This dish is my husbands favorite dinner! That says a lot being he likes meat! This is actually vegan! You don’t miss the meat in this at all! The chickpeas are full of protein and fiber.
This is the type of meal you can eat a lot of and feel good afterwards! (My favorite type!)
I love this on top of basmati rice! Sometimes I’m craving the creaminess from coconut and make coconut rice to serve with this and call it dinner!
My kids are getting more and more use to this and liking or more and more! My youngest daughter has loved it from the beginning and eats almost as much of it as I do!
Also, be thoughtful to how spicy you want it! Sometimes I go over board and make it a little too spicy for the kids! My husband and I would prefer it with a little more heat then the kids can handle. Although, sometimes you get a hot jalapeño and sometimes they not all!
Did I mention how good this is leftover? It makes the best lunch the next day! For me this is one of those dishes you could just live off of!
A big part of this recipe is curry powder. Finding a true curry powder is so important! I’ve tried several different brands and if it’s not good it could come out tasting like poultry seasoning! It’s so disappointing to buy a curry powder that you think is a great seasoning brand and you can’t even taste the curry!
What to Look For in a Curry Powder
I found that Madras style curry powder taste more authentic to me. It is spicer because it is made with more red chili peppers and is usually more dark red. I have also had luck using Jamaican style curry powder when I have run out of my favorite! Amazon is a great place to buy curry powder from because you can get the exact one you are looking for!
I love butternut squash and I can eat it just about any way! So to add it to this delicious dish was a given for me. You could leave it out if it’s not your thing or replace it with a different veggies you love! To me the more veggies the better!
Sorry for the lack of pictures in this recipe! I really need to remember to take pictures while I am cooking! With four hungry kids and a husband it seems like I am always in a rush to get dinner on the table! Next time I make this I will take some photos and post them on here!
Another bonus to this recipe is it comes together so quickly and most of the ingredients are in your pantry!
If you enjoyed this recipe then follow my Recipe board on Pinterest!
Coconut Curry Chickpeas with Butternut Squash
Ingredients
- 1 tbsp avocado oil
- 1 diced yellow onion
- 2 cloves of garlic minced
- 1 14.5oz can of diced tomatoes with juices
- 1 14oz can of coconut milk full fat
- 2 cups diced butternut squash
- 1-2 jalepeno peppers seeded if you want spicy add the seeds
- 1-2 tbsp curry powder madras is my favorite
- 2 cans of garbanzo beans drained (chickpeas)
- 1/2 cup chopped fresh cilantro
- 1 lime (optional)
Instructions
- Heat oil in a large skillet over medium-high heat. Add onion, garlic, and jalepeno saute for 3-5 minutes or until tender. Stir in can of tomatoes, coconut milk, curry powder, and diced butternut squash. Simmer for 5 minutes. Then add chickpeas, turn heat down to low and simmer for 20 minutes. Making sure the squash is soft. Top with cilantro and a squeeze of lime if using. Serve over hot basmati rice!
Yum!!! Need to make this! I haven’t had a good curry in so long
Yes, it is so good! We love it! If you try it let me know how you like it!