Comforting vegan roasted butternut squash and chickpea curry in a flavourful creamy coconut and tomato sauce. Perfect for cold autumn nights and ready in under an hour!

Butternut squash is my favourite winter squash, especially when roasted. It’s such a versatile vegetable and works great in so many recipes!

And if you make a big batch of this curry then you can enjoy it throughout the week – or freeze it for a later date! This curry is even better the next day too when the flavours have developed even more.

You want to go for a medium sized butternut squash. It should yield between 3-4 cups diced squash, with peel and seeds removed.

If it is a little more or less, that’s fine as we aren’t cooking it in the sauce and won’t affect the cook time.

By roasting the squash we are letting it caramelise and sweeten whilst becoming melt in your mouth soft on the inside.

This curry is inspired by my chickpea and spinach curry and my cauliflower and chickpea curry – which are two of your favourites so I hope you’ll love this squash one too!

What you’ll need for butternut and chickpea curry:

• Coconut oil
• Onion
• Garlic
• Ginger
• Curry powder
• Garam masala
• Ground Cumin
• Cumin seeds
• Ground turmeric
• Chill powder
• Chopped tomatoes
• Coconut milk
• Vegetable stock
• Chickpeas
• Salt and pepper

Most of these ingredients are probably already in your pantry – the only fresh ingredients you need are onion, garlic, ginger and butternut squash!

And with autumn upon us it’s a great time to make the most of seasonal squash!

How to make roasted butternut curry:

Start by preparing the butternut squash. The easiest way I find is to cut off both ends, peel the skin and cut in half lengthways.

From here you can scrape out the seeds and stringy insides with a spoon, it will come out easily.

Cut it into roughly equal sized cubes, about 1 cm big. It should make around 3-4 cups.

Place on a large baking sheet with a generous drizzle of oil, salt and pepper. Place in the oven at 200C/400F for 30-40 minutes until soft through and starting to crisp and brown on the edges.

Whilst the squash is roasting we can start the curry. Heat the coconut oil in a large pan and add finely chopped onion. Fry for a couple of minutes then add the garlic and ginger.

Once they have softened add all the spices – let cook until fragrant. Add a little more oil if needed so they don’t burn.

Add the tin of chopped tomatoes, coconut milk and vegetable stock. Bring to a gentle simmer and leave for around 10 minutes.

At this stage you can either leave the sauce as is or blend it until smooth, which I prefer.

Use a handheld blender or place into a blender and blend until smooth. Transfer back to the pan. Add the drained chickpeas and leave to cook for another 5-10 minutes.

The sauce should have thickened, and be creamy and orange in colour. If not you can leave it to simmer for a bit longer. Taste and season with salt and pepper.

Add the roasted butternut squash and serve! I like to top with some chopped coriander and serve with basmati rice. It would also be delicious with a side of my onion bhajis!

If you want to add some greens into this curry add some spinach or kale in the last few minutes!

For more curry recipes you may enjoy these:

Roasted aubergine and chickpea curry

Cauliflower and chickpea curry

Chickpea and spinach curry

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