Creamy Chickpea Curry - Bravabod
Recipes

Creamy Chickpea Curry

Valentina

Tender chickpeas enrobed in a velvety blend of pureed squash, curry paste, and warming spices. 1-Pot and ready in under 30 minutes!

How To MakeDiet Type: Plant-based

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Shopping List
  • 3 (15 ounce) cans chickpeas, drained and rinsed
  • 4 cups butternut squash, peeled and diced
  • 1 onion, diced
  • 1 1/2 cups vegetable broth
  • 1/2 cup full-fat coconut milk
  • 1 1/2 tablespoons massaman curry paste (Note 1)
  • 1 tablespoon coconut or olive oil
  • 1 tablespoon agave nectar
  • 2 teaspoons curry powder (I prefer sweet curry powder)
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper

Instructions
  1. Step 1: Heat the oil in a large pot over medium-high heat. Add the onion and cook for 5 minutes, until softened.
  2. Step 2: Add the squash and broth to the pot with the onion. Cover with a lid and simmer for 10 minutes, or until the squash is fork tender.
  3. Step 3: Add the curry paste, curry powder, agave nectar, salt, cinnamon, and cayenne. Puree the mixture with an immersion blender or food processor until very smooth.
  4. Step 4: Stir in the chickpeas and coconut milk. Heat until warmed through.
  5. Serve: Grab a bowl and enjoy. This is great with a side of fluffy rice and/or flatbread.

Recipe Notes

Note 1: Many curry pastes use shrimp paste as an ingredient. If you are allergic or plant-based, be sure to check the ingredients beforehand.

Nutrition

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Creamy Chickpea Curry

PT25M 3 (15 ounce) cans chickpeas, drained and rinsed 4 cups butternut squash, peeled and diced 1 onion, diced 1 1/2 cups vegetable broth 1/2 cup full-fat coconut milk 1 1/2 tablespoons massaman curry paste (Note 1) 1 tablespoon coconut or olive oil 1 tablespoon agave nectar 2 teaspoons curry powder (I prefer sweet curry powder) 1 teaspoon salt 1/4 teaspoon cinnamon 1/4 teaspoon cayenne pepper Gluten Free Vegan 6 Servings Ingredients:

6 Servings

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Takes 1 min