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.
What you’ll need for butternut and chickpea curry:
- Coconut oil
- Curry powder
- Garam masala
- Ground Cumin
- Cumin seeds
- Ground turmeric
- Chill powder
- Chopped tomatoes
- Coconut milk
- Vegetable stock
- 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:
As always if you make this vegan roasted butternut squash and chickpea curry be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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- 1 medium butternut squash (about 3-4 cups, cubed)
- 2 tbsp coconut oil
- 1 red onion
- 4 garlic cloves
- Thumb sized piece of ginger
- 1 tbsp curry powder, medium
- 1 tsp garam masala,
- 1/2 tsp ground cumin
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric
- 1/4 tsp hot chilli powder
- 1 tin (400ml) chopped tomatoes
- 1 tin (400ml) coconut milk
- 200ml vegetable stock
- 1 tin (400g) chickpeas
- Salt and pepper
- Chopped coriander
- Basmati rice
- Preheat oven to 200C/400F. Cut both ends off the squash, peel it and cut in half lengthways. Cut into roughly equal sized cubes about 1 cm.
- Place on a large baking tray, drizzle generously with oil salt and pepper, toss and place in the oven for 35-40 minutues until soft through and starting to brown on the edges.
- In the meantime, start the curry. Add coconut oil to a large pan on medium heat, once melted add finely chopped onion. Stir and fry for a few minutes then add crushed garlic and grated ginger. Leave to cook for a further minute.
- Add all the spices - curry powder, garam masala, cumin, cumin seeds, turmeric and chilli powder. Cook for 30 seconds until fragrant, add a little more oil if needed so it doesn't burn.
- Add the chopped tomatoes, coconut milk and vegetable stock. Bring to a gentle simmer and let cook for 10 minutes. Transfer to a bowl and blend with a hand blender till smooth, or a food processor. Transfer back to the pan.
- Add the chickpeas and cook for a further 5-10 minutes, it should have thickened and be nice and creamy and orange in colour. Taste the sauce and season with salt and pepper. If you like it spicy you can add some extra chilli powder.
- Add the roasted butternut squash, stir and serve! Top with some chopped fresh coriander and serve with basmati rice and your favourite sides - like my onion bhajis!
Go for a butternut squash that feels heavy, with a fat neck and small bulb (more squash, less seeds).
You can leave the sauce chunky if you prefer, just skip blending it.
If you want to add some greens add some spinach or kale in the last few minutes.
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Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 268Total Fat: 12gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 154mgCarbohydrates: 36gFiber: 5gSugar: 4gProtein: 7g
Nutrition information is a rough estimate