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Good for any season, but especially cozy in fall and winter, this super-simple vegan squash curry gets volumes of flavor – and an anti-inflammatory punch – from a DIY curry blend that starts with turmeric. The recipe calls for more spice blend than you’ll need; store the rest in an airtight jar. It’s a speedy dish, coming together from start to finish in about 20 minutes – and you might have most of the ingredients already in your pantry right now.
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Weeknight Chickpea, Spinach, and Squash Curry
1. In a small jar with a lid, combine turmeric, coriander, cumin, black pepper, mustard, cinnamon and cayenne. Shake to mix; set aside.
2. In a medium pot, heat oil. Add onions and sauté for 3 to 5 minutes, until softened. Add 2 to 1 tbsp turmeric mixture (reserve remaining spice mixture for another use) and garlic. Cook, stirring constantly, for 1 minute.
3. Add broth and squash. Bring to a boil. Reduce heat and simmer, partly covered, for 10 minutes, until squash is tender.
4. Transfer half of cooked squash to a blender, add coconut milk and purée until smooth. Return to pot and add chickpeas, spinach ,and peas. Cook for 2 to 3 minutes, until chickpeas and peas are heated through and spinach is wilted.
5. Transfer to serving bowls and top with basil.
- Serving Size ¼ of recipe
- Calories 423
- Carbohydrate Content 39 g
- Cholesterol Content 0 mg
- Fat Content 27 g
- Fiber Content 10 g
- Protein Content 13 g
- Saturated Fat Content 21 g
- Sodium Content 96 mg
- Sugar Content 7 g
- Monounsaturated Fat Content 2 g
- Polyunsaturated Fat Content 1 g