. I will definitely be making this again.
mati mehamed
[email protected]I made this curry last night and it was a big hit with my family! The butternut squash was roasted perfectly and the curry sauce was so flavorful. The chickpeas added a nice texture and protein boost. We all loved it and will definitely be making it
Mian Haroon
[email protected]This curry was absolutely delicious! The butternut squash was roasted to perfection and the curry sauce was creamy and flavorful. I loved the addition of chickpeas, which added a nice protein boost. I will definitely be making this again.
Lebogang Mphahlele
[email protected]I made this curry for a potluck and it was a huge hit! Everyone loved it. The curry was flavorful and creamy, and the butternut squash and chickpeas were perfectly cooked. I'll definitely be making this again.
Kenneth Maben
[email protected]This was a great recipe! The curry was easy to make and the result was delicious. I especially liked the combination of butternut squash and chickpeas. The curry was also nice and thick, which I prefer.
Ramon Sarmiento
[email protected]I'm not usually a fan of butternut squash, but this curry changed my mind! The squash was roasted to perfection and the curry sauce was so flavorful. I loved the addition of chickpeas, which added a nice protein boost. This is definitely a dish I'll
Dream boy zohaib
[email protected]This curry was delicious! I made it for a dinner party and everyone loved it. The butternut squash was perfectly roasted and the chickpeas added a nice texture. The curry sauce was creamy and flavorful. I will definitely be making this again.
Minilik Afework
[email protected]I've made this curry several times now and it's always a hit! The butternut squash and chickpeas are a great combination and the curry sauce is flavorful and creamy. I like to add a bit of extra heat with some cayenne pepper.