Delicious Vegan Butternut Squash Chickpea Curry Recipe to Savor

The savory aroma of Vegan Butternut Squash Chickpea Curry fills the kitchen, inviting everyone to the table with its enchanting blend of spices and comforting warmth. Picture golden-hued squash nestled among fluffy chickpeas, creating a delightful hug-in-a-bowl that warms both the palate and the heart.

This recipe doesn’t just wow your taste buds; it also offers a cozy culinary experience that’s perfect for a chilly evening or an unexpected gathering. Just imagine serving this vibrant curry, alongside fluffy basmati rice, as friends gather around, laughter mingling with the steamy scents wafting through the air—it’s a perfect moment waiting to unfold.

Ingredients for Vegan Butternut Squash Chickpea Curry

Here’s what you’ll need to make this delicious Vegan Butternut Squash Chickpea Curry:

1 medium butternut squash – about 3-4 cups, cubed; select one that feels heavy for its size for the best flavor.
2 tbsp coconut oil – adds richness and a hint of sweetness; you can substitute with olive oil if desired.
1 red onion – diced; for sweetness and depth of flavor.
4 garlic cloves – minced; the more garlic, the better, am I right?
1 thumb-sized piece of ginger – grated; for a warm, spicy kick.
1 tbsp curry powder – medium; this is where all the flavor magic begins.
1 tsp garam masala – a fragrant spice blend that brings everything to life.
1/2 tsp ground cumin – provides an earthy flavor; fresh roasted is best!
1/2 tsp cumin seeds – for a nutty crunch; you can toast them for extra flavor.
1/4 tsp turmeric – adds a lovely golden color; it’s known for its anti-inflammatory properties.
1/4 tsp hot chilli powder – adjust to your heat preference; go lighter if you’re spice-averse!
1 tin (400ml) chopped tomatoes – the base that brings everything together.
1 tin (400ml) coconut milk – yielding a creamy and rich texture.
200ml vegetable stock – a flavor booster that binds everything together.
1 tin (400g) chickpeas – protein-packed and fantastic for texture.
Salt and pepper – to taste.
Chopped coriander – for garnish and freshness.
Basmati rice – for serving; the fluffy texture pairs perfectly with the curry.

How to Make Vegan Butternut Squash Chickpea Curry

Follow these simple steps to prepare this delicious Vegan Butternut Squash Chickpea Curry:

Step 1: Prep the Butternut Squash
Preheat the oven to 400°F (200°C). Cut both ends off the butternut squash, peel it, and then slice it in half lengthwise. Cube the squash into roughly equal chunks of about 1/2-1 inch for even roasting.

Step 2: Roast the Squash
Place the diced squash on a large baking tray. Drizzle generously with coconut oil, and sprinkle with salt and pepper. Toss well, then spread out evenly. Roast in the oven for 35-40 minutes, until soft and golden brown on the edges—trust me, your kitchen will smell heavenly!

Step 3: Sauté Aromatics
In the meantime, heat the coconut oil in a large pan over medium heat. Once melted, add the finely chopped red onion and sauté for a few minutes until it becomes translucent. Then, add the minced garlic and grated ginger and cook for an additional minute; the scent should reach mouthwatering heights.

Step 4: Spice It Up
Add the curry powder, garam masala, ground cumin, cumin seeds, turmeric, and hot chilli powder to the pan. Cook for 30 seconds, stirring continuously until the spices are fragrant—your taste buds are in for a treat!

Step 5: Simmer the Sauce
Pour in the chopped tomatoes, coconut milk, and vegetable stock. Stir it all together and bring the mixture to a gentle simmer. Let it cook for about 10 minutes, then carefully transfer to a bowl and blend until smooth. A bit of frothier texture makes for a wonderful mouthfeel!

Step 6: Create a Creamy Curry
Return the blended sauce back to the pan over medium heat. Add the chickpeas and allow it to cook for an additional 5-10 minutes, until the sauce is thickened and creamy. Tweak the seasoning with salt and pepper, adjusting the spiciness with extra chilli powder if you want to feel that heat!

To serve, gently fold in the roasted butternut squash, stirring to combine. Serve topped with freshly chopped coriander and a side of fluffy basmati rice for the ultimate comfort meal experience. Enjoy a new favorite recipe that’s bound to bring warmth to your table and hearts!

Perfecting Vegan Butternut Squash Chickpea Curry Cooking Process

Start by roasting the butternut squash to bring out its natural sweetness, while simultaneously sautéing the aromatics. Blend the sauce together before adding chickpeas for a creamy texture; finish by incorporating the roasted squash for a perfectly balanced curry.

Add Your Touch to Vegan Butternut Squash Chickpea Curry

Feel free to swap butternut squash for sweet potatoes or pumpkin for a unique twist. You can also add extra vegetables like spinach or kale for some greens, or give it a kick with fresh chilies or a splash of lime juice.

Storing & Reheating Vegan Butternut Squash Chickpea Curry

Cool the curry to room temperature, then transfer it to an airtight container for refrigeration, where it will last for up to five days. Reheat gently on the stovetop or in the microwave to maintain its creamy texture.

The first time I made this dish, I was welcomed with praises from my friends who devoured it in minutes, asking me to make it for every dinner party thereafter.

FAQs About Vegan Butternut Squash Chickpea Curry

What is Vegan Butternut Squash Chickpea Curry?

Vegan Butternut Squash Chickpea Curry is a delightful and hearty dish that combines the sweetness of roasted butternut squash with protein-rich chickpeas. Cooked in coconut milk, it’s a creamy, flavorful curry seasoned with aromatic spices such as curry powder, garam masala, and turmeric. This dish not only satisfies your taste buds but is also a nutritious option packed with vitamins, fiber, and plant-based protein. Perfect for a cozy dinner or meal prep, this vegan curry is sure to become a staple in your kitchen.

How can I customize my Vegan Butternut Squash Chickpea Curry?

You can easily put your own twist on Vegan Butternut Squash Chickpea Curry by swapping the butternut squash for sweet potatoes or pumpkin. Adding fresh greens like spinach or kale enhances the nutritional profile and brings flavor. For an extra kick, consider incorporating fresh chilies or a squeeze of lime juice. You can also adjust the spices based on your heat preference, either by increasing or decreasing the chilli powder. This flexibility ensures an exciting dish every time you make it.

How do I store and reheat Vegan Butternut Squash Chickpea Curry?

To store Vegan Butternut Squash Chickpea Curry, let it cool to room temperature before transferring it to an airtight container. Refrigerated, it will stay fresh for up to five days. To reheat, simply warm it gently on the stovetop or in the microwave. If it appears too thick, feel free to add a splash of vegetable stock or coconut milk to restore its creamy texture. Just be careful not to overheat it, as this can affect the overall consistency and flavors.

Is Vegan Butternut Squash Chickpea Curry gluten-free?

Yes, Vegan Butternut Squash Chickpea Curry is naturally gluten-free, making it a perfect option for anyone with gluten sensitivities or celiac disease. The ingredients primarily consist of vegetables, spices, and chickpeas, all of which are gluten-free. However, it’s essential to check that any additional ingredients or garnishes you use, such as store-bought vegetable stock, are also gluten-free to keep the recipe safe for those avoiding gluten. Enjoy this delicious dish worry-free!

Conclusion for Vegan Butternut Squash Chickpea Curry

Vegan Butternut Squash Chickpea Curry is an easy, flavorful dish that brings warmth and comfort to any table. With its proper balance of spices and creamy coconut milk, it offers a satisfying meal suitable for any occasion. Customize it to your taste, and you’ll have a recipe that never gets old. Whether you’re serving it at a family dinner or meal-prepping for the week, this curry will surely become a beloved favorite. Enjoy the deliciousness of this Vegan Butternut Squash Chickpea Curry, and share it with friends and family!

Delicious Vegan Butternut Squash Chickpea Curry Recipe to Savor

Experience the warmth of this Vegan Butternut Squash Chickpea Curry, a delightful balance of sweet and savory flavors.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 3 servings

Course: Dinner Recipes

Cuisine: Indian, Vegan

Calories: 268

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 medium butternut squash about 3-4 cups, cubed
• 2 tbsp coconut oil
• 1 red onion
• 4 garlic cloves crushed
• 1 thumb sized ginger grated
• 1 tbsp curry powder medium
• 1 tsp garam masala
• 1/2 tsp ground cumin
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric
• 1/4 tsp hot chilli powder
• 1 tin (400ml) chopped tomatoes
• 1 tin (400ml) coconut milk
• 200 ml vegetable stock
• 1 tin (400g) chickpeas
• Salt and pepper to taste
• Chopped coriander to serve
• Basmati rice to serve

Equipment

• large baking tray
• Large pan
• Blender

Method

 

1. Preheat oven to 200C/400F. Cut both ends off the squash, peel it, and cut in half lengthways. Cut into roughly equal sized cubes about 1/2-1 inch.
2. Place the butternut squash on a large baking tray, drizzle generously with oil, salt, and pepper, toss, and place in the oven for 35-40 minutes until soft through and starting to brown on the edges.
3. In the meantime, add coconut oil to a large pan on medium heat. Once melted, add finely chopped onion. Stir and fry for a few minutes, then add crushed garlic and grated ginger. Cook for a further minute.
4. Add all the spices - curry powder, garam masala, cumin, cumin seeds, turmeric, and chilli powder. Cook for 30 seconds until fragrant, adding more oil if needed to prevent burning.
5. Add the chopped tomatoes, coconut milk, and vegetable stock. Bring to a gentle simmer and let cook for 10 minutes. Transfer to a bowl and blend until smooth, or use a food processor. Transfer back to the pan.
6. Add the chickpeas and cook for a further 5-10 minutes until thickened and creamy. Taste the sauce and season with salt and pepper. Adjust spiciness with extra chilli powder if desired.
7. Add the roasted butternut squash, stir and serve. Top with chopped fresh coriander and serve with basmati rice.

Nutrition

Serving: 1servingCalories: 268kcalCarbohydrates: 36gProtein: 7gFat: 12gSaturated Fat: 10gSodium: 154mgFiber: 5gSugar: 4g

Notes

This Vegan Butternut Squash Chickpea Curry is a versatile recipe that can be tailored to your taste with various vegetables and spices.

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