Ingredients:

  • 2 tbsp neutral oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 jalapeño, seeded and minced
  • 1 lb butternut squash, peeled and cut into 1-inch cubes
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 cup crushed tomatoes
  • 1 cup vegetable broth
  • 1 tbsp lemon juice
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp ground coriander
  • 1 tbsp garam masala
  • 1/2 tsp Kashmiri red chili powder
  • 1 tsp salt

Instructions:

  1. Heat neutral oil in a large deep skillet or Dutch oven over medium-high heat. Add cumin seeds and sauté until they begin to pop and smell nutty.
  2. Add the diced yellow onion to the skillet and sauté for 5–7 minutes until translucent and golden brown.
  3. Stir in the minced garlic, grated ginger, and minced jalapeño. Cook for 60 seconds until fragrant.
  4. Lower the heat to medium. Stir in turmeric, coriander, garam masala, and Kashmiri red chili powder. Toast the spices for 30–60 seconds, stirring constantly.
  5. Add the cubed butternut squash and sauté with the aromatics until lightly glazed.
  6. Stir in the drained chickpeas, crushed tomatoes, and vegetable broth. Bring to a simmer.
  7. Simmer until the butternut squash is tender. Using a spoon, mash a small handful of chickpeas directly into the sauce to thicken the gravy.
  8. Stir in the lemon juice and salt to taste before serving.