Butternut Squash and Chickpea Curry
photo by Chicagoland Chef du Jour

- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1⁄4 cup butter
- 1 teaspoon ground turmeric
- 1 tablespoon ground cumin
- 10 whole cloves, approx. 1/2 teaspoon ground, more to taste
- 1 teaspoon salt
- 1 teaspoon ground cayenne pepper
- 1⁄4 cup light brown sugar
- 1⁄2 cup tomato puree, I used 8 oz. tomato sauce
- 2 lbs butternut squash, peeled and cut into 3/4-inch cubes
- 3 cups chickpeas, cooked, I used 2 16 oz. cans, rinsed
- 1 cup Greek yogurt, plain for topping
- 3 scallions, sliced for garnish
- 1⁄4 cup broth, for thinning vegetable, chicken (optional)
- basmati rice, cooked, 1/2 -1 C per person more as desired
directions
- Start cooking your basmati rice.
- Move oven rack to middle position and preheat oven to 425 degrees.
- Set a medium pot over medium-low heat. Add butter and cook until melted and foam subsides, about 2 minutes. Careful not to burn, (it is ok if the butter browns a bit while cooking. My butter browned and it still tasted great).
- Stir in turmeric, cumin, cloves, salt, cayenne and sugar and cook until aromatic, about 1 minute.
- Stir in tomato purée/ sauce and squash until well combined.
- Transfer to a large casserole dish, (cover, although not specified, I covered to retain moisture) and bake on middle rack of oven until squash is browned and easily pierced with a sharp knife, about 20 minutes.
- Remove casserole from oven. Stir in chickpeas until well combined.
- Return to oven and roast, uncovered, until chickpeas are heated through, about 5 -10 minutes. Season with salt to taste.
- Remove the whole cloves if using.
- Although this recipe does does not call for broth, if you would like more sauce, add vegetable or chicken broth to thin.
- Serve over basmati rice. Garnish with scallions and a dollop of yogurt.
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RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.