Butternut Squash Curry
A comforting meal to use up that butternut squash you have lying around the house!
Yield: 6 servings
Prep time: 20 minutes
Total time: 50 minutes
1 | small butternut squash, cubed
1 can (15 oz.) | chickpeas
1 | shallot, diced
2 stalks | celery, diced
3 cups | baby spinach, rinsed
2 ½ cups | broth*
2 tbsp| “curry” spice mix
2 tbsp| fresh ginger, grated
1 tbsp | coconut oil or extra virgin olive oil
2 tbsp | flour (optional)
- Add the oil to a large skillet over medium heat. Once oil is hot add in the shallot, and cook until the shallot is mostly transparent.
- Now add the celery, squash, ginger and spice mix to the skillet and stir, then cook for 3-5 minutes to allow flavors to meld together. After everything is well coated in the spices add in the broth, bring to a simmer and cook for 15-20 minutes or until squash can easily be pierced by a fork. For a thicker curry, you can also add in a couple of tablespoons of flour at this point, add it slowly and mix well, to avoid lumps.
- Add the spinach and stir occasionally until spinach is wilted. Then add in the can of chickpeas and cook for 2 more minutes, until chickpeas are hot all the way through.
- Serve over rice or quinoa, or eat by itself.
*I used chicken bone broth in this recipe, but to make it vegetarian vegetable broth works as well!