Vegan Butternut Squash Chickpea Curry

Introduction

Delicious Vegan Curry Recipe

If you’re looking for a hearty, flavorful, and nourishing plant-based dish, this vegan roasted butternut squash and chickpea curry is a must-try! Packed with fragrant spices, creamy coconut milk, and roasted squash, it’s the perfect meal for chilly days or whenever you want something satisfying yet wholesome. The combination of roasted butternut squash and tender chickpeas is a match made in heaven, creating a dish that’s as comforting as it is healthy.

Detailed Ingredients with Measures

Fresh and Flavorful Ingredients

For this vegan curry recipe, you’ll need the following:

1 medium butternut squash (peeled and cubed)
1 tablespoon of olive oil
For roasting the squash
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon smoked paprika

For the curry base:
1 large onion, finely chopped
4 garlic cloves, minced
A thumb-sized piece of fresh ginger, grated
1 red chili, finely chopped (optional, for spice)
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon smoked paprika
1 400ml can of coconut milk
1 400g can of chickpeas, drained and rinsed
A handful of fresh spinach
Salt and pepper, to season

To serve:
Chopped fresh cilantro (optional)
Steamed rice or warm naan bread on the side

Simple and easy-to-find ingredients make this recipe practical, but the vibrant flavors elevate it to something truly special.

Prep Time

Ready in No Time

Preparing this flavorful dish requires little effort and just the right balance of steps. From chopping the butternut squash to seasoning it for roasting, the prep work is straightforward. Peeling and cubing the squash will take you around 10-15 minutes, while the rest of the ingredients (chopping garlic, onion, and ginger) can be quickly prepped in advance. In total, prep time should take approximately 20 minutes.

Cook Time, Total Time, Yield

Cooking Made Simple

The cook time is around 40 minutes, allowing enough time to develop deep, rich flavors. This includes roasting the butternut squash until slightly caramelized and cooking the curry on the stovetop until the spices blend perfectly with the coconut milk. Total time for the entire recipe is approximately 1 hour.

Generous Servings

This recipe serves 4 people generously, making it a great option for family dinners or meal-prepping for the week. With its mix of textures and warming spices, everyone is sure to enjoy this vibrant curry.

Indulge in this vegan roasted butternut squash and chickpea curry that highlights the magic of simple ingredients and robust spices coming together in a nourishing dish. Serve it alongside your favorite rice or bread, and let the creamy, aromatic flavors warm your soul.
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Detailed Directions and Instructions

Step 1: Prepare the Butternut Squash

– Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
– Peel the butternut squash, deseed it, and cut it into ½-inch cubes.
– Place the cubes on the lined baking sheet, drizzle with olive oil, and sprinkle with salt. Toss to coat evenly.
– Roast in the oven for 25-30 minutes, flipping halfway through, until tender and beginning to caramelize. Remove and set aside.

Step 2: Cook the Onion, Garlic, and Ginger

– Heat 1 tbsp of oil in a large pot over medium heat.
– Add the diced onion and cook for 5-6 minutes, stirring occasionally, until soft and translucent.
– Add the minced garlic and freshly grated ginger, cooking for another 1-2 minutes, ensuring it doesn’t burn.

Step 3: Add Spices

– Stir in cumin, turmeric, garam masala, and ground coriander. Mix well so that the onions and aromatics are evenly coated. Cook for 1 minute to allow the spices to release their flavor.

Step 4: Add Liquid Ingredients

– Add the chopped tomatoes and coconut milk to the pot, stirring to combine. Bring the mixture to a simmer.

Step 5: Add Chickpeas

– Drain and rinse the chickpeas, and then add them to the curry base. Stir well to incorporate.

Step 6: Simmer the Curry

– Allow the curry to gently simmer on low-medium heat for 15-20 minutes. Stir occasionally to prevent sticking and adjust the heat as needed.

Step 7: Add Roasted Butternut Squash

– Add the roasted butternut squash cubes to the curry and stir carefully so they don’t get mashed. Cook for an additional 5 minutes to allow the squash to heat through and absorb the flavors.

Step 8: Taste and Adjust Seasoning

– Taste the curry and adjust the seasoning with salt and pepper as desired.

Step 9: Serve

– Remove the curry from the heat and garnish with fresh cilantro if desired. Serve hot with rice or naan bread.

Notes

Note on Butternut Squash

– Ensure the butternut squash is evenly diced to allow even roasting.

Note on Spices

– Feel free to adjust the spice quantities based on your taste preference or heat tolerance.

Note on Coconut Milk

– For a creamier curry, use full-fat coconut milk instead of light.

Note on Additional Vegetables

– Add spinach, kale, or other vegetables during the simmering stage if you’d like to include more variety.

Storage Advice

– Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

Freezing Instructions

– You can freeze the curry for up to 3 months. Defrost in the refrigerator overnight and reheat gently on the stovetop or in the microwave.

Serving Suggestions

– Serve the curry with basmati rice, brown rice, or warm naan bread for a complete, satisfying meal.
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Cook Techniques

Roasting the Butternut Squash

Roast the butternut squash to intensify its flavor. Cut the squash into bite-sized cubes, toss with oil, and season before spreading evenly on a baking sheet. Roast until soft and caramelized.

Blending the Base

For a creamy curry base, sauté onions, garlic, and spices. Add coconut milk and blend this mixture for a smooth consistency, ensuring a rich and flavorful sauce.

Building Layers of Flavor

Add roasted squash and chickpeas to the blended curry. Simmer the curry on low heat to let the flavors meld together for a deeper taste profile.

Serving Suggestions

Serve the curry over steamed rice or with naan bread for an ideal pairing. Garnish the dish with freshly chopped cilantro and a squeeze of lime for added freshness.

FAQ

Can I use a different type of squash?

Yes, you can substitute butternut squash with similar varieties like acorn squash or pumpkin. Make sure they are roasted to achieve a similar texture and flavor.

Is this recipe freezer-friendly?

Yes, this curry can be stored in an airtight container and frozen for up to three months. Reheat on the stovetop, adding a splash of water or coconut milk if needed.

Can I make this recipe oil-free?

You can sauté the ingredients in a splash of vegetable broth instead of oil. For roasting the squash, line your baking sheet with parchment paper to prevent sticking.

How can I adjust the spice level?

To make the curry milder, reduce the amount of chili or omit it entirely. For added heat, incorporate more chili or use a spicier curry powder.

What can I use as a protein substitute for chickpeas?

If you prefer not to use chickpeas, you can substitute them with tofu, tempeh, or even a medley of vegetables.

Can I prepare this recipe ahead of time?

Yes, the curry will taste even better the next day as the flavors develop. Prepare it ahead, store it in the fridge, and reheat before serving.

Conclusion

This vegan roasted butternut squash and chickpea curry is a hearty, flavorful dish that is perfect for any season. The combination of creamy butternut squash, protein-packed chickpeas, and aromatic spices creates a rich and satisfying meal. It’s easy to make, packed with nutrients, and a great choice for meal prepping or serving at family dinners. If you’re looking for a wholesome plant-based dish that doesn’t skimp on flavor, this curry is sure to become a staple in your recipe collection.

More recipes suggestions and combination

Sweet Potato and Lentil Curry

For a similar creamy and hearty curry, swap the butternut squash for sweet potato and add red lentils for an earthy flavor and extra protein.

Cauliflower and Spinach Curry

Try a light and nourishing curry by combining roasted cauliflower with fresh spinach. The crispy texture of cauliflower adds a delightful twist.

Thai Coconut Vegetable Curry

Switch up the flavor profile with Thai-inspired spices and coconut milk. Add veggies like zucchini, green beans, and baby corn for a fresh twist.

Chickpea and Eggplant Masala

Use roasted eggplant to create a creamy and smoky base while keeping chickpeas for protein and hearty texture.

Quinoa or Rice Pairings

Serve your curry over fluffy quinoa for a protein-packed option or stick to classic jasmine or basmati rice for comforting flavors.