Go Back
+ servings
Butternut squash curry served in a bowl on rice with yoghurt, naan and a spoon.
Print

Roasted Butternut Squash and Chickpea Curry with Lentils

Vegan roasted butternut squash curry full of tasty chickpeas and red lentils - a mild and satisfying curry that is quick and easy to put together. YUM!
Course Dinner, Main Course
Cuisine Indian
Keyword Butternut Squash Curry, Chickpeas, Curry, Lentils, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 382kcal
Author Sasha

Ingredients

For the roasted squash

For the curry paste

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
  • yoghurt
  • naan

Instructions

  • Preheat the oven to 200C/400F.
  • 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.
    1 large 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
  • 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 puree
  • 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, yoghurt and chopped coriander, if using.
    fresh cilantro, basmati rice, yoghurt, naan

Notes

See main recipe post for tips and substitutions. 

Nutrition

Calories: 382kcal | Carbohydrates: 44.1g | Protein: 11.3g | Fat: 21g | Saturated Fat: 13.4g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 4.5g | Sodium: 597.1mg | Potassium: 1017.3mg | Fiber: 9.3g | Sugar: 5.4g | Vitamin A: 720.1IU | Vitamin C: 34.4mg | Calcium: 144.7mg | Iron: 6.5mg