Curry powder is a delicious mix of spices, the most popular combination being coriander, turmeric, cumin, and red pepper. This is a very common spice mixture in Indian dishes, but is also used widely around the world. I love roasting vegetables with curry powder, you can really use any vegetable your heart desires!
Roasting makes the squash soft and delicious, while the chickpeas become crunchy and crispy. The texture is to die for when you eat them together. The spicy kick from the curry powder accentuates the sweet butternut squash perfectly. This would make a great side dish to a bigger meal, or you could cook up some quinoa or rice and top with this recipe for a filling and delicious main meal.
Serves 1
For the Squash and Chickpeas, you will need:
about 1/3 of a butternut squash, peeled and cut into 1″ cubes
1/2 can chickpeas
extra virgin olive oil
1 tsp curry powder
pinch of cayenne pepper
For the Cilantro Lemon Yogurt Sauce, you will need:
1/3 cup plain Greek yogurt
1 tbsp lemon juice
1/2 tbsp fresh or ground cilantro
Directions:
Preheat your oven to 375F. Combine all ingredients for the Squash and Chickpeas in a large bowl and mix until evenly coated with the oil and spices. Place on a baking tray and roast for approximately 30 minutes, or until the squash is softened and the chickpeas look crispy.
For the Yogurt Sauce, place all ingredients in a small bowl and mix until combined.
Serve the roasted squash and chickpeas over a bed of greens or a cooked grain like quinoa or brown rice for a heartier meal. Top with the yogurt sauce. I also added avocado slices for a healthy fat, and it was delicious!
Enjoy!
