Simple Chickpea Curry with Eggplant and Butternut Squash

Favorite

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

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.

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

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.

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

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Simple Chickpea Curry with Eggplant and Butternut Squash

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

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.

  • Author: Stephanie Wilson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings with rice
  • Category: Main Dish
  • Method: Cook
  • Cuisine: Indian

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

Garnish and Serving Ideas:

Cilantro Leaves
Pita Wedges
Flatbread
Steamed Rice

Instructions

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.

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!

Keywords: curry, chickpea curry, aga saga chickpea curry

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

Written by 

Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her family.

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