ALL OF THE BEANS.
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Chick Pea Curry with Butternut Squash and Spinach
Why settle for another boring dinner when you could enjoy the rich flavors of curry, spinach and Bush's® Chick Peas mixed with the hearty texture of butternut squash in this nutritious and delicious recipe.
- Prep Time
10 Mins
- Cook Time
45 Mins
- Serves
6 to 8
Ingredients
- 4 tablespoons olive oil, divided
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 2 teaspoons fresh ginger, minced
- 1 serrano pepper, seeded and minced (optional)
- 3 tablespoons curry powder
- 1 teaspoon turmeric powder
- 4 cups butternut squash, cubed (approximately one medium squash)
- 2 cans (16 oz) of BUSH’s Chick Peas, drained and rinsed
- 2 cans (13.5 oz) coconut milk
- 4 cups baby spinach
- Red onions, sliced
- Lime wedges
- Salt and pepper, to taste
- Cilantro, chopped
- Basmati rice
Optional Toppings
chopped cilantro, sliced red onion, and a lime squeeze
Cooking Instructions
- 1SAUTE
In a Dutch oven or large sauté pan heat 2 tablespoons of olive oil and salute butternut squash until slightly brown, about 4 minutes.
- 2REST
Remove squash from pan and set aside.
- 3ADD
Add remaining 2 tablespoons of olive oil to pan and sauté onion until soft, about 3-5 minutes. Add garlic, ginger, and optional serrano pepper and cook for an additional minute.
- 4ADD
Add curry, turmeric and coconut milk. Stir and heat until simmering.
- 5COMBINE
Return squash to pan and add the chick peas. Cook for 10 minutes.
- 6STIR
Stir in spinach. Season with salt and pepper.
- 7GARNISH
Garnish with chopped cilantro, sliced red onion, and a lime squeeze. Serve with basmati rice.