Sweet Potato and Butternut Squash Curry
Butternut squash, chickpeas, and sweet potatoes are slow-simmered to perfection in a curried sauce with cumin, coriander, chili pepper, and more for a rich meal that’s perfect for the cooler weather coming.
Servings: 6 servings
Equipment
- large skillet or heavy bottom pot
- blender
Ingredients
- 1 butternut squash diced (about 3-4 cups)
- 1 sweet potato peeled and diced
- 1 can of chickpeas
- 3 cups vegetable broth
- 1 can coconut milk
- ½ a white onion diced
- 1 can diced tomatoes
- 1 tablespoon garlic powder
- ½ tablespoon salt
- 1 teaspoon pepper
- ½ tablespoon curry powder we like to use a yellow curry powder
Instructions
- In a large skillet or heavy bottom pot saute the onion for 3-5 minutes.
- Stir in the spices to get them nice and fragrant. Cook 1 minute.
- Add the broth, diced tomatoes, squash, and sweet potato.
- Bring to a boil and reduce to medium heat and let cook until the squash and potatoes are tender. (about 15-20 minutes if you cut them small enough)
- Transfer the mixture to a blender and add the coconut milk. (reserve a little coconut milk for topping)
- Blend until nice and smooth then add back to the skillet or pot.
- Stir in the chickpeas and simmer for another 10 minutes.