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 nice and creamy with some sweet added flavor. Squash is a fantastic source of magnesium, potassium, vitamin A, and vitamin C to keep you healthy throughout that flu season! Squash also contains many antioxidants. Let’s get this delicious dish started!
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 your savory 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. Options include brown rice or farro for a filling addition or enjoy with a heaping of greens. 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
- 2 cups of chickpeas, cooked
- 1 cup of butternut squash, peeled and cut
- 1 cup of fresh spinach, chopped
- 1 cup of coconut milk
- 2 red bell peppers
- 1 medium tomato, chopped
- 2 garlic cloves
- 1/2 medium onion, chopped
- 1 tablespoon of olive oil
- 1 tablespoon of curry powder
- 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 blackened.
- 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!