Take a traditional Indian chickpea curry called chole and add some fall-inspired butternut squash and what you get is this delectable butternut squash and chickpea curry.  

I love this curry so much I have been making it often this fall. The butternut squash adds a nice sweetness to the dish, and the addition of peppers and potatoes combined with chickpeas makes this an awesome one-pot meal. Served with naan or chapatis or ladled over steaming rice or quinoa – either way you have it this curry is delicious.

Butternut Squash & Chickpea Curry

Ingredients:

• 1 lb cut butternut squash
• 4 medium Yukon gold potatoes cut into thick slices or chunks
• 1 bell pepper cut into 1 inch pieces
• 1 medium onion finely chopped
• 4 garlic cloves finely crushed
• 1 15oz can garbanzo beans drained and rinsed
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp turmeric
• Salt
• Red chilies (optional)
• Oil
• Cilantro for garnish as much as you want
• Juice of 1/2 lemon

Directions:

• In a large pot heat 2 tbsp oil. Add the garlic and onions until onions are translucent.
• Add all the spices and toast in oil.
• Next add all the vegetables and chickpeas. Add salt and 4 cups water. Cover and cook for 15 minutes.  Add 2 cups more water if the water has evaporated and continue cooking vegetables for an additional 15 minutes until all the squash and chickpeas are tender.  Turn the stove off.
• Add lemon juice and cilantro and mix in. Butternut squash curry is ready.

• Serve butternut squash curry over white rice or quinoa.