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Vegan Butternut Squash Chickpea Curry

A delicious and hearty curry made with creamy coconut milk, tender butternut squash, and savory chickpeas, perfect for cold evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash, peeled and diced Ensure it's fresh for the best flavor.
  • 1 can chickpeas, drained and rinsed Use canned for convenience or cook dried chickpeas.
  • 1 onion, chopped Yellow or white onion works best.
  • 3 cloves garlic, minced Freshly minced is preferred.
  • 1 inch piece ginger, grated Adds warmth and depth to the flavor.
  • 1 can coconut milk Full-fat for creaminess.
  • 2 cups vegetable broth Low-sodium recommended.
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • Salt and pepper to taste Adjust according to preference.
  • Fresh cilantro for garnish Adds freshness.

Method
 

Preparation
  1. In a large pot, heat a bit of oil over medium heat.
  2. Add the chopped onion and sauté until translucent (about 5 minutes).
  3. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Cooking
  1. Stir in the curry powder and cumin, cooking for another minute to toast the spices.
  2. Add the diced butternut squash and stir well to coat it in the spiced mixture.
  3. Pour in the coconut milk and vegetable broth. Bring the mixture to a gentle simmer.
  4. Once simmering, add the drained chickpeas and stir everything together.
  5. Allow it to simmer for about 15-20 minutes, or until the butternut squash is tender.
  6. Season with salt and pepper to taste.
  7. Ladle the curry into bowls, garnish with fresh cilantro, and serve hot.

Notes

Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.