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Butternut Squash and Chickpea Curry

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 350
A hearty and flavorful vegan curry combining roasted butternut squash, chickpeas, and aromatic spices for a comforting meal.

Ingredients

Vegetables

  • 1 medium butternut squash (peeled and cubed)
  • 1 tablespoon olive oil or aquafaba
  • 1 teaspoon medium curry powder
  • 0.5 teaspoon salt
  • to taste fresh cracked pepper
  • 1 medium vidalia or yellow onion (diced)
  • 4 cloves garlic (minced)
  • 1 tablespoon fresh ginger (minced (about a thumb-sized piece))
  • 2 teaspoons medium curry powder
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1.5 teaspoons turmeric
  • 1.5 teaspoons garam masala
  • 1.5 teaspoons salt
  • 15 oz can of chickpeas (drained and rinsed)
  • 15 oz can of unseasoned, diced tomatoes (undrained)
  • 1 cup vegetable broth
  • 15 oz can of reduced-fat coconut milk (full-fat preferred)
  • 1 tablespoon lemon juice

Fresh herbs

  • to taste fresh cilantro (chopped, for garnish)

Instructions 

  • Roast the cubed butternut squash at 400°F (200°C) for 20-25 minutes until tender.
  • In a large pot, sauté diced onion, garlic, and ginger until fragrant, about 5 minutes.
  • Add spices (curry powder, cumin, coriander, turmeric, garam masala, salt) and cook for 1-2 minutes.
  • Stir in roasted squash, chickpeas, diced tomatoes, vegetable broth, and coconut milk. Simmer for 15 minutes.
  • Finish with lemon juice and garnish with chopped cilantro before serving.

Notes

For extra flavor, toast the spices before adding liquids.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Indian
Keyword: Chickpeas, Curry, Vegan