Description
A comforting and flavorful vegetarian Japanese-style butternut squash curry with chickpeas and creamy coconut milk, perfect for warming up during the winter season. This easy-to-make curry combines tender butternut squash, protein-rich chickpeas, and authentic curry seasoning for a delicious plant-based meal served best with rice or bread.
Ingredients
Vegetables and Legumes
- 1/2 onion, finely chopped
- 250 g butternut squash, peeled and cut into small pieces
- 150 g cooked chickpeas
Liquids and Seasonings
- 200 ml coconut milk
- 1 Japanese curry cube (or substitute with curry spices)
- 1 tablespoon vegetable oil
Instructions
- Prepare Ingredients: Peel and finely chop the half onion. Peel and cut the butternut squash into small cubes to ensure even cooking and ease of eating.
- Sauté Vegetables: Heat 1 tablespoon of vegetable oil in a skillet or frying pan over medium heat. Add the chopped onion and butternut squash pieces and sauté for about 5 minutes, stirring regularly to prevent sticking and to soften the vegetables.
- Add Coconut Milk and Simmer: Pour in the 200 ml of coconut milk, stir to combine, then cover the pan and let the mixture simmer gently on low heat for 10 minutes to allow flavors to blend and the squash to become tender.
- Add Chickpeas and Curry Seasoning: Add the cooked chickpeas and the Japanese curry cube (or your chosen curry spice mix). Stir everything together thoroughly to dissolve the curry cube and evenly distribute the spices.
- Simmer Again: Cover the pan and let it simmer for another 10 minutes on low heat to deepen the flavors and ensure the chickpeas are heated through.
- Adjust and Serve: Once cooked, stir the curry well. If needed, adjust the texture by adding a little water to your preferred consistency. Serve immediately, ideally accompanied by basmati or fragrant rice, fresh coriander, or enjoy with sourdough or pita bread for a complete meal.
Notes
- You can substitute the Japanese curry cube with a homemade spice blend of salt, pepper, curry powder, cumin, ginger, and a pinch of paprika.
- To make your own curry paste: gently heat 50 g of oil in a small saucepan, add 50 g of flour, and cook for 15 minutes stirring regularly until golden. Let cool slightly, then stir in 20 g of curry powder for a homemade seasoning paste.
- Serve with basmati or fragrant rice, or simply with sourdough or pita bread for a hearty meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese Fusion
