Kabocha Squash Curry with Chickpeas
This creamy kabocha squash curry with chickpeas is richly spiced - but not spicy - with so many layers of flavour. Enjoy with naan, chapati or basmati rice for a healthy + comforting meal!
Ingredients
- 2 tablespoons avocado oil
- 2 pounds kabocha squash cut into ¾ inch chunks
- 1 red onion thinly sliced, see notes for low FODMAP swaps
- 1 inch piece of ginger peeled, finely chopped
- 3 cloves garlic chopped
- 14 ounce can of diced or crushed tomatoes
- 2 teaspoons ground cumin
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- ½ teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon dried chile flakes
- 2 cups coconut milk
- 14 ounce can of chickpeas rinsed and drained
- 1 cup water
- 1 teaspoon salt
- ½ lime
For serving
- chapati, naan or basmati rice
Instructions
- Heat oil in a large pot over medium heat. Add onion, ginger, garlic and cook, stirring often, until onion is starting to soften, about 3-5 minutes.
- Add canned tomatoes, cumin, garam masala, turmeric, coriander, cinnamon and chile flakes and cook, stirring often for another 3 minutes.
- Then pour in coconut milk and water. Add squash and chickpeas and bring to a boil on high heat. Once boiling, lower heat once more to medium and cook until squash is tender and curry has thickened a bit, about 15-18 minutes.
- Add a squeeze of lime juice and taste, adjust salt until the flavour really pops (I add a bit more!). Serve with naan, chapati or a grain.
Notes
See the blog post for full instructions on the low FODMAP variation!