Chickpea and Butternut Curry Hotpot

Chef Mel calls this her favorite quick weeknight comfort meal: “I make a big batch so I can eat it all week, for a spicy, warm comforting lunch at work!”
By | March 06, 2016


Melt  coconut oil over medium high heat in a heavy-duty pot or Dutch oven with a tight- fitting lid. Add onion, butternut squash and all of the spices. Stir to coat the vegetables with the coconut oil and spices. Cook for 5 minutes. Add  vegetable stock, chickpeas, coconut milk, tomatoes and liquid aminos. Stir well to combine. Bring to a boil, then reduce the heat to low and simmer 30 to 40 minutes until the butternut is tender. Serve with fresh hot basmati rice. Garnish with chopped scallions and cilantro, if desired.  



  • 4 tablespoons coconut oil
  • 1 large sweet or yellow onion, chopped
  • 1 medium-sized butternut squash, peeled, seeded and cut into 2-inch chunks
  • 2 tablespoons mild curry powder (Madras is a good choice)
  • 1 teaspoon garam masala
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 2 cups vegetable stock
  • 2 cans chickpeas, drained and lightly rinsed
  • 1 can full-fat coconut milk, shaken
  • 1 15-ounce can fire-roasted tomatoes
  • 2 tablespoons Bragg liquid aminos
  • Accompaniments: Basmati rice
  • Optional: Chopped scallions, cilantro
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