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Butternut Squash Chana Masala

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 6 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 large white onion diced
  • 3 garlic cloves minced
  • 2 tsp freshly grated ginger
  • 2 tbsp garam masala
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 2 14 ounce cans diced tomatoes
  • 2 14 ounce cans chickpeas, drained and rinsed
  • 1 16 ounce can coconut milk
  • 3-4 cups 1/2 inch diced butternut squash about 1 medium butternut squash
  • Rice and naan for serving
  • Plain Greek yogurt for topping

Instructions

  • In a large pot, heat olive oil over medium-high heat.
  • Add onion and cook until softened, about 5-7 minutes.
  • Add garlic, ginger, and spices, and cook another minute or two, until spices are fragrant.
  • add tomatoes, chickpeas, coconut milk, and butternut squash, and stir well to combine.
  • Bring to a boil, reduce heat to medium-low, and let simmer for about 20 minutes, until the squash is tender.
  • Serve with rice and/or naan.
  • Top with a dollop of yogurt.
  • Enjoy!