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Roasted Butternut Squash and Chickpea Curry

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 350
A hearty and flavorful vegan curry featuring roasted butternut squash and chickpeas, perfect served with basmati rice.

Ingredients

Vegetables

  • 1 medium butternut squash (about 3-4 cups, cubed)
  • 1 red onion red onion
  • 4 cloves garlic (crushed)
  • Thumb sized piece ginger (grated)
  • 2 tbsp coconut oil

Spices

  • 1 tbsp curry powder (medium)
  • 1 tsp garam masala
  • 1/2 tsp ground cumin
  • 1/4 tsp turmeric
  • 1/4 tsp hot chili powder
  • 1 tin (400ml) chopped tomatoes
  • 1 tin (400ml) coconut milk
  • 200 ml vegetable stock
  • 1 tin (400g) chickpeas
  • to taste Salt and pepper

To serve

  • as needed Chopped coriander (for topping)
  • as needed Basmati rice (to serve)

Instructions 

  • Preheat oven to 200°C. Cube the peeled butternut squash, toss with oil, salt, and pepper, then roast for 35-40 minutes until browned.
  • Meanwhile, sauté chopped onion in coconut oil until soft. Add garlic and ginger, cook for 1 minute.
  • Add spices and cook for 30 seconds. Pour in chopped tomatoes, coconut milk, and vegetable stock; simmer for 10 minutes. Blend until smooth.
  • Stir in chickpeas and cook for 5-10 minutes until thickened. Season with salt and pepper.
  • Add roasted squash, top with coriander, and serve with basmati rice.

Notes

For extra spice, add more chili powder or hot sauce.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Indian
Keyword: Vegan