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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 tin (400g) g chickpeas

Aromatics

  • 1 red onion
  • 4 cloves garlic (crushed)
  • Thumb sized piece ginger (grated)

Spices

  • 1 tbsp curry powder (medium)
  • 1 tsp tsp garam masala
  • 1/2 tsp tsp ground cumin
  • 1/4 tsp tsp turmeric
  • 1/4 tsp tsp hot chili powder

Liquids

  • 400ml ml chopped tomatoes
  • 400ml ml coconut milk
  • 200ml ml vegetable stock

Other

  • to taste Salt and pepper
  • to serve Chopped coriander
  • as needed Basmati rice

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 oil until translucent. Add garlic and ginger, cook for 1 minute.
  • Add spices and cook for 30 seconds until fragrant. Pour in chopped tomatoes, coconut milk, and vegetable stock, simmer for 10 minutes, then blend until smooth.
  • Add chickpeas and cook for 5-10 minutes until thickened. Season with salt and pepper.
  • Stir in roasted squash, top with chopped coriander, and serve with basmati rice.

Notes

You can add extra chili powder for more heat or serve with your favorite sides.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Indian
Keyword: Curry, vegan, Vegetarian