Creamy coconut milk-based curry with chickpeas and roasted butternut squash topped with crispy spiced chickpeas.
This Vegan Butternut Squash & Chickpea Coconut Curry is perfectly creamy and topped with crunchy baked chickpeas. It is oh so flavorful and simple & easy to make!
I am all about easy and simple recipes, and this hits the mark! This curry is made in less than 1 hour and made from mostly pantry-friendly ingredients.
This Vegan Butternut Squash & Chickpea Coconut Curry is the ideal recipe for winter as it’s comforting, warming, and great for meal prep and freezer-friendly.
How to make Vegan Butternut Squash & Chickpea Coconut Curry:
Crispy chickpeas & roasted butternut squash
- Preheat the oven to 425°F. Add chickpeas to a baking sheet and toss with olive oil, spices, and salt. On another baking sheet, add cubed squash and toss with 1 tbsp olive oil and ½ tsp kosher salt. Roast the squash for 30-35 minutes until fork tender. Start roasting the chickpeas 10 minutes into the squash baking time and roast until crispy, about 25 minutes.
Curry
- In a large skillet, heat 1 tbsp oil over medium-high heat. Add mustard seeds and cook for ~1 minute until they start to pop and crackle (be careful!). Add onions and a pinch of kosher salt. Saute for 6-7 minutes until soft and translucent. Stir in garlic and cook for 2 minutes more until soft.
- Stir in garam masala, chili powder, and turmeric. Cook for 1 minute to toast the spices. Add in tomato paste and 1 tbsp water. Stir well and cook for 2-3 minutes until tomato paste has darkened in color.
- Pour in diced tomatoes and coconut milk. Bring to a low boil, reduce heat, and simmer for 5 minutes. Add the chickpeas. Simmer for 10 minutes, stirring occasionally to prevent burning. Add roasted squash and cook until squash has warmed through. Season with salt to taste (I added about 1 tsp kosher salt) and finish with a squeeze of lemon juice.
- Serve curry over rice and garnish with sliced green onion. Enjoy!
Why you’ll love this Vegan Butternut Squash & Chickpea Curry:
- Easy & simple to make.
- Ready in less than 1 hour.
- Meal prep and freezer-friendly.
- Comforting & warming for winter.
- Oh so delicious and flavorful!
FAQ:
Can I use another squash instead of butternut?
Definitely! Any hard-skinned winter squash will do, such as acorn or delicate. Sweet potato would also be delicious. Just keep in time, roasting time will vary depending on the squash.
Where can I find mustard seeds?
Most grocery stores will carry whole mustard seeds in the spice isle. If you can’t find them, I recommend checking out or local Indian or Asian market.
Is this recipe freezer-friendly?
Yes! Make sure to cool the curry (not room temp, but not too hot to touch), transfer to an airtight container or ziploc bag, and freeze for up to 1 month. Reheat on the stovetop until defrosted and warm.
If you’re looking for more delicious warming winter recipes, you’ll also love this Creamy Vegan Potato Leek Soup, this Vegan Baked Sweet Potato Mac n Cheese, and this Pasta with Cherry Tomatoes, Olives, & Capers.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Creamy coconut milk-based curry with chickpeas and roasted butternut squash topped with crispy spiced chickpeas.
- 1-15 oz. can chickpeas, drained and rinsed
- 1 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp kosher salt
- ½ butternut squash, peeled and cut into ~½" cubes
- 2 tbsp olive oil, divided
- 1 tsp whole mustard seeds
- ½ large white onion, chopped
- 3 cloves garlic, finely chopped
- 2 tsp garam masala
- ½ tsp chili powder
- ¼ tsp ground turmeric
- 2 tbsp tomato paste
- 1-15 oz. can fire roasted diced tomatoes
- 1-14 oz. can full-fat coconut milk
- 1-15 oz. can chickpeas, drained and rinsed
- ~1 tsp fresh lemon juice
- Kosher salt
- Sliced green onion, for topping
-
Preheat the oven to 425°F. Add chickpeas to a baking sheet and toss with olive oil, spices, and salt. On another baking sheet, add cubed squash and toss with 1 tbsp olive oil and ½ tsp kosher salt. Roast the squash for 30-35 minutes until fork tender. Start roasting the chickpeas 10 minutes into the squash baking time and roast until crispy, about 25 minutes.
-
In a large skillet, heat 1 tbsp oil over medium-high heat. Add mustard seeds and cook for ~1 minute until they start to pop and crackle (be careful!). Add onions and a pinch of kosher salt. Saute for 6-7 minutes until soft and translucent. Stir in garlic and cook for 2 minutes more until soft.
-
Stir in garam masala, chili powder, and turmeric. Cook for 1 minute to toast the spices. Add in tomato paste and 1 tbsp water. Stir well and cook for 2-3 minutes until tomato paste has darkened in color.
-
Pour in diced tomatoes and coconut milk. Bring to a low boil, reduce heat, and simmer for 5 minutes. Add the chickpeas. Simmer for 10 minutes, stirring occasionally to prevent burning. Add roasted squash and cook until squash has warmed through. Season with salt to taste (I added about 1 tsp kosher salt) and finish with a squeeze of lemon juice.
-
Serve curry over rice and garnish with sliced green onion. Enjoy!
