This Easy Vegan Butternut Squash Chickpea Curry is a warm hug in a bowl! With creamy coconut milk, tender squash, and hearty chickpeas, every bite is comforting and satisfying.
This dish is perfect for chilly nights when you need something cozy. I love how quick it comes together—just chop, cook, and enjoy! Plus, my kitchen smells amazing while it simmers!
Key Ingredients & Substitutions
Butternut Squash: This sweet squash adds a lovely texture and flavor. If it’s hard to find, you can use sweet potatoes or pumpkin as a great alternative.
Chickpeas: They provide protein and creaminess. If you’re not a chickpea fan, you can swap them for lentils or even tofu for a different texture.
Coconut Milk: Full-fat coconut milk gives a rich and creamy consistency. If you want a lighter version, light coconut milk works well, or you can use almond or soy milk, though it will change the taste.
Curry Powder: The blend of spices is crucial. Feel free to use garam masala or a homemade spice mix if that’s what you have on hand.
How Do I Get the Onions to Cook Just Right?
Cooking onions properly is key for a great flavor base in your curry. Here’s how to do it:
- Start with medium heat and let them cook slowly. This helps them become sweet and tender.
- Make sure to stir occasionally to prevent them from burning.
- Cook until they are translucent, about 5 minutes. This step builds the flavor for your curry.
How Can I Make the Curry Creamier?
If you want a creamier curry, here are a few pointers:
- Use full-fat coconut milk instead of light for that luscious texture.
- After cooking, mash a few pieces of butternut squash in the curry to thicken it up.
- For an extra creamy texture, blend half of the curry and then mix it back in.
Enjoy making your Easy Vegan Butternut Squash Chickpea Curry! It’s uncomplicated yet packed with flavor.
Easy Vegan Butternut Squash Chickpea Curry
Ingredients You’ll Need:
For the Curry:
- 1 medium butternut squash (about 2 pounds), peeled and cut into 1-inch cubes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, minced
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk (full fat for creaminess)
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder (optional, adjust to taste)
- 2 tablespoons vegetable oil or coconut oil
- Salt to taste
For Serving:
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan bread
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and around 25 minutes for cooking, so you’re looking at about 35 minutes in total. It’s quick enough for a weeknight dinner but comforting enough for special occasions!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the oil in a large pot or deep skillet over medium heat. Toss in the chopped onion and sauté until it’s soft and translucent, which will take about 5 minutes. This is where the flavor starts to build!
2. Add Garlic and Ginger:
Next, add the minced garlic and ginger into the pot. Continue to sauté for another 1-2 minutes until you can smell the delightful fragrance they release. Yum!
3. Toast the Spices:
Now, it’s time to stir in the curry powder, cumin, turmeric, and optional chili powder. Cook for around 1 minute. This toasting step brings out their flavors beautifully.
4. Mix in the Squash and Chickpeas:
Add the butternut squash cubes and chickpeas to the pot. Make sure to stir everything well so that the vegetables are nicely coated with the fragrant spices.
5. Combine with Tomatoes and Coconut Milk:
Pour in the canned diced tomatoes along with their juices and the tasty coconut milk. Give everything a good stir to mix it all together.
6. Simmer the Curry:
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for about 20-25 minutes. You want the butternut squash to become tender and for the curry to thicken slightly.
7. Final Seasoning:
Once the squash is tender, season the curry with salt to taste. If you like your curry a bit thinner, feel free to add a splash of water or vegetable broth.
8. Serve and Enjoy:
Dish out the curry while it’s hot over cooked rice or with warm naan bread. Don’t forget to garnish with chopped fresh cilantro for that finishing touch!
Enjoy your comforting and flavorful Easy Vegan Butternut Squash Chickpea Curry! It’s a delightful way to warm up your day.
Frequently Asked Questions (FAQ)
Can I Use Different Types of Squash?
Absolutely! If you can’t find butternut squash, you can substitute it with sweet potatoes, acorn squash, or even pumpkin. Each will bring its own unique flavor to the curry!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. You can also freeze the curry for up to 3 months. Just thaw in the refrigerator overnight before reheating!
Can I Make This Curry Spicier?
Yes! To add more heat, increase the amount of chili powder or add some chopped fresh chili peppers. You can also serve it with a spicy chili sauce on the side for those who enjoy an extra kick.
Is There a Way to Make This Curry Creamier?
Definitely! For a richer texture, use full-fat coconut milk, and feel free to blend a portion of the curry for a smoother consistency. You can also mash some butternut squash into the pot for added creaminess!
