Squash, Spinach & Chickpea Curry with Turmeric Blend

This super-simple curry gets volumes of flavor – and an anti-inflammatory punch – from a DIY curry blend that starts with turmeric.
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Squash, Spinach & Chickpea Curry with Turmeric Blend recipe

Squash, Spinach & Chickpea Curry with Turmeric Blend

TURMERIC POWDER: Rich in curcumin, a powerful compound that has anti- inflammatory, heart protective and cancer-preventive benefits, turmeric is best combined with black pepper to increase its absorption and availability. Try adding turmeric powder and black pepper to scrambled eggs or cooked quinoa; purée with coconut milk, honey and pepper for a healing drink; or toss with cauliflower florets, black pepper, olive oil and garlic and roast until tender. This super-simple 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.

  • Duration
  • Prep Time
  • 4Servings

Ingredients

  • 6 tbsp ground turmeric (TRY: Simply Organic Turmeric)

    4 tsp each ground coriander and cumin

    2 tsp each ground black pepper and dry mustard

    1 tsp ground cinnamon

    ½ tsp ground cayenne pepper, or to taste

    1 tbsp coconut oil

    1 small yellow onion, chopped

    4 cloves garlic

    2 cups low-sodium vegetable or chicken broth

    2 cups peeled and cubed butternut squash or pumpkin

    1 13.5-oz BPA-free can full-fat coconut milk

    1 15-oz BPA-free can chickpeas, drained and rinsed

    2 cups baby spinach

    1 cup frozen peas, thawed

    ½ cup fresh basil, chopped

Preparation

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. Add broth and squash; bring to a boil, reduce heat and simmer, partly covered, for 10 minutes, until squash is tender.

3. 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. Transfer to serving bowls and top with basil.

Nutrition Information

  • Serving Size: ¼ of recipe
  • Calories: 423
  • Carbohydrate Content: 39 g
  • 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