VEGAN BUTTERNUT SQUASH AND CHICKPEA CURRY
This is a delicious vegetable curry with chickpeas and butternut squash, but you can use any other pumpkin as well. If you're not vegan, yogurt tastes great with it, or you can use soy yogurt instead of course. I like to use dried chickpeas and cook them myself instead of canned, but you can of course use canned chickpeas as well.
Provided by MisterHealthy
Categories Main Dish Recipes Curries Vegetarian
Time 9h20m
Yield 4
Number Of Ingredients 14
Steps:
- Place chickpeas in a large bowl and cover with cold water. Let soak, 8 hours to overnight.
- Drain and rinse chickpeas under running cold water. Place in a large pot, cover with several inches of water, and bring to a boil. Reduce heat and simmer until chickpeas are soft, 60 to 75 minutes. Drain.
- When chickpeas are halfway done, heat oil in a large pot and cook onions until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add cardamom pods, chile peppers, coriander seeds, turmeric, and mustard seeds and toast for 1 minute. Mix in tomato paste.
- Stir butternut squash and carrots into the pot. Add enough water to cover vegetables halfway. Simmer over low heat, partially covered, until all the vegetables are soft, 25 to 35 minutes. Add more water if curry gets too dry.
- Mix in cooked chickpeas shortly before serving and heat until warm. Serve sprinkled with cilantro.
Nutrition Facts : Calories 459.6 calories, Carbohydrate 84.3 g, Fat 10.8 g, Fiber 18.7 g, Protein 15.2 g, SaturatedFat 1.6 g, Sodium 69.4 mg, Sugar 18.3 g
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Rehan Gaddi
[email protected]This is the perfect curry for a cozy night in.
Shah Lasani
[email protected]I'm going to try making this curry with different vegetables next time. I think it would be great with sweet potatoes or carrots.
Kashif Kanwal
[email protected]This curry is a great meal prep option. It reheats well and tastes just as good the next day.
Alyssa Ross
[email protected]I would recommend serving this curry with rice or naan bread.
Priscilla Washington
[email protected]This curry is very easy to make. I had it on the table in under 30 minutes.
Fjgfg Giffjj
[email protected]I'm not a fan of chickpeas, but I didn't mind them in this curry. They added a nice texture and protein boost.
143 Mubarra Shafique
[email protected]This curry is a great way to warm up on a cold day. The spices are very comforting.
Taimoor Jan
[email protected]I love the creamy texture of this curry. The coconut milk really makes it special.
Sidbot511
[email protected]This curry is a bit too sweet for my taste. I would recommend using less butternut squash or adding some chopped tomatoes to balance out the sweetness.
Anwar Shah
[email protected]I'm not a vegan, but I really enjoyed this curry. It's a great way to get your daily dose of vegetables.
Jodi Perry
[email protected]This curry is a great way to use up leftover butternut squash. It's also a very affordable and easy-to-make dish.
Midnight
[email protected]I made this curry for a dinner party, and it was a huge hit! Everyone loved the unique and flavorful taste. I will definitely be making this again soon.
salah Mahjoub
[email protected]This is the best vegan curry I've ever had! The butternut squash and chickpeas are so tender, and the curry sauce is perfectly spiced. I will definitely be making this again.
Documentary Documentary
[email protected]I followed the recipe exactly, but my curry turned out bland. I think I might have used a bad batch of curry powder.
Haker ALG
[email protected]This curry is a bit too spicy for my taste, but it's still very good. I would recommend using less curry powder if you don't like spicy food.
Jombwe Alex
[email protected]I love this curry! It's so flavorful and satisfying. I always make a big batch and freeze the leftovers for later. It's also a great way to use up leftover butternut squash.
Shehzad Shehzad
[email protected]This curry was easy to make and packed with flavor. I used a store-bought curry paste, which made it even quicker to prepare. The butternut squash and chickpeas were cooked perfectly, and the curry was creamy and delicious. I served it with naan brea
hayden hoxworth
[email protected]I'm not usually a fan of butternut squash, but this curry changed my mind! The squash was roasted to perfection, and it had a lovely caramelized flavor. The chickpeas were also cooked perfectly, and they added a nice texture to the curry.
Mish Zafar
[email protected]This butternut squash and chickpea curry was an absolute delight! The flavors were perfectly balanced, with a hint of sweetness from the squash and a touch of heat from the curry powder. The chickpeas added a nice protein boost, and the coconut milk