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Michelle

Easy Butternut & Chickpea Curry

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 tbsp coconut oil
  • 1 shallot - chopped
  • 1 red/yellow bell pepper - sliced
  • 2 garlic cloves - crushed
  • 1 inch piece of fresh ginger - minced or grated
  • 2 cups butternut squash cut into 1" cubes
  • 2 tbsp curry paste 
  • 1 tsp curry powder
  • 1/2 tsp cumin
  • 1/4 tsp  cayenne - optional
  • 3/4 cup low sodium vegetable broth
  • 2 tbsp Knorr Zero Salt Bouillon
  • 15 oz can lite coconut milk
  • 15.5 oz canned chickpeas - drained and rinsed
  • 2 tsp sugar
  • basil, cilantro. lime slices and chopped peanuts - optional, for serving
  • 2 cups cooked rice - for serving

Method
 

  1. Heat the olive oil in a large skillet and cook the onion and bell pepper for 2 - 3 minutes, until softened.
  2. Add the garlic and ginger and cook an additional minute, until fragrant.
  3. Add the squash, curry paste, curry powder, cumin and cayenne and stir to coat the vegetables. Cook for 2 minutes.
  4. Add the broth, Knorr Zero Salt Bouillon and coconut milk and simmer for 10 minutes, until squash is tender.
  5. Stir in the sugar and chickpeas.
  6. Serve the curry over rice topped with basil or cilantro, a lime wedge and chopped peanuts.