This Butternut Squash Chana Masala is a flavorful and hearty vegan dish, combining the sweetness of butternut squash with the richness of chickpeas and aromatic Indian spices. It's perfect for a cozy dinner or meal prep for the week.
Ingredients: 1 butternut squash, peeled, seeded, and diced. 1 can chickpeas, drained and rinsed. 1 onion, diced. 3 cloves garlic, minced. 1-inch piece ginger, minced. 1 can diced tomatoes. 1 can coconut milk. 2 tablespoons olive oil. 2 teaspoons garam masala. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. Fresh cilantro, for garnish.
Instructions: In a large pot, heat olive oil over medium heat. Add diced onion, garlic, and ginger. Saut until onions are translucent. Add diced butternut squash and cook for 5 minutes, stirring occasionally. Stir in garam masala, cumin, coriander, turmeric, and cayenne pepper. Cook for another minute. Add diced tomatoes and coconut milk. Stir well to combine. Bring the mixture to a simmer, then reduce heat to low and cover. Let it simmer for about 20 minutes, or until the butternut squash is tender. Add chickpeas to the pot and stir. Cook for an additional 5 minutes to heat the chickpeas through. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro leaves. Enjoy!
Prep Time: 15 minutes
Cook Time: 30 minutes
Corinne Hart














