1/2jalapeno peppermembrane and seeds removed, thinly sliced
11-inch piecefresh ginger rootpeeled and diced
2teaspoonsgaram masala
2tablespoonscurry powder
1teaspoonsea salt
1teaspoonground cumin
1cuppeeled and cubed butternut squash ½-3/4 inch cubes
1cuppeeled and cubed sweet potatoes ½-3/4 inch cubes
115-oz canchickpeasrinsed and drained
2large tomatoeschopped or 15-ounce can diced unseasoned tomatoes
1cuplow sodium vegetable broth
113.5-oz cancoconut milk
1tablespoongranulated sugar or coconut sugar
2cupsbaby spinachroughly chopped
1/2limejuiced
Toppings (optional)
¼cupregular yogurt, coconut yogurt or coconut cream
¼cupchopped cilantro
1limequartered
1serranothinly sliced
Instructions
Heat the oil in a 5-quart Dutch oven over medium-high heat. Once hot, add in the onion and cook for 3-4 minutes or until starting to soften.
Add in the garlic, ginger and jalapeno pepper, cook another minute.
Add in the spices and cook another minute until the spices are fragrant.
Add the butternut squash, sweet potato, chickpeas, and tomatoes to the pot. Stir to combine.
Pour in the vegetable broth and coconut milk. Stir in the sugar.
Bring to a simmer. Cover and cook for 15 minutes.
After 15 minutes, remove the lid and allow to simmer an additional 15 minutes uncovered. Stirring periodically.
Stir in the chopped spinach and lime juice. Taste for salt and add more if necessary.
Serve the curry over rice. Top with coconut yogurt (or plain Greek yogurt), cilantro, lime, and serrano.
Video
Notes
Nutritional information does not include optional toppings.Recipe FAQs + Pro TipsTime saving tip: Use pre-cut butternut squash and sweet potatoes. You can find them already peeled and cubed in the produce section of most grocery stores. Let the curry rest for best flavor. Waiting 10 minutes or so before serving the curry helps the flavors meld even more.Use a 5 quart Dutch oven. Dutch ovens evenly distribute heat. Being heavier pans they help avoid burning too. You can also make this in a regular 5 quart stock pot if needed. Storing LeftoversCoconut curry can be stored covered in the refrigerator for up to 3 days. The dish reheats well in the microwave or on the stove top.It tastes even better the next day when all those tasty flavors have had time to mingle. Freezing Chickpea CurryAllow the curry to fully cool. Place in a freezer safe airtight container or freezer bag and squeeze out excess air if possible.Freeze for up to 2-3 months. Thaw in the refrigerator and reheat.