butternut squash, chickpea + spinach curry
We’re big fans of pantry items that can quickly (and deliciously) bring ingredients together into one flavorful dish, and a quality curry sauce makes this an easy weeknight meal.
- 1 small butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch cubes
- 3 tablespoons extra virgin olive oil, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 small red onion, sliced
- 1 clove garlic, finely minced
- 1 15-ounce can chickpeas, drained and rinsed
- 1 12.5-ounce jar madras curry sauce (we love Maya Kaimal brand)
- 3 cups low-sodium vegetable stock (or water), divided
- 1 1/2 cups Israeli couscous
- 3 ounces baby spinach
- Fresh chopped cilantro, for garnish, optional
- Preheat oven to 400°F.
- Place squash on a baking sheet and toss with 2 tablespoons olive oil. Season with salt and pepper. Roast for 35-40 minutes, turning once, until lightly browned on all sides and softened.
- In a Dutch oven, heat remaining 1 tablespoon oil over medium heat. Add onion and cook for 5-10 minutes, until softened. Season with salt and pepper. Add garlic and cook for another minute. Add chickpeas and sauce and reduce heat to a simmer.
- Meanwhile, make couscous. In a medium saucepan, bring 2 cups stock/water to a boil. Add couscous, cover, and simmer, stirring occasionally for 8-10 minutes until couscous is cooked and liquid has evaporated. Fluff with a fork.
- To pan, add roasted butternut squash and remaining 1 cup stock/water (or enough to reach desired thickness) and cook for about 5 minutes, until warmed through. Add spinach and cook until just wilted.
- Divide couscous among serving bowls and top each with some curry mixture. Serve warm.