Updated: Jun 26, 2021
This vegan Butternut Squash and Chickpeas cooked in creamy coconut sauce is so delicious
1 butternut squash (1.5kg) peeled, deseeded and cut in large cubes 1 cup chickpeas
2 Tablespoons vegetable oil
1 large onion, finely chopped
1 Tablespoons Garlic
1 Tablespoons Ginger
¼ Teaspoon Thai chili minced
2 tsp Salt (adjust to taste)
2 Tablespoons tomato paste
½ Teaspoon turmeric
¼ Teaspoon paprika chili powder 2½ Teaspoon coriander/cumin powder
¾ Teaspoon garam masala
250gm baby spinach
300ml vegetable stock
1 cup coconut milk
2-3tbsp Fresh coriander finely chopped
1. Heat oil in a large pot, add onions and sauté for 2-3 mins add ginger garlic and salt let this do for few minutes stirring continuously in between.
2. Next add your dry spices except garam masala), tomato paste and stir, cover for couple of minutes.
3. Add butternut squash stir and pour the stock, cover and cook for 20mins.
4. Add the chickpeas, coconut milk and then add the spinach in batches, cook for 10mins or until spinach is wilted, turn off the heat and add fresh coriander leaves and garam masala.
Serve with Jeera rice, naan or rotli.