Butternut Squash Curry with Chickpeas
Vegan butternut squash curry full of tasty chickpeas and red lentils - a mild and satisfying curry that is quick and easy to put together. YUM!
Servings: 6
Calories: 364kcal
Equipment
Ingredients
For the roasted squash
- 5-6 cups peeled butternut squash cut into 1.5 inch cubes
- 1 tablespoon olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon ground kashmiri chilli powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon freshly ground black pepper
For the curry paste
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground kashmiri chilli powder
- ½ teaspoon turmeric powder
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cinnamon
- ½ teaspoon fenugreek leaf optional
- 1 teaspoon kosher salt
- 4 tablespoons tomato paste tomato puree
For the curry
- 1 tablespoon olive oil
- 1 large yellow onion, finely diced 1 cup
- 3 garlic cloves finely grated
- 1 inch chunk of ginger peeled and finely grated
- ½ cup dried red lentils
- 1 can coconut milk 400ml/14oz
- 2 cups water
- 1 can chickpeas, drained and rinsed 400g/14oz
To serve (optional)
- fresh cilantro chopped
- basmati rice
- yogurt
- naan
Instructions
- Preheat the oven to 200°C/400°F.
- Toss the cubed squash with the olive oil, cumin, kashmiri chilli powder, cinnamon, salt and black pepper. Bake on a baking sheet for 30-35 minutes, turning half way through until tender to the fork.5-6 cups peeled butternut squash, 1 tablespoon olive oil, ¾ teaspoon kosher salt, ½ teaspoon ground cumin, ½ teaspoon ground kashmiri chilli powder, ¼ teaspoon ground cinnamon, ¼ teaspoon freshly ground black pepper
- To make your curry paste, mix together in a small bowl; cumin, coriander, kashmiri chilli, turmeric, black pepper, fenugreek leaves, cinnamon and salt. Stir in the tomato paste/puree to make your paste.2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon ground kashmiri chilli powder, ½ teaspoon turmeric powder, ½ teaspoon freshly ground black pepper, ¼ teaspoon ground cinnamon, ½ teaspoon fenugreek leaf, 1 teaspoon kosher salt, 4 tablespoons tomato paste
- Meanwhile, heat the oil in a pan over medium heat and saute the onion until golden at the edges (about 10 minutes) then add the garlic and ginger and saute for another minute, until fragrant.1 tablespoon olive oil, 1 large yellow onion, finely diced, 3 garlic cloves, 1 inch chunk of ginger
- Add the curry paste to the onion mixture and continue to cook out for a couple of minutes to temper the spices, stirring regularly.
- Add the red lentils, coconut milk and water and bring to the boil. Turn down the heat and simmer uncovered for 20 minutes, or until the lentils are tender.½ cup dried red lentils, 1 can coconut milk, 2 cups water
- Stir in the roasted butternut squash and chickpeas and simmer for a further 5 minutes.1 can chickpeas, drained and rinsed
- Serve with rice and naan, yogurt and chopped cilantro, if using.fresh cilantro, basmati rice, yogurt, naan
Notes
- Be sure to temper the curry paste before adding in the additional ingredients.
- Caramelize the onions to impart even more flavor.
- To freeze leftovers, store in portions in freezer bags or an air tight container for up to 3 months, the texture of the butternut squash may deteriorate over time though.
- If you want to be slightly quicker you can substitute our curry paste for your favorite shop bought paste. It obviously won't taste the same as intended.
Nutrition
Calories: 364kcal | Carbohydrates: 38g | Protein: 9g | Fat: 22g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 834mg | Potassium: 964mg | Fiber: 12g | Sugar: 7g | Vitamin A: 14404IU | Vitamin C: 34mg | Calcium: 124mg | Iron: 5mg