This chickpea curry is easy to prepare and even easier to enjoy!
Winter is the perfect time of year to indulge in warming, nourishing meals. And what could be better than a delicious chickpea curry with winter squash? This dish is easy to prepare and packed with healthy ingredients and flavors that make every bite a delight. The sweet winter squash pairs perfectly with the subtle heat of the spices, the creamy coconut milk, and the nutty note of the peanut butter. The addition of kale microgreens gives the dish an extra boost of nutrients and a refreshing taste. Follow our recipe and see how easy it is to prepare a hearty, vegan curry at home.
4 servings, 50 minutes
Ingredients
- 1 tsp olive oil
- 1 onion, diced
- 2 cloves of garlic, crushed
- 1 thumb-sized piece of ginger, chopped
- 1 tbsp red curry paste
- 4 tbsp tomato paste
- 3 cups winter squash (acorn, butternut, pumpkin, etc.), peeled and diced
- 1 can of chickpeas, drained and rinsed
- 2 cups vegetable broth
- ½ cup coconut milk
- ¼ cup smooth nut or seed butter (e.g., peanut or almond butter)
- 1 teaspoon of salt
- ½ teaspoon red chili flakes
- ¼ teaspoon white pepper
- 2 limes, 1 for the recipe and 1 for garnish
- 1 tray of kale microgreens
preparation
- Sauté the onions in olive oil over medium heat in a deep saucepan until softened. Add the garlic and ginger to the onions and cook for another 5-10 minutes until softened and caramelized.
- Add tomato paste, red curry paste, and dry spices. Stir until well combined. Add the winter squash and stock to the mixture and sauté over medium heat for 5 minutes. Reduce the heat to low so the curry simmers.
- Once the pumpkin is soft (about 10 minutes), add the coconut milk, peanut butter, and chickpeas. Simmer for another 5 minutes. Turn off the heat and add the juice of 1 lime. Stir well.
- Garnish with a squeeze of lime juice and a kale leaf before serving. Enjoy!
