Butternut Squash And Chickpea Curry - The Picky Eater

    Butternut Squash And Chickpea Curry

    Serves 4
    15 mins prep
    45 mins cook
    60 mins total

    This delicious butternut squash and chickpea curry is packed with Thai and Indian inspired flavors and wholesome ingredients! This vegan curry has the perfect texture, is super satisfying, and also happens to be a one-pot meal. A great, easy dinner for the whole family!

    2 servings

    For The Curry

    For The Couscous

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    1. Chop your veggies, herbs and the butternut squash. To cut the squash: slice off the top & bottom, and then cut it in half width wise. Peel both halves. Then cut each half length wise. Scoop out the seeds. Then chop into cubes!
    2. Heat oil in a large pot, and add the onion until soft. Add the garlic and cook for about 20 seconds, then add the cumin, tumeric and cayenne pepper. Cook for 30 seconds, stirring continuously. Add the paprika, tomato paste, sugar and half the cilantro, parsley, salt and pepper. Stir.
    3. Add the tomatoes and the drained chickpeas. Stir and then add the butternut squash and the water, stir and then cover with the lid. Once simmering, turn the heat down to low and cook covered for 35 minutes.
    4. Cook couscous according to package directions with vegetable stock or water. Once it's cooked, fluff with a fork and stir in mint + almonds.
    5. Garnish curry with some cilantro and serve with couscous.

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