Butternut Squash Curry Bowls

Source

https://lovingitvegan.com/butternut-squash-curry-bowls/

Ingredients

• 30ml olive oil (2 Tbsp), extra virgin
• 1 medium onion, chopped
• 4 cloves garlic, crushed
• 30ml fresh ginger, finely grated (2 Tbsp)
• 30ml mild curry powder (2 Tbsp)
• ¼ tsp ground coriander
• ¼ tsp turmeric
• ¼ tsp red pepper flakes (chili flakes)
• 800g butternut squash, peeled and chopped (~5 cups, ~1 large squash)
• 400g crushed tomatoes (14 oz) — or canned chopped tomatoes
• 400ml canned full-fat unsweetened coconut milk
• 1 × 15-ounce can chickpeas, drained (~425g) — or 1½ cups cooked chickpeas
• ½ Tbsp coconut sugar or light brown sugar
• 60g baby spinach (2 cups), chopped

For Serving

• Basmati rice
• Roasted salted cashews (or peanuts)
• Fresh cilantro, chopped
• Lime wedges

Instructions

1. Sauté onion in olive oil until softened.
2. Add garlic, ginger, curry powder, coriander, turmeric, chili flakes — toast with onion 1 min.
3. Add butternut squash, toss to coat with spices.
4. Add crushed tomatoes and coconut milk. Stir.
5. Bring to simmer, reduce heat, cover, simmer 15–20 min until squash is soft but firm.
6. Add chickpeas and coconut sugar. Simmer a few minutes.
7. Stir in baby spinach until just wilted.
8. Serve over basmati rice, topped with cashews, cilantro, and lime wedges.

Tips & Notes

• Serves 4–6. Great for meal prep.
• Pumpkin/sweet potato swap: Works well as substitute for butternut squash.
• Oil-free: Sauté onion in water or vegetable stock instead.
• Fridge: 3–4 days. Freezer: 3 months.
• Nutrition per serve (excl. rice): 532 kcal, 56g carbs, 12g protein, 34g fat.