A warm and satisfying meal without meat! You don’t have to be a vegetarian to enjoy meals without meat. Most of us don’t get the recommended amount of vegetables in our diet, but that doesn’t mean you have to skip feeling satisfied with an all-vegetable meal. My butternut squash and chickpea curry is not only loaded with flavor but it is also packed with protein. This dish has smooth and buttery squash, hearty chickpeas, and a creamy, spicy coconut milk sauce. It’s an easy dish to make and is a delicious and satisfying one-pot meal that won’t have you missing the meat.
Belle’s Butternut Squash and Chick Pea Curry
2 ½ cups peeled and cubed butternut squash
1 (15-ounce can) chickpeas, drained and rinsed
1 small onion, chopped
2 teaspoons minced garlic
1 (15-ounce) can coconut milk
1 ½ cups frozen peas
1 (15-ounce) can diced tomatoes
2 ½ cups chicken or vegetable broth
3 tablespoons curry powder
1 teaspoon salt
2 teaspoons corn starch
Cooked rice
Chopped cilantro, optional
Place the squash, chickpeas, onion, garlic, milk, peas, and tomatoes in a large pot. Mix together the broth, curry, and salt and pour over the top. Stir and bring to a boil. Cover and reduce heat to simmer. Cook for about 1 hour or until squash is tender. In a small bowl, mix together the cornstarch and ¼ cup of water. Pour into the squash mixture and stir to thicken the sauce. Serve over rice and sprinkle with chopped cilantro, if desired.
