How was everyone’s Thanksgiving holiday? I hope you had a lovely celebration. After the heavy and indulgent turkey dinners I’m sure many of you are looking for lighter options. This butternut squash and garbanzo curry is not only light but also low on the calories. Plus there’s not meat (i.e. no turkey) so it doesn’t leave our bellies feeling overstuffed.
The meal is quite simple to prepare and you might already have everything in your pantry. If you are tired of squash then feel free to substitute it for potatoes. Unfortunately I cannot take credit for the perfect nan bread and turmeric rice you see in the photos. They are leftovers from an Indian dinner take out. But you can easily steam some Basmati rice and add a little bit of ground turmeric to the pot. As for the nan bread it is easily available at the grocery store if you don’t have the time to bake some.
Let’s get to the recipe.
- 1 small Butternut Squash, halved-seeded and peeled
- 3 garlic cloves, minced
- ½ large red onion,thinly sliced
- 1 small can garbanzo beans (chickpeas), drained
- ½ can of stewed tomatoes
- 1.5 cups water or vegetable broth
- 1 sliced red chile, more or less adjusting to taste
- small piece of fresh ginger, cut into thin slices
- 1 tsp store bought Indian curry powder*
- 1 tsp ground turmeric
- salt to taste
- ¼ tsp dried fennel seed
- 1 dried curry leaf
- ¼ tsp yellow mustard seed
- 1 tbsp EVOO
- 1 small container of regular fat Greek yogurt
- Once the Butternut squash has been seeded and peeled, cut into even sized bite size cubes. Heat the oil, once warm add the onions and cook until translucent. Next add the cubed Butternut squash and sliced fresh chile(s) and saute for 3 minutes. Next add the drained garbanzo beans and stir. Add all of the spices to the pan and cook for about 4 minutes until spices release their scent. Next add the half can of tomatoes, water/broth and stir well. Partially cover and cook until the squash is tender.
- Uncover and turn heat down to lowest setting. Pour the Greek yogurt into the pan and stir until well combined. Continue simmering for another 5-8 minutes. Allow to cool slightly before serving.
I know the ingredients list seems long but as you can see the process is quite simple. This recipe is one of my go to fast dinners and I change the butternut squash for other seasonal vegetables. Enjoy it and have a great weekend.
In case you missed it, submissions for November’s YBR are now open. Can’t wait to see all of your great recipes. Add yours here: http://www.spiciefoodie.com/ybr/ybr-signup-temporary-page/