Creamy Vegan Butternut Squash Curry with Quinoa Pilaf and Spiced Chickpeas

Allergens

None

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 cup uncooked quinoa
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 can (13.5 oz) coconut milk
• Salt and black pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions

1. a. In a large pot, heat olive oil over medium heat. Add onion, garlic, and ginger cook until softened, about 5 minutes. b. Stir in coriander, turmeric, cumin, cinnamon, cloves, and nutmeg. Cook for 1 minute, stirring constantly to avoid burning the spices. c. Add cubed butternut squash and coconut milk. Bring to a boil, then lower heat and simmer until the squash is tender, about 20 25 minutes. Season with salt and pepper. d. While the curry cooks, prepare quinoa according to package instructions. e. In a small pan, heat olive oil over medium heat. Add chickpeas, seasoning them with salt and pepper. Cook for 3 4 minutes until heated through and slightly crispy. f. To serve, divide the quinoa among two plates, then top with butternut squash curry and chickpeas. Garnish with fresh cilantro.

Chef’s Insight

To enhance the aroma, add a few drops of cardamom or cinnamon essential oil to the curry sauce while it simmers.

Notes

Serve with a refreshing mint and cucumber salad for an added touch of freshness.