Recipe + Photos by Samantha Scott
This hearty and flavorful dish is a great comfort food for fall or all year round. Creamy and just mildly spicy, it’s great as is, served with your favorite rice or versatile enough you can add your favorite veggies too. With its ease to make, this vegan curry is sure to become a regular dinner favorite!
- 2 tbsp organic extra virgin olive oil
- 1 medium yellow onion – finely chopped
- 2 cloves garlic, crushed – optional to substitute for 2 tbsp garlic powder
- 2 tbsp mild curry powder
- ¼ tsp turmeric
- ¼ tsp ground coriander
- ¼ tsp ground sea salt
- ½ cup vegetable broth
- ½ tbsp coconut sugar – can substitute for vegan light brown or pure cane sugar
- 1 butternut squash – peeled and chopped into ½ inch pieces
- 1 can garbanzo beans (chickpeas) – drained
- 8 ounces canned coconut milk – unsweetened
- 2 cups baby spinach leaves
OPTIONAL INGREDIENTS FOR SERVING
- Your favorite rice – basmati rice works great here
- Crushed nuts – cashews are a great variety to use in this dish
- Fresh cilantro – chopped
- Fresh lime wedges – to squeeze over the plated dish
- Preheat the oven to 350F. On a parchment lined baking sheet, add the chopped butternut squash. Roast for about 10 minutes or until you just start to see charring on the tips. The butternut squash does not have to be fully softened here, just slightly roasted. Set to the side.
- In a large pot and over medium heat, sauté extra virgin olive oil and chopped onions until the onions are softened. Add the garlic, curry powder, turmeric, coriander and sea salt. Toss with the onions and cook for about a minute to heat up the spices. Add the vegetable broth and coconut sugar, stirring well. Next, add the coconut milk, drained chickpeas and roasted butternut squash. Stirring occasionally, let it simmer for about 10-15 minutes or until chickpeas and butternut squash are softened. Add the baby spinach leaves, stir until just combined and leaves are wilted. Serve with rice and your choice of optional toppings.