This Easy Vegan Butternut Squash Chickpea Curry is a warm and comforting dish. It’s full of flavors from spices, creamy coconut milk, sweet squash, and hearty chickpeas!
You’ll love how easy it is to make—just toss everything in a pot and let it simmer. I usually serve it with rice and the aroma fills my kitchen. Super cozy! 🍛
Key Ingredients & Substitutions
Butternut Squash: This ingredient adds sweetness and creaminess. If you can’t find it, pumpkin or sweet potatoes work well as substitutes. Just remember to adjust cooking time if you pick a different squash type!
Chickpeas: A great source of protein and texture. If you have dietary restrictions, white beans can be a good alternative. I like to use canned chickpeas for convenience, but dried ones work too—just soak and cook them ahead of time.
Coconut Milk: This provides creaminess and flavor. If you’re looking for a lower fat option, use light coconut milk or almond milk, though it may alter the creaminess a bit. A splash of nut cream is a nice alternative too.
Spices: The combination of curry powder, turmeric, cumin, and other spices are key to flavor. If you’re missing some, don’t worry! You can add a bit of garam masala or just use curry powder alone. Get creative with what you have!
How Do You Cook the Perfect Butternut Squash?
Cooking butternut squash can seem tricky, but it’s quite simple! The key is to peel, seed, and dice it evenly for uniform cooking. Here’s how:
- Slice the squash in half lengthwise and scoop out the seeds using a spoon.
- Peel the outer skin with a vegetable peeler—be careful, it can be tough!
- Cut it into evenly sized cubes (around 1-inch) to ensure they cook at the same rate.
When sautĂ©ing or simmering, cut pieces smaller, as they soften faster. Enjoy the soft, delicious outcome—they’re perfect in your curry!
Easy Vegan Butternut Squash Chickpea Curry
Ingredients You’ll Need:
- For the Curry:
- 1 medium butternut squash (about 2 lbs), peeled and diced into small cubes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp coconut oil (or any vegetable oil)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1-2 fresh red chilies, finely chopped (optional, adjust to taste)
- 1 tbsp tomato paste
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper (optional for heat)
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) full-fat coconut milk
- 1 cup vegetable broth or water
- Salt and pepper to taste
- 2 cups fresh spinach, roughly chopped
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
- Cooked rice or naan bread, to serve
How Much Time Will You Need?
This recipe will take about 10 minutes to prep the ingredients and 30 minutes to cook, totaling around 40 minutes from start to finish! It’s an easy fix for a quick and delicious meal any day of the week.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the coconut oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté until it’s translucent and soft, about 5 minutes. This will create a lovely base for your curry!
2. Add Garlic and Spices:
Next, throw in the minced garlic, ginger, and fresh chilies (if you’re using them). Stir for about a minute until everything is fragrant. Now, stir in the tomato paste along with all the spices: curry powder, turmeric, cumin, paprika, coriander, and cayenne pepper. Cook this mixture for about 2 minutes, stirring frequently to toast the spices and bring out their flavors.
3. Mix in the Butternut Squash and Chickpeas:
Add the diced butternut squash cubes and chickpeas into the pan. Mix everything well to coat the pieces with the spice mixture. It should smell wonderful by now!
4. Add Liquids and Simmer:
Pour in the diced tomatoes, coconut milk, and vegetable broth or water. Stir everything to combine. Bring the mixture to a boil, then reduce the heat to low and cover the pan. Let it simmer for 20-25 minutes, or until the butternut squash is tender and cooked through. Don’t forget to stir occasionally to prevent anything from sticking to the bottom.
5. Add Spinach and Season:
Once the squash is soft, stir in the chopped spinach and cook for another 2-3 minutes until it’s wilted. Taste your curry and season with salt and pepper as needed—adjust to your liking!
6. Serve and Enjoy:
Remove the curry from heat and garnish it with fresh cilantro leaves. Serve it hot with lime wedges on the side and enjoy it alongside cooked rice or warm naan bread. Bon appétit!
Dig in and enjoy this creamy, flavorful vegan curry that’s a delight for any day of the week! 🌱✨
Frequently Asked Questions (FAQ)
Can I Use Frozen Butternut Squash?
Absolutely! Frozen butternut squash can be a great time-saver. Just add it directly to the pot without thawing, but keep in mind it may take a few extra minutes to cook until tender.
How Do I Store Leftover Curry?
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stove or in the microwave, adding a splash of water or broth if it’s too thick.
What Can I Serve With This Curry?
This curry pairs wonderfully with cooked rice, quinoa, or warm naan bread. You could also serve it with a side of roasted vegetables or a light salad for a complete meal!
Can I Adjust the Spice Level?
Yes! Feel free to customize the spice level to your taste. If you prefer a milder curry, you can omit the fresh chilies and cayenne pepper. For more heat, add extra chilies or a pinch of chili powder to taste!
