Monday, December 6, 2010

Butternut Squash and Chickpea Curry

Xtina here. Remember when I showed you how I hack apart butternut squashes? I promised you results. And here they are!

I am emerging from a time of transition, but this recipe was there for me when I needed something easy, yet flavorful and nutritious. Easily created out of canned goods from the pantry (or the trunk of your car), it's a good one to have in your bag of culinary tricks.


Butternut Squash and Chickpea Curry

1 large onion, peeled and chopped
3 cloves garlic, minced
a dash of cayenne pepper
1 medium butternut squash, peeled and cubed
2 cups fresh cauliflower, chopped
1 24oz can tomatoes
1 15oz can coconut milk
1 15oz can chickpeas, rinsed
2 tablespoons curry powder (more or less, to taste)
the juice of half a lemon or lime or orange
cilantro to garnish

Saute the onion in some olive oil over a medium heat source, in a deep skillet or pan. When the onion starts to soften, add the garlic, butternut squash, and chopped cauliflower, and stir. After a few more minutes, add little salt and pepper, and a dash of cayenne pepper if you like things spicy. Also add the curry powder, and stir. When the onions become translucent and the garlic is soft, but not yet brown, dump in the can of tomatoes, chickpeas, and coconut milk. Sprinkle in a touch more salt, and bring the whole thing to a simmer.

This is the kind of recipe where you taste often, and add as you see fit. Depending on the acidity of the tomatoes, sometimes I add tiny swirl of agave nectar to the pot. Sometimes I add a ton more curry powder, or a dash of soy sauce. Taste mindfully, and get creative!! The important thing is to trust your taste buds. If you think it needs something, it probably does.

I think I let this simmer for 30 minutes or so. About halfway through, squeeze in some citrus - I used half an orange, but lime is also really good here. The longer it goes, the more flavors have a chance to blend. If you're pressed for time, at least let it hang until the cauliflower and squash get tender. Garnish with cilantro, and you're all set! Serve over rice or couscous, or sop it up with a slice of good bread.


  1. LOVE the looks of this recipe... We are going to try it on Wednesday with friends. Just wondering- About how many people do you think the recipe will feed? We're having onion bhajii for appetizers, so I'm imagining medium-sized portions.

  2. Hey Erin! Thanks for dropping by!

    Served over rice, I think this should comfortably serve 4-6 people. Let me know how it works out for you.


  3. We delayed making the dish, due to a snowstorm keeping guests away. ;) But we just made it tonight, and it was fantastic!

    We only had 1 tablespoon curry powder so added 1 tablespoon garam masala 'powder'. Served it with rice plus some spicy naan. Delicious.

    Thank you for sharing the recipe! It's definitely one that will be made again.