The winter is approaching, which for me translates into warm comforting meals like this Roasted Red Pepper and Squash Curry. This curry totally hits the spot and is the perfect balance of creamy goodness (thanks to the butternut squash and red pepper puree.) You can enjoy this with a side of rice, greens or pita bread. Note that you can also throw the butternut squash in the oven along with the red peppers, if you prefer to roast vs. boil them.
Butternut squash is the perfect touch in those winter months. It is usually a beige colored gourd with a similar taste to sweet potato. This will get the curry creamy with a subtle dose of sweetness.
Begin by cooking your butternut squash until tender. Move on to your red peppers by placing them on a tray and roasting for 30-40 minutes. After the peppers cool, remove the stem and seeds. Next, place the peppers and butternut squash into a food processor with garlic. Take the onions and tomato next and sauté them in olive oil for a minute or two. Add curry to the mix and then add coconut milk. Stir the mixture and slowly add the pepper and squash puree. Toss in the chickpeas and cook for another 15 minutes. Finally, finish off with a dash of salt, cayenne, and spinach!
Add your favorite grain as a side. We like this dish best for those cold, comforting evenings, but you can also bring it to work for lunch or enjoy with the fam on those busier nights. What’s your favorite way to enjoy this curry? Let us know what you think in the comments below! xo
- 1 cup of butternut squash, peeled and cut
- 2 red bell peppers
- 2 garlic cloves
- 1 tablespoon of olive oil
- 1/2 medium onion, chopped
- 1 medium tomato, chopped
- 1 tablespoon of curry powder
- 1 cup of coconut milk
- 2 cups of cooked chickpeas
- 1 cup of fresh spinach, finely chopped
- Pinch of cayenne pepper
- Salt to taste
In a small pot with water, cook butternut squash for 10-15 minutes or until tender. Set aside.
Set the oven to 465F. Place the 2 red peppers on a tray, and roast for 30-40 minutes. The edges should be browned.
After the peppers cool, remove the stem and seeds, and place into a food processer/blender with the cooked butternut squash and garlic.
In a pot, sauté onions and tomato in olive oil for 1-2 minutes. Add curry to the mix, and then add in the coconut milk.
Stir and slowly add in the pepper & butternut squash puree.
Add chickpeas, and cook for 15 minutes.
Finish off by adding salt to taste, cayenne pepper, and fresh spinach. Enjoy with brown rice!
You can enjoy this with a side of rice, greens or pita bread. Note that you can also throw the butternut squash in the oven along with the red peppers, if you prefer to roast vs boil them. Enjoy!
When you say cups of butternut squash or chickpeas do you mean a wet measuring cup? or a dry one? Thanks!
chickpeas are cooked, butternut squash is not 🙂
I’m afraid I do not follow, did you use a wet measuring cup (with the lines and the spout at the end) or a dry measuring cup for the ingredients mentioned above. Reading recipes where they measure vegetables using cups can be difficult as one can make the argument that it can be a wet and dry ingredient. Thanks!
THIS TASTES AMAZING. I ended up measuring the chickpeas and squash with a wet measuring cup and I blended some of the tomatoes with the butternut squash and the red peppers and of course added more curry cus I’m obsessed with it. This tastes like curry you would get from a restaurant except it’s way healthier. Thanks guys!
Just to clarify: Canned chickpeas are cool?