Can I use dried chickpeas instead of canned?

Yes, soak dried chickpeas overnight and cook them until tender before using in the recipe.

Can I use other greens instead of silverbeet?

Absolutely! You can substitute silverbeet (chard) with greens like kale, spinach, or collard greens.

How can I make this curry spicier?

To amp up the heat, add more curry powder, a pinch of cayenne pepper, or chopped fresh chili peppers.

Can I add protein to this curry?

Yes, you can add tofu, tempeh, or paneer for extra protein.

Can I make this curry in a slow cooker?

Yes, simply add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the silverbeet (chard) and vinegar in the last 30 minutes of cooking.

Butternut Squash and Chickpea Curry

Name: Butternut Squash and Chickpea Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1 tablespoon coconut oil; 1 large brown onion, diced; 1 tablespoon fresh ginger, minced; 4 garlic cloves, minced; 600g (1.3 lb) butternut squash (pumpkin), cubed; 2 1/2 tablespoons curry powder; 1 teaspoon salt; 1 x 400g (14 oz) can chickpeas, rinsed; 400g (14 oz) can diced tomatoes; 1/4 cup peanut butter; 2 cups water; 100g (3.5 oz) silverbeet (chard), chopped; 2 tablespoons apple cider vinegar or lemon juice

Description

This butternut squash and chickpea curry is a hearty, 20-minute vegan weeknight meal made with spinach, canned chickpeas, and peanut butter for a lighter twist, skipping the usual coconut milk.

Ingredients

Scale

1 tablespoon coconut oil
1 large brown onion, diced
1 tablespoon fresh ginger, minced
4 garlic cloves, minced
600g (1.3 lb) butternut squash (pumpkin), cubed
2 1/2 tablespoons curry powder
1 teaspoon salt
1 x 400g (14 oz) can chickpeas, rinsed
400g (14 oz) can diced tomatoes
1/4 cup peanut butter
2 cups water
100g (3.5 oz) silverbeet (chard), chopped
2 tablespoons apple cider vinegar or lemon juice

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Instructions

In a medium bowl, whisk the peanut butter with 1 cup of water until smooth and creamy. Set aside.
Heat oil in a large skillet over medium-high heat. Add the onion and sauté for 2-3 minutes until softened. Stir in the ginger and cook for another minute until fragrant.
Add the butternut squash, curry powder, and salt. Stir for about 2 minutes until the spices become aromatic.
Pour in the tomatoes, chickpeas, peanut cream, and remaining 1 cup of water. Bring to a boil, then cover, reduce heat to a simmer, and cook for 10 minutes.
Stir in the silverbeet (chard) and the vinegar. Cook for 5 more minutes until wilted.
Remove from heat and serve over rice. Enjoy!

Notes

Store leftover curry in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months. To defrost, simply thaw it in the fridge overnight.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1/4 recipe (without rice)
Calories: 296
Sugar: 10.7g
Fat: 13.3g
Saturated Fat: 4.7g
Carbohydrates: 38.2g
Fiber: 7.9g
Protein: 13.4g