This Butternut Squash Chickpea Coconut Curry recipe has chickpeas, butternut squash and diced tomatoes to offer a hearty meal that you can put over brown rice or couscous. Chickpeas seemed like the perfect pairing for this simple yet luxurious dish. If you can get it, Alpro coconut milk alternative has less saturated fat and fewer calories than regular coconut milk as it's made with a rice milk base. This accounts for the prep time and cook time not adding up to the total time. Heat oil in a large nonstick skillet over medium heat. Get the new Ottolenghi book when you subscribe! After pressure cooking, stir in the coconut milk, lime juice and add spinach. Add squash to the hot oil; cook and stir for 3 minutes. While the squash is roasting, do the rest of the prep work. Stir well to combine and bring the sauce to a boil. Add remaining tbsp of olive oil, butternut squash, carrots, garlic and ginger, cooking for 4-5 min until veggies start to get tender. Peel both halves. Next add coconut milk, vegetable broth/stock, and chickpeas. Once the onions are tender, add the curry paste and cook for a minute or so stirring the whole time, then add the squash, chickpeas, coconut milk, desiccated coconut, water and a pinch of salt, bring it to a boil by turning the heat up. 2 cups butternut squash (380g) peeled and cut into cubes 1 large green bell pepper pith and seeds removed then cut into medium chunks 1 15oz can of chickpeas (420g) drained 2 cups of vegetable stock (400ml) 3 cups of fresh spinach (90g) A small handful of fresh cilantro/coriander leaves & stems, chopped + more for garnish tsp of sea salt If the garlic is sticking to the pot, loosen with a few splashes of broth. Otherwise, you might need to reduce the added salt a tad. Add olive oil and salt and mix with your hands until the squash pieces are evenly coated. Roast the butternut squash for about 40 minutes, or until fork-tender and lightly browned. (If you're new to butternut squash, click here for tips on cutting a butternut squash .) Try to find some that are unseasoned. This is a perfect make-ahead meal. Cook for another 1-2 minutes until the spinach leaves have wilted. The method for this recipe is really simple: Start with heating the instant pot and adding oil to saut the onions, ginger and garlic. Reduce heat and simmer, covered, for 12 to 15 minutes or until squash is tender, stirring occasionally. Pressure cook for 5 minutes. Have a question? Place the covered pan of curry in the oven until hot through - about 1 hour. About 20 to 30 minutes before serving, add in the peas and spinach, and give it a stir. Serve with rice or your choice or sides. Add the garlic and ginger and cook, stirring often, an additional 2 minutes. Cook for about another minute, until combined. Cut into roughly equal sized cubes about 1 cm. Cook on high for 6 hours. Heat oil in a pot over medium heat. Remove the spreadable butter from the refrigerator to soften. Add the minced garlic and ginger and stir, cooking for a further minute. Just leave a comment below and I'll get back to you ASAP! This Butternut Squash Curry is creamy, luxurious, and oh-so-comforting. Cook onions until softened, about 5 minutes. Stir in the cilantro/coriander now. Place the cubed butternut squash in a small mixing bowl and drizzle with olive oil or aquafaba, salt, curry powder, and fresh cracked pepper. lime slices and chopped peanuts - optional . Heat a large heavy pot over medium-high heat. Toss well to combine, then add to a pre-heated air fryer and cook for 16-18 minutes at 400F (200C). Heat the oil in a large saucepan, add the onions, garlic and ginger and fry over a medium heat for 5 minutes. STEP 6: Blend to thicken the curry sauce. Drain and rinse chickpeas under running cold water. When the spinach is wilted and the chickpeas are warmed through, add the coriander and a squeeze of lemon juice. However, these days you can find them year-round at most American grocery stores. Lower the heat and simmer covered with a lid for 20 minutes or until the butternut squash is fork-tender. Pour in vegetable broth, cover, and cook until squash is tender, about 20 minutes. If you only have. (Or cut up the butternut squash ahead of time. Add the butternut squash, onion, and carrot to the pot and saute for about 2-3 minutes. Add lentils, squash and 1 pt water (700ml). Step-by-Step Instructions Step #1: Saute the onion, garlic, and ginger In a medium saucepan over medium heat, add a tablespoon of olive oil. This should save 15 to 20 minutes of roasting time. 1 can chickpeas, drained and rinsed. If you would like this butternut squash and chickpea curry to be spicy then add in some chili powder to the spices at the beginning of cooking. Add the full-fat coconut cream or coconut milk and cook away until the butternut squash is nice and tender. Yes, freeze in in an airtight container or ziplock bag and it should keep for three months. Add the sweet potato chunks (and pumpkin/butternut squash, if using), coconut milk, rinsed chickpeas, tomatoes, tomato pure and lentils. Stir in turmeric, cumin, cloves, salt, cayenne and sugar and cook until aromatic, about 1 minute. Stir to combine. Defrost fully in the fridge overnight, then reheat in a saucepan over a medium heat until hot all the way through. Bring to a simmer and cook for 30 minutes until the squash softens and the sauce thickens. Meanwhile heat up the pouches of rice (if using), following the packet instructions. Instructions. Mild chicken, chickpea & squash curry. chickpeas (drained and rinsed): I use canned chickpeas but if you have dried chickpeas that are already cooked they would also make a fine substitute. When I am craving something warm, healthy, and comforting this is one of my go to dinners! Add the chickpeas and spinach, stirring to combine. Please note that the nutritional information above is based on serving 4, this meal should serve 4-6 people. Toss the squash with 2 teaspoons of korma paste and 1 tablespoon of olive oil, then lay the slices on a baking tray and grill for 15 minutes, or until soft and golden. Add the canned tomatoes, coconut cream, salt and pepper. Let soak, 8 hours to overnight. Add squash, red pepper, and onion; cook, stirring occasionally, until vegetables are lightly browned, about 7 minutes. Then chop into cubes! Each serving provides 493 kcal, 15g protein, 58g carbohydrates (of which 12g sugars), 19g fat (of which 9.5g saturates), 14.5g fibre and 0.5g salt. Add 2 tablespoons of water to the tray. Add the squash and 2 cups of the vegetable broth. Soak 1 cup (140g) raw cashews in water overnight. Heat the oil in a large saucepan over a high heat, then add the mustard and cumin seeds, cardamom and curry leaves. (Photos 5-6) Stir in peanut butter, red curry paste, and honey, then the tomatoes and butternut squash. STEP 3: Add the red curry paste. Yes. Add coconut milk and curry paste and bring to boiling, stirring constantly. Add a cup of water and cover the pan with the lid and allow the masalas to get incorporated with squash and chickpeas. Repeat with the remaining spinach. STEP 1: Add coconut oil to a warm skillet. How to make Moroccan stew. See moreAutumnal batch cooking recipes(20). Reheat in a skillet with a little extra ( cup to cup) water or veggie broth. If you prefer this dish with chunks of tofu, try using my Tandoori Tofu from this, If you want a more Paneer-like tofu, you could also sub my Tofu Paneer from this, Peel and cube the butternut squash. Just cook, cool, and store in an airtight container in the refrigerator and reheat when you're ready to eat. After 30 minutes the curry should be reduced by a third and the butternut squash should be cooked. Butternut Squash & Chickpea Curry In 5 Simple Steps 1. This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal. Peel and finely slice the onion and add to the pan. Did you try this recipe? Gently fry the shallot in the oil for a couple of minutes over medium heat. If you wanted to cut that down to a more manageable 30 minutes, there are a few possibilities. 450 g butternut squash (about half a standard-size squash) 400 g tinned chickpeas 250 ml vegetable stock 400 ml coconut milk (tinned) Instructions Heat the oil in a large, lidded frying pan or casserole dish. Add the garlic and ginger. Transfer to a baking sheet and bake at 425 F degrees for 15 to 20 minutes until tender. As mentioned above I like to keep the entire curry mild so it is child friendly and then top with chopped chili as desired for each individual after cooking. reduced-fat coconut milk: Sometims called Lite Coconut Milk. Time to add Chickpeas & Squash. Saut the diced onion on a medium heat until soft - around 10 minutes. 2. Copyright 2020-2022 No Sweat Vegan on the Foodie Pro Theme, Vegan Pumpkin Muffins (Healthy + Oil-Free), Vegan Chick-fil-A style Tofu Nuggets with Vegan Honey Mustard Sauce (Oil-free! Bake the squash in the oven or air fryer Oven: Heat your oven to 200C of 400F. 5. Butternut squash is part of the winter squash family, which includes pumpkin, acorn squash, spaghetti squash, and so on. Cook for 2-3 minutes. To cut the squash: slice off the top & bottom, and then cut it in half width wise. Bring to the boil, then turn down, cover the pan and simmer for about 25 minutes stirring occasionally until the butternut squash has softened. Bring to a boil, then simmer under low heat, until lentils are mushy into paste, 15 to 20 minutes. Pumpkin or buttercup can be used in place of butternut squash. Peel and cube the butternut squash. Store in an airtight container in the refrigerator for up to 5 days. Then turn the heat down to a low-medium and simmer it covered for 35-40 minutes. Stir in broth and chickpeas; bring to boil over high heat. About 20-30 minutes before serving add in the fresh peas and spinach, and give it a stir. Ensure you use the full-fat coconut milk, not the low-fat version. Excerpts and links may be used, provided that full and clear credit is given to No Sweat Veganwith appropriate and specific direction to the original content. Add the butternut squash, bring back to the boil, then lower the heat and simmer for 15 minutes. Add squash, cauliflower, chickpeas, coconut milk, water, salt, and pepper. An easy vegan butternut squash and chickpea curry that freezes well. Some of the prep work can be done while the butternut squash is roasting. Drain and rinse the chickpeas and set aside. STEP 3 Mix with the spices, then add the coconut milk and stock. Add all the spices: the grated ginger, garam masala, curry powder, turmeric, a pinch of black pepper, and chili powder, and cook until fragrant for around 30 seconds. Definitely! Fry for a minute or so. Add the onion and cumin seeds and fry until onions are softened. Pour in the coconut milk and stock, add the chopped coriander, and stir well. Process until turns a smooth paste. Mix with a spatula until the squash cubes are well coated with the seasoning. Cut the skin off the squash, remove seeds and cut into 1-inch cubes. Instructions. fresh garlic: You could substitute with granulated garlic. The butternut squash lends an additional creamy texture to this curry along with a hint of natural sweetness. The creamy butternut squash curry is topped off by sliced almonds and fresh coriander for added texture and flavours. 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. This curry makes an easy Vegetarian or Vegan dinner that the whole family will enjoy. Olive Oil. Stir in beans and cilantro; heat through. Leave to simmer for about 30 minutes stirring occasionally so it doesn't stick to the bottom of the pan. Then add the crushed tomatoes and broth. Next add butternut squash, minced garlic, and ginger. Mix well and cook until heated through, about 2-3 minutes. You're only these 5 simple steps away from chicken butternut squash curry heaven! 2: Next, add minced garlic, grated ginger, chopped green onions, and cook for a minute until the mixture is fragrant. Pour in the vegetable stock and bring to the boil. Explore our collection of butternut squash recipes and find your favourite way to eat it. STEP 4: Add coconut milk and spices. . Just follow these instructions for Air Fried Butternut Squash and swap out the seasonings. Pop the lid on and cook on high for 3-4 hours (or low for 6-8 hours). Be careful not to overcook the spinach, this can make the curry more watery. Stir until they are both coated in the onions, garlic and spices. Add butter and cook until melted and foam subsides, about 2 minutes. Bring the mixture to a boil. Infuse in the oil for about 30 seconds. Making sure not to burn the spices. Serve with rice and gluten free naan breads, sprinkled with a generous helping of fresh coriander. Drain the chickpeas and add to the pot with the cardamom pods, cloves, butternut squash curry paste, butternut squash cubes, stock and coconut milk. Simmer for another 5 minutes, uncovered. How To Make Butternut Squash And Chickpea Curry - Step By Step . Add the garlic, ginger and curry powder, and cook for about 20 seconds, continuing to stir. Bring to a boil, then reduce heat to low and simmer covered until the squash and cauliflower are tender, stirring occasionally, 35 minutes. Turn off the heat and then stir in the spinach, it will wilt with the heat of the curry. Clean pot, add to a medium-high heat and then spray with some more spray oil. Pre-heat oven to 425 F degrees. Add all the spices - curry powder, garam masala, cumin, cumin seeds, turmeric and chilli powder. olive oil or aquafaba: This is mostly just to help the seasonings stick. If you have want to breathe new life into any leftovers, try adding more broth and blending for a curried butternut squash soup. The lemon juice lifts the flavour nicely. Add all of the ingredients except for the peas, spinach and cilantro to your slow cooker. Add the onions to the pan, reduce the heat to medium and cook, stirring often, for 8 minutes, or until softened and starting to brown. If you can't find unseasoned diced tomatoes, you might need to reduce the added salt somewhat. Then add in the tomatoes, and spices. Once the display panel shows HOT, add the oil, onions and garlic. Silky squash risotto. Butternut squash and chickpea curry is one of my favourite Vegetarian curries. Add the chickpeas and butternut squash to the pan. For more veggie options, try our vegetarian chilli, vegetarian paella, vegetarian stew and other vegetarian recipes. Next, add the drained and rinsed chickpeas and sautee for 1 to 2 minutes. Reduce to a simmer. This vegan butternut squash and chickpea curry is delicious! Add the butternut squash to a lined baking sheet. Be sure to spread the cubes evenly on the baking sheet. Add the salt and pepper. In a large lidded frying pan heat a good glug or two of oil (about 2 tablespoons) and throw in the panch phoran and the chilli flakes- stirring and taking care it doesn't burn - cook for just a minute. Peanut Butter Stir Fry With Crunchy Veggies. Blend the soaked cashews with 3/4 to 1 cup water (180 to 240 mL) in a high-powered blender for several minutes until smooth and cashew bits have been pulverized. Add the chickpeas (canned or pre-cooked) along with the diced squash, and give them a good stir. Try cooking the butternut squash in the microwave for 5 minutes before roasting. Cook for another 5 minutes, or until the sauce is the right consistency. Set aside. Add the red lentils, coconut milk and water and bring to the boil. Voila! Add a drop or two of coconut extract if you want the coconut flavor. Hi, Im Hope, Im a food-loving New Zealand based Registered Naturopath. In a food processor place the onion, garlic, ginger, and chili. Leave it to simmer for about 30 minutes stirring occasionally so it doesn't stick to the bottom of the pan. 40 minutes Not too tricky. (Photo 1) Sprinkle spices (curry, turmeric, chili powder) over chopped butternut squash. Cook for several minutes. This will keep the right consistency, as some of the liquid will evaporate during the reheating process. Butternut Squash and Chickpea Curry is the perfect comfort food for fall or winter when Butternut Squash is in season, but you can also enjoy it year-round. Preheat the oven to 375. Add the sugar and stir, then the spinach leaves. Cook for 2-3 minutes. Stir then add the onions, garlic and ginger stirring to coat in the lovely . Roast the butternut squash for about 40 minutes, or until fork tender and lightly browned. The curry paste and ginger will become strong and fragrant at this point. Make this easy vegetable curry for a comforting dinner, then check out our spinach, chickpea & potato curry, vegan aubergine curry, saag chana masala and other vegetarian curry recipes. Lower the heat a little, stir in the ground spices and cook, stirring, for 1 minute. A cubed butternut squash can last a few days in the fridge.). Put a lid on, bring it to a boil and gently simmer on low heat for 45 minutes, until the butternut squash is tender and the sauce has thickened. Add the garam masala, fresh red chilli, cumin and turmeric and cook until the . Serve the curry in warmed bowls, with the rice and salad on the side if you like. Then add the butternut squash pieces and water. Remove from the heat and top with sliced almonds, fresh coriander and fresh chili as desired. Drain. Heat the coconut oil in a medium skillet or pan on a medium heat. 2 Bake the tray. Stir to mix and allow to cook 2-3 minutes until spices are fragrant. Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Finish the dish by sprinkling the cilantro over the curry. Directions. Add garlic, ginger, curry powder, and salt; cook, stirring, until fragrant, about 30 seconds. butternut squash: I used fresh but it's also possible to use frozen. After 30 minutes the curry should be reduced by a third and the butternut squash should be cooked. ADD. Try subbing roasted sweet potatoes, acorn squash, or pumpkin for the butternut squash. red chili flakes (optional: if you want to add more spice.). I like to use coconut cream for this recipe, if this is too rich for you then you can use coconut milk. Drain and rinse the chickpeas. Peel the garlic and ginger. If you would like this meal to be lower on the carbs then serve the curry with cauliflower rice instead of rice. Heat the oil in a pot over medium-high heat. Stir to mix. Add the chopped tomatoes, coconut milk and vegetable stock. TO SERVE Preheat the oven to 150C/300F/gas 2. Most of the time and prep work comes from cubing and roasting the butternut squash, but I've provided a few tips for cutting down and the time and work to make this vegan curry in less time, if needed. Your email address will not be published. After testing my recipe for air fryer butternut squash I had a lot of leftovers, and I knew exactly what I wanted to do with it: Butternut Squash Curry! Add the curry, turmeric, garam masala, salt, and black pepper. Cook for another minute, until the spices are fragrant. Add coconut milk, fish sauce, lime zest, and lime juice. Stir periodically. Then add the salt, tomatoes, full-fat coconut milk, and a cup of water. 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