Squash And Chick Pea Curry

13 ingredients
1 steps

Ingredients

  • 1/4 cup butter
  • 1 teaspoon ground turmeric
  • 1 tablespoon ground cumin
  • 10 cloves
  • 1 teaspoon salt
  • 1 teaspoon ground cayenne pepper
  • 1/4 cup light brown sugar
  • 2 pounds butternut squash, peeled and cut into 3/4-inch cubes
  • 1/2 cup tomato puree
  • 1/2 cup Greek-style yogurt (optional)
  • 3 cups cooked chickpeas
  • Cooked basmati rice, for serving
  • 1/4 cup thinly sliced scallions

Directions

  1. 1
    {"0":"1. Move oven rack to middle position and preheat oven to 425 degrees.","2":"2. Set a medium pot over medium-low heat. Add butter and cook until melted and foam subsides, about 2 minutes. Stir in turmeric, cumin, cloves, salt, cayenne and sugar and cook until aromatic, about 1 minute. Stir in tomato puree and squash until well combined. Transfer pot's contents to a large casserole dish and bake on middle rack of oven until squash is browned and easily pierced with a sharp knife, about 20 minutes.","4":"3. Meanwhile, season yogurt, if using, with salt.","6":"4. Remove casserole from oven. Stir in chickpeas until well combined. Return to oven and roast, uncovered, until chickpeas are heated through, about 5 minutes. Season with salt to taste. Serve over basmati rice. Garnish with scallions and a dollop of yogurt, if using."}

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