Butternut Squash Chana Masala
My butternut squash chana masala has all the spicy, saucy goodness of the classic Indian curry, made even better with chunks of sweet, tender butternut squash. This delicious vegan meal is a flavor-bomb of a dinner that's easy enough for a weeknight.
Servings: 4
Calories: 436kcal
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1 serrano pepper, seeded and minced (optional)
- 2 tablespoons garam masala
- 1 teaspoon whole cumin seeds
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon black pepper
- 1 (14 ounce/397 gram) can tomato sauce
- 1 cup water
- 1 teaspoon organic brown sugar
- 3 cups diced butternut squash (½-inch pieces, you'll need about 1 ½ pounds, or half of a medium squash)
- 2 (15 ounce/425 gram) cans chickpeas, drained and rinsed
- 1 teaspoon salt, or to taste
For Serving
- Chopped fresh cilantro
- Cooked basmati rice
Instructions
- Coat the bottom of a large pot with the oil and place it over medium heat and add the onion. Cook the onion for about 10 minutes, stirring occasionally, until it softens and just begins to brown.
- Stir in the garlic, ginger, serrano pepper (if using), garam masala, cumin seeds, cinnamon, ground cumin, turmeric, cardamom, cloves, and black pepper. Cook the mixture for about a minute, stirring constantly, until it becomes very fragrant.
- Stir in the tomato sauce, water, brown sugar, and butternut squash. Bring the sauce to a boil, then reduce the heat to a low simmer. Cover the pot and let the mixture simmer for about 20 minutes, until the squash is tender, occasionally uncovering the pot to give it a quick stir.
- Uncover the pot and stir in the chickpeas. Let the mixture continue simmering, uncovered, for about 10 minutes, stirring occasionally, until the sauce thickens.
- Remove the pot from heat and season the mixture with a teaspoon of salt, or to taste.
- Divide onto plates and sprinkle with fresh cilantro. Serve with basmati rice.
Notes
Nutrition information does not include accompaniments.
Nutrition
Calories: 436kcal | Carbohydrates: 69g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 1076mg | Potassium: 1230mg | Fiber: 18g | Sugar: 16g | Vitamin A: 11662IU | Vitamin C: 35mg | Calcium: 173mg | Iron: 7mg