Can I use pumpkin instead of squash?

Absolutely, Any orange-fleshed squash or pumpkin works great. Kabocha or sugar pumpkin are my top picks when butternut's not around. Just chop it about the same size - the cooking time might vary by 5 minutes or so. Sweet potatoes work too in a pinch, though they'll make the curry sweeter.

How do I make it spicier?

Oh, I like how you think. Try these heat boosters: Add 1/2 tsp cayenne with the curry powder Toss in a chopped fresh chili (serrano or Thai work great) with the onions Stir in 1 tbsp sriracha or chili garlic sauce with the coconut milk Just taste as you go - you can always add more heat but can't take .

Is it freezer-friendly?

Like your favorite sweater. This curry freezes beautifully for 2-3 months. Portion it out before freezing - I use 2-cup containers for easy single servings. Thaw overnight in the fridge, then reheat gently on the stove with a splash of water to loosen it up. The squash stays surprisingly tender.

Can I use light coconut milk?

You can, but full-fat gives that luxuriously creamy texture I love. If you go light, the sauce might be thinner - try simmering it a few extra minutes to thicken, or mash some chickpeas against the pot. For a happy medium, use one can full-fat and one light.

Delicious 30-Minute Chickpea & Butternut Squash Curry Recipe -

Name: Delicious 30-Minute Chickpea & Butternut Squash Curry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1 cup chickpeas, cooked; 2 cups butternut squash, cubed; 1 onion, diced; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1 can coconut milk; 2 tbsp curry powder; 1 tbsp olive oil; Salt to taste

Delicious 30-Minute Chickpea & Butternut Squash Curry Recipe

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A hearty and flavorful curry made with chickpeas and butternut squash, perfect for a nutritious meal.

Author: RecipeZest
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Indian
Diet: Vegetarian

Ingredients

Scale

1 cup chickpeas, cooked
2 cups butternut squash, cubed
1 onion, diced
2 cloves garlic, minced
1 tbsp ginger, grated
1 can coconut milk
2 tbsp curry powder
1 tbsp olive oil
Salt to taste

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Instructions

Heat olive oil in a pan over medium heat.
Add onion, garlic, and ginger. Sauté until fragrant.
Add butternut squash and cook for 5 minutes.
Stir in chickpeas, curry powder, and coconut milk.
Simmer for 15-20 minutes until squash is tender.
Season with salt and serve warm.

Notes

Use canned chickpeas for quicker prep.
Adjust spice level by adding chili flakes.
Serve with rice or naan bread.

Find it online: https://recipeszest.com/chickpea-butternut-squash-curry-recipe/