Best 2 Vegan Butternut Squash And Chickpea Curry Recipes
Embark on a culinary journey with our tantalizing Vegan Butternut Squash and Chickpea Curry, a symphony of flavors and textures that will delight your taste buds. This delectable dish is a symphony of roasted butternut squash, chickpeas, and a creamy coconut milk-based curry sauce, all harmoniously blended with aromatic spices. Served over fluffy basmati rice, it's a perfect balance of sweet, savory, and comforting flavors. Additionally, discover our other delectable recipes: a flavor-packed Vegan Chickpea Tikka Masala, bursting with tangy tomatoes, coconut milk, and warming spices; a hearty and wholesome Vegan Lentil Curry, brimming with earthy lentils, vibrant vegetables, and a rich coconut-based sauce; and a delightful Vegan Sweet Potato and Chickpea Curry, a vibrant blend of roasted sweet potatoes, chickpeas, and a creamy coconut-based curry sauce. Each recipe offers a unique culinary experience, catering to various dietary preferences and taste profiles.
Let's cook with our recipes!
ROASTED BUTTERNUT SQUASH AND CHICKPEA CURRY
Comforting vegan roasted butternut squash and chickpea curry in a creamy coconut and tomato sauce. It's healthy, packed with flavour and ready in an hour!
Provided by Cupful of Kale
Categories Mains
Time 55m
Number Of Ingredients 18
Steps:
- 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 cm.
- Place on a large baking tray, drizzle generously with oil salt and pepper, toss and place in the oven for 35-40 minutues until soft through and starting to brown on the edges.
- In the meantime, start the curry. 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. Leave to cook for a further minute.
- Add all the spices - curry powder, garam masala, cumin, cumin seeds, turmeric and chilli powder. Cook for 30 seconds until fragrant, add a little more oil if needed so it doesn't burn.
- 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 with a hand blender till smooth, or a food processor. Transfer back to the pan.
- Add the chickpeas and cook for a further 5-10 minutes, it should have thickened and be nice and creamy and orange in colour. Taste the sauce and season with salt and pepper. If you like it spicy you can add some extra chilli powder.
- Add the roasted butternut squash, stir and serve! Top with some chopped fresh coriander and serve with basmati rice and your favourite sides - like my onion bhajis!
Nutrition Facts : Calories 268 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 12 grams fat, Fiber 5 grams fiber, Protein 7 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 154 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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
Tips:
- For a creamier curry, use coconut milk instead of vegetable broth.
- If you don't have chickpeas, you can use another type of bean, such as black beans or kidney beans.
- Add a teaspoon of garam masala to the curry for a more authentic flavor.
- Serve the curry with rice, quinoa, or naan bread.
- Garnish the curry with chopped cilantro or parsley.
Conclusion:
This vegan butternut squash and chickpea curry is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. The curry is also a good source of protein, fiber, and vitamins. So next time you're looking for a vegan meal that is both flavorful and nutritious, give this butternut squash and chickpea curry a try. You won't be disappointed!
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