BUTTERNUT SQUASH AND CHICKPEA CURRY

Butternut Squash and Chickpea Curry image

Provided by Chicagoland Chef du

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup butter
1 teaspoon ground turmeric
1 tablespoon ground cumin
10 whole cloves, approx. 1/2 teaspoon ground, more to taste
1 teaspoon salt
1 teaspoon ground cayenne pepper
1/4 cup light brown sugar
1/2 cup tomato puree, I used 8 oz. tomato sauce
2 lbs butternut squash, peeled and cut into 3/4-inch cubes
3 cups chickpeas, cooked, I used 2 16 oz. cans, rinsed
1 cup Greek yogurt, plain for topping
3 scallions, sliced for garnish
1/4 cup broth, for thinning vegetable, chicken (optional)
basmati rice, cooked, 1/2 -1 C per person more as desired

Steps:

Start cooking your basmati rice.
Move oven rack to middle position and preheat oven to 425 degrees.
Set a medium pot over medium-low heat. Add butter and cook until melted and foam subsides, about 2 minutes. Careful not to burn, (it is ok if the butter browns a bit while cooking. My butter browned and it still tasted great).
Stir in turmeric, cumin, cloves, salt, cayenne and sugar and cook until aromatic, about 1 minute.
Stir in tomato purée/ sauce and squash until well combined.
Transfer to a large casserole dish, (cover, although not specified, I covered to retain moisture) and bake on middle rack of oven until squash is browned and easily pierced with a sharp knife, about 20 minutes.
Remove casserole from oven. Stir in chickpeas until well combined.
Return to oven and roast, uncovered, until chickpeas are heated through, about 5 -10 minutes. Season with salt to taste.
Remove the whole cloves if using.
Although this recipe does does not call for broth, if you would like more sauce, add vegetable or chicken broth to thin.
Serve over basmati rice. Garnish with scallions and a dollop of yogurt.