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How to Make Vegan Butternut Squash and Chickpea Curry - A Step-by-Step Guide

If you're looking for a delicious and filling vegan meal that's packed with flavor and nutrients, look no further than this Vegan Butternut Squash and Chickpea Curry. This recipe is perfect for those wanting to incorporate more plant-based meals into their diet, without sacrificing taste or satisfaction.

This hearty and comforting curry is made with tender chunks of butternut squash, protein-packed chickpeas, and a rich and fragrant coconut curry sauce. The combination of spices and s...

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Ingredients

  • 1 cup dry chickpeas (garbanzo beans)
  • 2 tablespoons vegetable oil
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 6 pods green cardamom
  • 2 dried red chile peppers, stemmed and seeded
  • 2 teaspoons coriander seeds
  • 2 teaspoons ground turmeric
  • 1 teaspoon black mustard seeds
  • 1 tablespoon tomato paste, or more to taste
  • 1 large butternut squash, peeled and cut into 1-inch cubes
  • 3 carrots, chopped
  • 1 ½ cups water, or as needed
  • ½ bunch fresh cilantro, chopped

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr
  • Additional Time: 8 hrs
  • Total Time: 9 hrs 20 mins
  • Servings: 4
  • Yield: 4 servings

  • Place chickpeas in a large bowl and cover with cold water. Let soak, 8 hours to overnight.
  • Drain and rinse chickpeas under running cold water. Place in a large pot, cover with several inches of water, and bring to a boil. Reduce heat and simmer until chickpeas are soft, 60 to 75 minutes. Drain.
  • When chickpeas are halfway done, heat oil in a large pot and cook onions until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add cardamom pods, chile peppers, coriander seeds, turmeric, and mustard seeds and toast for 1 minute. Mix in tomato paste.
  • Stir butternut squash and carrots into the pot. Add enough water to cover vegetables halfway. Simmer over low heat, partially covered, until all the vegetables are soft, 25 to 35 minutes. Add more water if curry gets too dry.
  • Mix in cooked chickpeas shortly before serving and heat until warm. Serve sprinkled with cilantro.

    • Nutrition

    460 cal.

    • Total Fat: 11g
    • Saturated Fat: 2g
    • Sodium: 69mg
    • Total Carbohydrate: 84g
    • Dietary Fiber: 19g
    • Total Sugars: 18g
    • Protein: 15g
    • Vitamin C: 86mg
    • Calcium: 268mg
    • Iron: 7mg
    • Potassium: 1931mg

    Categories

    Vegan recipes
    Butternut squash recipes
    Chickpea recipes
    Curry recipes