This is such a comforting vegan roasted butternut squash and chickpea curry dish in a full of flavour creamy coconut and tomato sauce. Perfect for cold autumn nights and ready in under an hour! This chickpea and squash coconut curry makes a fabulously healthy, vegetarian midweek meal.
A vegan curry like this is popular all throughout the year, it is packed with goodness and amazing nutrients as well as super delicious. It definitely makes an amazing family meal or it can make a great choice for special holidays or special occasions to bring to your table and impress your family and friends.
Ingredients and Substitutions
There are a few ingredients needed to make this butternut and chickpea curry but well worth it:
- coconut milk - for this vegan option but single cream can be used for a vegetarian one, both as delicious
- cooked chickpeas - the se can be canned or cooked in a pressure cooker
- curry powder - use any curry powder you prefer or have - can be as spicy as your threshold allows
- chilli powder - this is optional if you like to keep the heat down
- chopped tomatoes - used fresh or canned ones but choose a good brand for a good flavour
- cumin seeds - these add a great flavour or use mustard seeds instead
- garam masala - this gives a unique flavour to this butternut and chickpea curry so do not skip it
- ground cumin - optional but do use it if you have it
- ground turmeric - this adds a great colour and benefits to this curry dish
- ginger - I would only recommend using fresh ginger
- garlic - fresh and freshly grated garlic is the best as it has the best flavour and no additives
- olive oil - or coconut oil melted - this is only to drizzle on the butternut squash - melted butter can also be used for a vegetarian option
- onion - you may also use leeks instead
- salt and pepper - to taste
- vegetable stock - it is best to have your own made from scratch one but stock cube will also do ( just mind the salt if you are using stock cube)
- fresh coriander/cilantro - parsley works very well here too if you do not like cilantro
See the recipe card for exact quantities.
How to make a delicious butternut squash and chickpea curry
This dish is a very easy one to put together, it can be cooked in a flash if you have some leftover butternut squash and if going for the canned chickpeas. It will be ready in 20 min. It takes longer if you are baking the butternut squash and if you decide to cook the chickpeas from scratch but it is all worth it, no matter what.
- Start by preparing the butternut squash
- cutting off both ends, peel the skin and cut in half lengthways.
- scrape out the seeds and stringy insides using a spoon.
- cut into equal-sized cubes, approximately 1 cm big.
2. While the squash is roasting nicely, start the curry. Heat the coconut oil in a large pan and add finely chopped onion. Fry for a couple of minutes then we need to add the garlic and ginger.
See the recipe card for more on to finalise this beautiful and delicious curry recipe.
This butternut squash and chickpea curry dish was inspired by my vegetarian Thai curry recipe. This curry dish pairs very well with this instant pot coconut rice recipe or any salad like this beans and fennel salad or this super simple but perfect tomato and cucumber salad. What about Serving this with a beautiful sourdough naan, or a simple flatbread made from scratch? Mmm, delicious options that are all here on my site.
Make this curry less spicy or super spicy, all depending on how you like it.
- Spicy - add extra fresh green or red chillies, dried red chilli flakes while cooking to imbue heat into the dish
- Deluxe - add nuts, toasted nuts like cashew, pistachio or even peanuts, crispy onions and toasted sesame seeds. Amazing!
- Kid friendly - keep spiciness to minimum and add some potatoes nicely cubed. Add the potatoes if you decide to use at the beginning of the cooking as soon as the onion has softened.
- Other ingredients that go very well in this chickpea curry are : ladies fingers, potatoes, sweet potatoes, spinach, kale, spring greens, beans.
Like most stews and soups, this curry recipe also tastes even better a day or two after making it. The flavours will intensify and the texture of the dish will thicken with resting.
It can be stored in an airtight container in the refrigerator for up to five days.
This chickpea curry can be frozen for up to six weeks. A great incentive to make a double batch 😉 if you’re feeding a crowd later, just a great recipe idea!
- This curry can be cooked in a slow cooker, an instapot, in the oven or on the stove as suggested here.
- To keep this curry dish on the healthiest side, choose light coconut milk which will have less saturated fat and fewer calories than regular full-fat coconut milk. Any plant-based milk makes a great alternative too.
- Try making this curry juicier if you are having it over rice or less juicy if you are serving it with a flatbread.
- Add some fresh curry leaves will make this dish extra aromatic.
Butternut Squash and Chickpea Curry
- 2 tablespoons coconut milk
- 400 g chickpeas (14.1 oz) precooked or 1 can
- 1 small butternut squash (2-3 cups) roasted
- 1 tablespoon olive oil or coconut oil
- ¾ teaspoon ground cumin
- teaspoon garam masala
- 200 ml vegetable stock (6.8 fl oz)
- 1 teaspoon curry powder
- 1 teaspoon mixed seeds * see notes
- ¼ teaspoon turmeric
- 4-5 medium shallots or 1 med/larger red onion
- 3 cloves garlic
- 1 tablespoon ginger grated
- ⅕ teaspoon black pepper
- 1 teaspoon Himalayan pink salt
- 1 tiny piece cinnamon stick
- 6-7 leaves curry leaves
- 400 ml chopped tomatoes ( 14.1 oz) 1 tin
- 10 sprigs fresh coriander or parsley
- basmati rice
To Prepare The Butternut Squash
- Preheat oven to 200°C/400°F. Cut both ends, peel it and cut in half lengthways. Cut into roughly equal-sized chunks. Place on a large baking tray, drizzle generously with oil salt and pepper, toss and place in the oven for 35 min until soft through and getting brown on the edges.
- In the meantime, start cooking the curry by adding coconut or olive oil to a large pan placed on medium heat. Add finely chopped shallots. Stir and fry for a few minutes then add crushed garlic and grated ginger. Cook for 1 minute or so.
- Add all the spices - curry powder, garam masala, cumin, cumin seeds, turmeric, curry powder, curry leaves, cinnamon stick piece and chilli powder. Cook for 30 seconds until fragrant, add a little more oil or vegetable stock if necessary. It should not start to smoke.
- Add the chopped tomatoes, coconut milk and vegetable stock. Bring to a gentle simmer and allow to cook for approximately 10 minutes.
- Add the cooked chickpeas and cook for a further 5-10 minutes, it should have reduced and thickened by now getting a creamy and orange in colour.
- Season with salt and pepper to taste. If you like it slightly spicier, add some extra chilli powder or flakes.
- Add the roasted butternut squash, stir and serve! Leave some to add at the end.
- Top with some chopped fresh coriander and/or a dollop of yoghurt and serve with basmati rice and your favourite/desired sides.
- cumin seeds
- fenugreek seeds
- mustard seeds
- fennel seeds
- black sesame seeds (optional)