Butternut Squash Chickpea Curry in a Hurry
Your family is going to love this Butternut Squash Chickpea Curry in a Hurry! It’s a delicious kid-friendly, one-pot meal for busy parents from The Ultimate New Mom’s Cookbook.
Butternut Squash Chickpea Curry in a Hurry
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This is a great vegan recipe from the award-winning cookbook, The Ultimate New Mom’s Cookbook. This cookbook was created to be a new mother’s must-have guide for healthy and easy recipes spanning from pregnancy through baby’s first year.
Here, chef Aurora Satler shares a dish that is creamy and filling, and best of all it is a dinner that can be made in advance and heated as needed:
Curries are great when friends are over because you already have your hands full and the last thing you want to do is cook.
With this dish, you can just lay out a pot alongside a big bowl of jasmine rice and let everyone help themselves.
Cooking for littles tip: For my son, I’ll often mash the squash and chickpeas to mix with the rice. The creamy coconut broth is an easy favorite.
How to Make Chickpea Curry in a Hurry
This vegan recipe would also be a great recipe for the Instant Pot. Simply toss in your ingredients, set for 10 minutes and you’re set!
Healthy Curry Recipes on The Bewitchin’ Kitchen
Curry is delicious, not to mention it’s so good for you! If you’re looking for more delicious curry recipes that are healthy, check out these favorites!
- Coconut Curry Chicken Meatballs
- Curry Quinoa with Kale and Roasted Cauliflower (Vegan)
- Curried Cauliflower Soup
- Whole30 Butter Chicken Meatballs
Butternut Squash and Chickpea Curry in a Hurry
A delicious, kid friendly, meal that the whole family can enjoy. Best of all, it's one pot so less dishes afterward!
Servings 6 people
Calories 593kcal
Ingredients
- 2 tbsps olive oil
- 3/4 cup chopped yellow onion
- 3 cloves garlic minced
- 1 small butternut squash peeled, seeded, and diced
- 1 14oz can coconut milk full fat
- 2 tbsps Thai green curry paste
- 1 cup vegetable stock
- 1 lime juiced
- 1 15oz can chickpeas drained and rinsed
- 1 bag spinach 5-8 oz
- 1/2 cup cilantro leaves chopped
- 3 cups jasmine rice for serving
Instructions
- In a large stock pot with a lid or a Dutch oven, add the oil and onions, and cook for 3 minutes.
- Add the garlic, stir to compile then immediately add the squash, coconut milk, green curry paste, stock, and lime juice.
- Bring to a boil, then cover and cook on medium heat for 30 to 35 minutes, until the squash is tender.
- Mix in the chickpeas and spinach until they’re coated in the sauce. Cover and cook for 5 to 7 minutes (organic chickpeas may take a few minutes longer to soften).
- Toss in the cilantro when you’re ready to serve, and serve alongside jasmine rice.
Notes
Recipe from The Ultimate New Mom's Cookbook. Reprinted with permission.
Weight Watchers Freestyle Points: 12 including 1/2 cup rice. 7 SmartPoints including 1/2 cup rice when using light canned coconut milk instead of full fat.
Nutrition
Serving: 1serving | Calories: 593kcal | Carbohydrates: 97g | Protein: 11g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 214mg | Potassium: 1005mg | Fiber: 6g | Sugar: 5g | Vitamin A: 18693IU | Vitamin C: 46mg | Calcium: 163mg | Iron: 5mg
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Reprinted with permission from The Ultimate New Mom’s Cookbook by Aurora Satler, Page Street Publishing Co. 2018.
Really a comfort food for winter. Very easy to cook and yummy.