Fall is coming to an end but I had to share this recipe with you before Christmas rolls around. I was asked by my favorite Organic Farm Box company that’s local in my area Farm Cart Organics to make some yummy food with items from my box. I started getting their boxes right before Covid hit and honestly it saved me through the lockdown months. They never disappoint and I love how many options they fill your box with weekly. Plus, the BEST part is they deliver right to your front door.
I had the recipe brewing in my head, and one afternoon while the kids were at school, I whipped it up! I needed a taste tester to make sure it was superb before I shared it with all of you so I called my neighbor Vanna next door. She has become my food critic/good friend and our relationship has grown through food, health, and our children.
We enjoyed lunch with her cute little baby girl Kaia. All three of us were licking our bowls by the end. I have to admit the crispy chickpeas are my favorite part of the recipe. You can top them on any curry or enjoy them as a snack on their own.
This butternut squash chickpea curry is a healthy, comforting, and easy-to-make dinner. Bonus: It’s likely that most of these ingredients are already in your pantry!
Recipe (Serves 4)
- 1 medium butternut squash, peeled and chopped in 1 inch cubes
- 2 minced garlic cloves
- 3 tablespoons of avocado oil
- 1 tablespoon of garlic powder
- 2 teaspoons of salt
- 1 can of organic chickpeas
- 1 tablespoon of tamari or soy sauce
- 1/2 teaspoon of white sesame seeds
- 1 can of unsweetened full fat coconut milk
- 1 tablespoon of red curry paste
- 2 tablespoons of coconut aminos
- 1 white onion, finely chopped
- 1 tablespoon of tomato paste
- 1/4 teaspoon of black pepper
- 1 teaspoon of turmeric
- 1 teaspoon of curry powder
- 1 teaspoon of smoked paprika
- 1 teaspoon of garam masala
- 2 cups of cooked white rice
- 1/4 cup of cilantro, chopped
- Sriracha to drizzle on top
First peel and cut the butternut squash into 2 inch cubes. Place them on a baking sheet with parchment paper. Sprinkle 1 tablespoon of avocado oil on top with 1 tablespoon of garlic powder and salt. Bake at 400 degrees for 30-40 minutes until butternut squash is tender and caramelized.
Drain and rinse chickpeas in a colander. Once rinsed, place them on a baking sheet with parchment paper. Pat dry the chickpeas with a paper towel. Toss the chickpeas with 1 tablespoon of avocado oil and 1 tablespoon of tamari or Soy sauce. Sprinkle 1/2 teaspoon of white sesame seeds on top and bake at 400 degrees for 15-20 minutes. Chickpeas should be crispy but not too well done.
Put 1 tablespoon of avocado oil in a big frying pan over medium heat. Chop a white onion in small cubes and throw it into the frying pan along with your minced garlic. Sauté and caramelize the onions and garlic. While that’s cooking on medium heat make your seasoning blend for the curry. In a small bowl, combine 1/4 teaspoon of black pepper, 1 teaspoon of salt, 1 teaspoon of garam masala, 1 teaspoon of smoked paprika, 1 teaspoon of curry powder, and 1 teaspoon of turmeric.
After the onions have cooked and caramelized, put in your coconut milk, 1 teaspoon of tomato paste, and 1 tablespoon of red curry. Warm the sauce over medium heat and once it’s heated up throw in your seasoning blend. Let those flavors build up and lastly pour 2 tablespoons of coconut aminos into the curry. Once everything is in the curry, cook the sauce on low for 30 minutes. The sauce should be thickening up and you should be ready to toss in your butternut squash.
Now it’s time to plate your yummy food.
Grab a bowl and place your white rice on the bottom, pour the butternut squash curry on top of the rice, and then top with crispy chickpeas. Sprinkle cilantro on top and a drizzle of sriracha or your favorite hot sauce.
The flavors pop in your mouth with every bite!