It’s time to dress up one of my favorite weekly dishes for Fall. This Butternut Squash and Chickpea Curry is a hearty, vegan dish perfect for warming up your tummy on chilly evenings.
It’s creamy, rich, and filling, but healthy! The sweetness of butternut squash pairs beautifully with curry spices. Honestly, I can hardly think of a better way to eat some of your five-a-day. It’s also full of vitamins which is something we all need while approaching winter.
Fun fact: the first time I tasted curry was when I moved to London 13 years ago and it was love at the first bite! Now curry dishes are part of my weekly meal plan. Vegan curries are a great addition to weeknight cooking not just because they are so warming, filling, and rich but because they also can be budget-friendly, healthy, and easy to make.
If you’ve already made and liked my Chickpea Vegan Curry you will not be disappointed by this recipe. I heartily recommend making a double batch. It’s a great option to take to work the next day or to freeze for a busy evening when you will come back home hungry and tired.
As ever, I created a dish that doesn’t take too much effort to make and relies on using staple ingredients. Of course, you are more than welcome to use dried chickpeas but using canned ones saves so much time.
I am very proud of the combination of curry spices I have put together – I am sure you will be licking the bowl! My husband claims that is one of his favorite dishes:)
What to love about this butternut squash and chickpea curry
- It’s a satisfying, comforting, guilt-free dish loaded with veggies
- It’s budget-friendly – especially if you have all the spices already in your cupboard
- It’s made with ingredients commonly found in your pantry
- It’s vegan
- It’s freezer-friendly and perfect for meal prep
- It’s even better the next day when all the flavors meld together even more
Heavenly Butternut Squash and Chickpea Curry
Equipment
- blender
Ingredients
- Half butternut squash peeled, seeded, and cut into 1/2-inch cubes
- 1 large banana shallot, finely chopped
- 1 garlic clove, minced
- 1 tsp mild curry powder
- 1 tbsp garam masala
- 8 oz canned chopped tomatoes
- 16 oz can chickpeas, drained
- 1 cup coconut milk
- 3 tbsp vegetable oil
- Salt and pepper
- Chili powder (optional)
- Fresh Cilantro, to garnish
Instructions
- Add the butternut squash cubes to a baking tray with one tbsp oil and garam masala, tossing to coat evenly. Bake in the oven at 400F for 25 mins.
- Pour the remaining 2 tablespoons vegetable oil into a pot and brown the shallot for 2 to 5 minutes.
- Add the curry powder, garlic, and chili powder if you are using it and stir for 3 minutes to release the flavor of the spices.
- Add the canned tomatoes and the coconut milk, stir to combine. Bring to a boil and then turn down to a simmer.
- Add chickpeas and cook for a further 5 minutes.
- Once the squash is tender, remove it from the oven and pop it into a blender to puree. Add pureed squash to the pot, stir in, and simmer for a further 10 minutes.
- Garnish with cilantro and serve.
Notes
Have you got any butternut squash left? Here is a great idea of what to do with it!
