Vegan Roasted Butternut Squash Chickpea Curry: A Flavorful and Nutritious Twist on a Classic
As the weather starts to cool down, our taste buds begin to crave hearty, comforting dishes that warm our bellies and soothe our souls. One such dish that fits the bill is vegan roasted butternut squash chickpea curry, a flavorful and nutritious twist on a classic Indian-inspired recipe.
This curry is a symphony of textures and flavors, with the creamy sweetness of roasted butternut squash, the crunch of sautéed onions and bell peppers, and the comforting warmth of chickpeas in a rich, aromatic curry sauce. And the best part? It’s incredibly easy to make and packed with nutrients, making it a perfect addition to your weeknight dinner rotation.
The Recipe
To make this delicious curry, start by preheating your oven to 425°F (220°C). Peel and chop a medium-sized butternut squash into 1-inch cubes and place them on a baking sheet lined with parchment paper. Drizzle with a tablespoon of olive oil and sprinkle with salt, pepper, and a pinch of cumin. Roast the squash in the oven for about 30-40 minutes, or until it’s tender and caramelized.
While the squash is roasting, heat a tablespoon of olive oil in a large saucepan over medium heat. Add a chopped onion and a red bell pepper, and cook until they’re softened and lightly browned. Add a minced garlic clove and cook for an additional minute, stirring constantly to prevent burning.
Next, add a can of chickpeas (drained and rinsed) and a can of coconut milk to the saucepan. Stir in a tablespoon of curry powder, a teaspoon of ground cumin, and a pinch of turmeric. Bring the mixture to a simmer and let it cook for about 10-15 minutes, or until the sauce has thickened and the flavors have melded together.
Once the squash is done roasting, add it to the saucepan and stir to combine. Season the curry with salt and pepper to taste, then serve it over a bed of fluffy basmati rice or with some crusty naan bread.
The Benefits
This vegan roasted butternut squash chickpea curry is not only delicious, but it’s also packed with nutrients. Butternut squash is a great source of vitamin A and fiber, while chickpeas are high in protein and fiber. The coconut milk adds a creamy texture and a boost of healthy fats, and the spices provide a dose of antioxidants and anti-inflammatory compounds.
This dish is also incredibly versatile – you can customize it to your taste by adding or substituting different spices, herbs, and vegetables. Try adding some diced potatoes or carrots for added texture, or substituting the coconut milk with a non-dairy yogurt or cashew cream for a creamier sauce.
Conclusion
Vegan roasted butternut squash chickpea curry is a comforting and flavorful dish that’s perfect for a chilly fall or winter evening. With its rich, aromatic sauce and satisfying crunch of chickpeas and roasted squash, it’s sure to become a staple in your weeknight dinner rotation. So go ahead, give it a try, and enjoy the warm, cozy feeling that comes with a delicious and nutritious meal.
Vegan Roasted Butternut Squash Chickpea Curry
Butternuts are delicious and versatile love um.
As a lover of homemade curries, I’ll have to put this one on my to-try list.
You can make the recipe [HERE](https://dobbernationloves.com/food-drink/vegan-roasted-butternut-squash-chickpea-curry-recipe/)!
# Ingredients
* 1 tbsp Canola Oil
* 2.5 lb Butternut Squash cut into 3/4 inch chunks
* 1 Spanish Cooking Onion chopped
* 4 Garlic Cloves minced
* 1.5 inch Fresh Ginger minced
* 1 tsp Coriander Seeds crushed
* 1 tsp Fenugreek crushed
* 1 tsp Curry Powder
* 10 oz Cherry Tomatoes sliced in half
* 1/2 cup Pineapple cut into chunks
* 14 oz Coconut Milk
* 15 oz Canned Chickpeas
* 2 tbsp Cilantro garnish
* Kosher Salt + Black Pepper
# Instructions
1. Preheat oven to 350 F.
2. Cut squash lengthwise and seed, then chop in 3/4 inch chunks. Place in a roasting pan, toss with 1 tbsp of canola oil and pinch of kosher salt and black pepper. Roast for an hour, until soft and caramelized.
3. Meanwhile, peel and roughly chop the onion, peel the garlic and ginger, and dry fry in a nonstick pan on medium-high heat with the crushed coriander and fenugreek seeds and curry powder, stirring until lightly charred.
4. Add tomatoes and pineapple and cook for 10 minutes to soften and char, stirring occasionally. Tip it into a blender, add the coconut milk and blitz until smooth.
5. Return to the pan, tip in the chickpeas, juice and all, and simmer gently until the sauce is thickened. Stir in the roasted squash, then season with salt and pepper.
6. Garnish with cilantro leaves.