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Quick Winter Squash and Chickpea Coconut Curry

3.3 from 8 reviews
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: lunch, dinner, entree, vegan, gluten-free, dairy-free
  • Cuisine: Indian

Description

Need a little comfort food? This creamy, vegan curry offers all the warmth and satisfaction of a slow-cooked meal without the waiting around. Made with a combination of chickpeas, winter squash, broccoli, and light coconut milk, this dish is a delicious way to warm up on a cold day.


Ingredients

Units Scale
  • 1 red bell pepper
  • 1/2 large white onion
  • 4 cloves garlic
  • 2 cups winter squash or pumpkin
  • 15 oz chickpeas (1 can)
  • 1 tbsp canola oil
  • 2 cups broccoli florets
  • 1 cup low sodium vegetable broth
  • 15 oz light coconut milk (1 can)
  • 1/2 tsp salt
  • 4 tsp curry powder
  • Lime wedges
  • Fresh cilantro

Instructions

  1. Slice the bell pepper and onion into thin strips.
  2. Crush and mince the garlic.
  3. Peel the squash/pumpkin and chop into 1-inch (2.5cm) cubes
  4. Drain and rinse the chickpeas.
  5. Add the canola oil, bell pepper, onion and garlic to a large pot and place on the stove. Turn the stove on to medium heat and sauté until the onion is soft and translucent.
  6. Add the squash/pumpkin to the pot, and sauté for another 3-5 minutes.
  7. Add the chickpeas, broccoli, broth, coconut milk, salt and curry powder to the pot.
  8. Cover and simmer over medium heat for 20 minutes or until the pumpkin/squash is tender.
  9. Remove the lid and simmer for another 3-5 minutes uncovered to thicken the sauce.
  10. Top with finely chopped cilantro and a squeeze of lime juice.