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.
Servings: 6 -8 servings
Calories: 342kcal
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 to 3 teaspoons curry powder
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon chili powder
- 1/4 teaspoon 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 to 2 teaspoons Sriracha or hot sauce
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!
Notes
Garnishing and Serving Ideas
- Fresh Cilantro Leaves
- Pita Wedges
- Flatbread
- Steamed Rice
Nutrition
Serving: 1g | Calories: 342kcal | Carbohydrates: 45g | Protein: 9g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Sodium: 585mg | Fiber: 11g | Sugar: 15g