Butternut squash You can use frozen or fresh butternut squash. I will be bookmarking this chickpea and butternut squash curry to make again soon! If you would like this meal to be lower on the carbs then serve the curry with cauliflower rice instead of rice. Drain the chickpeas and add to the pot with the cardamom pods, cloves, butternut squash curry paste, butternut squash cubes, stock and coconut milk. Heat a small frying pan, add the cumin seeds and toast for about 2 minutes, giving a little shake of the pan a couple of times. Heat the oil in a large saucepan, add the onion and cook for about 8 minutes, until they are golden. Place in a large pot, cover with several inches of water, and bring to a boil. It is perfect for enjoying on a cosy evening in when you are craving some comfort food! This chickpea and butternut squash curry was excellent. Serves 3… that’s a bit unusual isn’t it? I can’t wait to give this a try! Spicy Delicious Butternut Squash Chickpea Curry – a perfect vegan-friendly meal. https://www.olivemagazine.com/.../chickpea-and-squash-coconut-curry She has successfully worked with many clients who have experienced digestive disorders, hormone & auto immune disorders, food intolerance's and food allergies. Prep Time: 15 minutes. Ginger As above – some days I like to peel and grate fresh ginger, (I always use the end of a teaspoon to peel ginger – have you tried it?). Add butternut squash, chickpeas, coconut milk and water. I love curries made with ginger, lemongrass and garlic – there’s so much flavour in the sauce. this link is to an external site that may or may not meet accessibility guidelines. Stir periodically. If you are vegan and following Slimming World chances are you are very limited in the recipes that are available, most vegetarian recipes, usually contain cheese or some kind of dairy so are not suitable for those that are following a strict vegan diet. Make it as mild or as spicy as you like! Serve sprinkled with cilantro. Gluten-Free & Dairy Free. For additional tips please read the information in the blog post. Spoon the roasted butternut squash and chickpeas onto a platter and drizzle with 1/2 cup of the yogurt sauce. Most people won't think twice about serving basic cornbread when is on the table. Click on About Me to find out more or Recipes to get cooking! Add enough water to cover vegetables halfway. Bring to medium heat and simmer for 25 - 30 minutes until the butternut squash is soft. Ingredients in butternut squash and chickpea curry recipe. This golden butternut chickpea curry is my newest favorite weeknight meal! Add both the chickpeas and squash to the pan, followed by the vegetable stock. Great simple recipe that everyone enjoys! Thanks for your support! When using fresh, I like picking up the peeled and cubed squash available in the produce section of most supermarkets. The cilantro-yogurt sauce is also an excellent accompaniment to the Indian-Spiced Turkey Breast and the Fragrant Cauliflower in Tomato Sauce. Share options. This curry freezes really well, so you make up a double batch whilst you’re at it and freeze in individual portions. Add the canned tomatoes, coconut cream, salt and pepper. Yes, freeze in in an airtight container or ziplock bag and it should keep for three months. I love hearing from you! These cookies will be stored in your browser only with your consent. Something went wrong. This website uses cookies to improve your experience. Add a little more water if dry. Repeat with the remaining spinach. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition 2 dried red chile peppers, stemmed and seeded, 1 tablespoon tomato paste, or more to taste, 1 large butternut squash, peeled and cut into 1-inch cubes, Back to Vegan Butternut Squash and Chickpea Curry. Some of the curried dishes I make, like my chickpea and eggplant curry… (either fresh grated or ready-chopped from a jar), (or fresh lemongrass, tough outer layers removed then finely sliced). Season as needed with salt and black pepper Serve with rice or your choice of sides for a delicious curry. If you haven’t yet signed up, you can get a regular roundup of all my recipes and giveaways delivered to your inbox absolutely free – just click here to subscribe to The Veg Space monthly newsletter. nutrition-modal. I find butternut squash the easiest to prepare as you can simply peel the skin off with a vegetable peeler. If you make any of these plant-based soup recipes let me know how you get on in the comments below. Lemongrass I don’t often seem to find fresh lemongrass in supermarkets, so this squeezy paste is a great substitute. Sometimes you need to add a little liquid to the defrosted curry if it has become too thick, so if you defrost in a frying pan you can just add a little water or lime juice until you have the right consistency of creamy sauce. Hi I’m Hope, I’m a food loving New Zealand based Registered Naturopath. If you can get hold of the real thing, peel off the tough outer layers then finely slice. If you can’t find it, then this one is a close second. Hope. It is mandatory to procure user consent prior to running these cookies on your website. Top with cilantro and chopped cashews for a vibrant herbal flavor and crunch! Garlic cloves I do find there’s a difference in taste between using proper garlic cloves and the ‘lazy’ stuff in a jar. Ginger, lemongrass, lime, chilli, coriander…. Print Pin Rate. you might also enjoy these vegan recipes from The Veg Space: I’m linking this post with the CookBlogShare blogging challenge, hosted this week by Peachicks’ Bakery, Filed Under: Vegan Main Courses, Vegan Recipes Tagged With: thai. These cookies do not store any personal information. Well I can’t abide recipes that ask you to add two thirds of a tin of coconut milk or chickpeas, leaving little odds and ends in pots in the fridge, not really enough to do anything substantial with, and all too likely to be wasted. All Rights Reserved. This is the sort of weeknight supper you look forward to all day, whilst also special enough to serve to guests for a fabulous, fragrant feast. Cook for about two minutes then add the turmeric, garam masala, ground coriander and cumin seeds, mix well and cook for about 1 minute. Hope is a New Zealand based Naturopath who has worked in the natural health industry for 11 years. Add it one large handful at a time, gently stir it in and as soon as it wilts down. Please use full fat coconut cream or milk not the light version. Now pour in the tin of tomatoes and stir, add the butternut squash, peppers and chickpeas, and stock. You also have the option to opt-out of these cookies. Add the turmeric, coriander stalks, lemongrass, finely sliced chillis and the zest of the lime to the pan and fry for a minute or two, still over a gentle heat. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. The chickpeas soak up the flavours of the spices and make this dish extra filling. How to Make Vegan Butternut Squash & Chickpea Curry Step By Step. Like all amazing curries, we have to start with the onions and garlic. Serve the remaining yogurt sauce on the side. 5 from 5 votes. Or leave the chilli out altogether! Percent Daily Values are based on a 2,000 calorie diet. Gluten-Free + Dairy Free. I don't like having to look for unsweetened nut-milk yogurts, so tahini seems to be a good sub... My family loves it and it's become a staple at our holiday meals since I first saw it in the magazine in 2007. Your email address will not be published. Yes! Butternut squash and chickpea curry is one of my favourite Vegetarian curries. Print Recipe. This vegan butternut squash and chickpea curry is delicious! I do this in two batches, drop a large handful of spinach into the curry stir it gently until it is wilted then repeat with the remaining spinach. . Serve sprinkled with the remaining coriander leaves. It will taste and smell amazing! you know by just reading the ingredients list that this curry is going to be packed with flavour, and it doesn’t disappoint. Gluten-Free & Dairy Free. Serve with fluffy rice. Remove lid and simmer for a few minutes longer so the sauce thickens. It takes just over half an hour to make so you’re not slaving in the kitchen for hours, but is properly ‘cooked from scratch’ – no shop-bought curry pastes in sight! Info. You can also tag me #lovefoodnourish on Instagram – I love seeing your creations! Sign up to get new recipes by email, Copyright © 2020 Kate Ford @ The Veg Space| All Rights Reserved | Privacy Policy. Change the flavours… For a curry based on more Indian than Thai flavours, leave out the lemongrass and lime, and swap for 2 tsp garam masala or curry powder. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. Add some vegetable or olive oil to a pan (I’m using this cast-iron Dutch oven from Aldi). pith and seeds removed then cut into medium chunks, leaves & stems, chopped + more for garnish. Vegan Butternut Squash and Chickpea Curry, Congrats! Turn off the heat and then stir in the spinach, it will wilt with the heat of the curry. Now add the tin of tomatoes and stir well, add the butternut squash, peppers and chickpea and stock. Stir to mix. Read More…, Never miss a recipe. The spinach should be placed in the curry at the end and is only just wilted, then simply stir it through. If you experience digestive issues or bloating after eating chickpeas it can be a good idea to use pre-soaked and cooked chickpeas instead of chickpeas out of a can. Just serve it with rice and naan and you have a lovely satisfying meal. Your email address will not be published. I like to use coconut cream for this recipe, if this is too rich for you then you can use coconut milk. The chickpeas are perfect to add right at the end, as they’re already cooked and only need to warm through. Fresh spinach is added in at the end for some extra goodness. But if you’re really in a hurry, you could just use 2 tbsp of Thai Green Curry paste instead. Bring to a boil, reduce heat and simmer for 30 mins. This Indian twist on the traditional Thanksgiving dish of roasted butternut squash is supereasy: After tossing the squash and chickpeas with curry and cayenne, Melissa Rubel Jacobson roasts them, then drizzles the dish with a cooling cilantro-spiked yogurt sauce. Please consult your doctor about any specific dietary requirements. That’s how I like recipes, and I hope you find it helpful too. Butternut Squash 450g is roughly half a standard-size squash so I tend to use the slimmer end as it is quicker and easier to peel and chop into cubes. Necessary cookies are absolutely essential for the website to function properly. Preheat the oven to 375°. Peel and finely slice the onion and add to the pan. All Rights Reserved. Add cardamom pods, chile peppers, coriander seeds, turmeric, and mustard seeds and toast for 1 minute. In a large bowl, toss the butternut squash with the chickpeas, olive oil, curry and cayenne and season with salt and pepper. We also use third-party cookies that help us analyze and understand how you use this website.

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