Simple Chickpea Curry with Eggplant and Butternut Squash

It’s the simple dishes like this Chickpea Curry we reach for during busy weeknight dinners or even relaxing weekend eats. It’s bursting with savory curry flavors, sweetened with a bit of honey, and absolutely soul-satisfying.

Simple Chickpea Curry with Eggplant and Butternut Squash | 31Daily.com

And the best part is, it’s mostly made with simple pantry ingredients. Plus some fresh veggies, which make this Chickpea Curry incredibly healthy.

Heathy Notes for Chickpea Curry

Eggplants are a good source of folate, potassium, and fiber, while butternut squash is packed with beta-carotene and chickpeas are a good source of protein and an excellent source of antioxidants.

Simple Chickpea Curry with Eggplant and Butternut Squash | 31Daily.com

We are huge curry fans. And while we’ve posted several curry recipes over the years, all mostly easy, this is the first truly vegetarian option. My guys are big on meaty protein.

But even they love this recipe!

How could they not with its abundant savory and sweet flavors, smokey and warm with a hint of cinnamon, and spicy to boot? Or, in their case, a whole lot spicy when they add additional Sriracha sauce.

Ingredients in this Easy Chickpea Curry

Vegetables:

  • 2 Japanese eggplants
  • Large onion
  • Small red pepper
  • Medium butternut squash
  • 3 garlic cloves

Pantry Ingredients:

  • Cooking oil
  • Vegetable Stock
  • 2 cans drained chickpeas
  • 1 can coconut milk

Spices:

  • salt and pepper
  • curry powder
  • ground turmeric
  • chili powder
  • ground cinnamon

How to Make Quick Chickpea Curry

Heat cooking oil in a skillet over medium heat. Add chopped eggplant: brown on all sides and remove from the skillet. Heat the remaining 1 tablespoon oil and add the onions, pepper, and butternut squash; season with salt and pepper and cook for a few minutes, until the onions and butternut squash are soft and golden. Sprinkle in the curry powder, turmeric, chili powder, cinnamon, and garlic; stir and cook for another minute.

Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the coconut milk, browned eggplant, honey, and a squirt of sriracha; bring to a boil. Then add the chickpeas, reduce the heat, and simmer for 10 minutes or until the vegetables are soft. Season with additional salt, pepper, honey, and Sriracha as needed.

Serve with cilantro, pita wedges, flatbread or my favorite — steamed Basmati rice!

Simple Chickpea Curry with Eggplant and Butternut Squash | 31Daily.com

Simple Chickpea Curry with Eggplant and Butternut Squash | 31Daily.com

Simple Chickpea Curry with Eggplant and Butternut Squash

Yield: 6-8 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

It's the simple dishes like this Chickpea Curry we reach for during busy weeknight dinners or even relaxing weekend eats. It's bursting with savory curry flavors, sweetened with a bit of honey, and absolutely soul satisfying.

Ingredients

  • 2 tablespoons oil
  • 2 medium Japanese eggplants, chopped small
  • 1 large onion, finely diced
  • 1 small red pepper, chopped small
  • medium butternut squash, chopped small
  • salt and pepper to taste
  • 2 teaspoons curry powder
  • 1/2 ground turmeric
  • 1/4 chili powder
  • 1/4 ground cinnamon
  • 3 cloves garlic, minced
  • 2 cups vegetable stock
  • 2 cans chickpeas, drained and rinsed
  • 1 can coconut milk
  • 2 tablespoons honey (or 1 teaspoon sugar)
  • 1 tablespoon Sriracha or Hot Sauce

Instructions

  1. Heat the 1 tablespoon of the oil in a medium skillet over medium heat. Add the chopped eggplant: brown on all sides and remove from the skillet. Heat remaining 1 tablespoon oil and add the onions, pepper, and butternut squash; season with salt and pepper and cook for a few minutes, until the onions and butternut squash are soft and golden. Sprinkle in the curry powder, turmeric, chili powder, cinnamon, and garlic; stir and cook for another minute.
  2. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the coconut milk, browned eggplant, honey and a squirt of sriracha; bring to a boil. Then add the chickpeas, reduce the heat, and simmer for 10 minutes or until the vegetables are soft. Season with additional salt, pepper, honey and Sriracha as needed.
  3. Serve with cilantro, pita wedges, flatbread or my favorite -- steamed Basmati rice!

Notes

Garnishing and Serving Ideas

  • Fresh Cilantro Leaves
  • Pita Wedges
  • Flatbread
  • Steamed Rice

Recommended Products

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 342Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 585mgCarbohydrates: 45gFiber: 11gSugar: 15gProtein: 9g

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More Curry Recipes to Love

Simple Chickpea Curry with Eggplant and Butternut Squash | 31Daily.com
Simple Chickpea Curry with Eggplant and Butternut Squash | 31Daily.com

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