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Vegan Butternut Squash & Chickpea Coconut Curry

Creamy coconut milk-based curry with chickpeas and roasted butternut squash topped with crispy spiced chickpeas.

Course Main Course
Keyword butternut squash, chickpeas, coconut curry, vegan dinner
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Author Taavi Moore

Ingredients

Crispy 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

Curry

  • 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

Instructions

Crispy chickpeas & roasted butternut squash

  1. 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

  1. 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.

  2. 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.

  3. 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.

  4. Serve curry over rice and garnish with sliced green onion. Enjoy!