Skip to Content

Roasted Butternut Squash and Chickpea Curry

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!

Vegan Roasted Butternut Squash Chickpea Curry #curry #squash #chickpea #dairyfree #vegan

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.

Roasted Butternut Squash

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!

Vegan Butternut Squash and Chickpea Curry on Spoon #curry #squash #chickpea #dairyfree #vegan

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!

Vegan Roasted Butternut Squash Chickpea Curry #curry #squash #chickpea #dairyfree #vegan

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.

Roasted Butternut Squash Curry #butternut #squash #curry #vegan

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.

Vegan Roasted Butternut Squash Chickpea Curry #curry #squash #chickpea #dairyfree #vegan

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!

Vegan Roasted Butternut Squash Chickpea Curry #curry #squash #chickpea #dairyfree #vegan

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


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!

Don’t forget to follow along on FacebookPinterest and Instagram – I’d love to see you all there!


NEVER MISS A RECIPE! GET MORE VEGAN RECIPES SENT STRAIGHT TO YOUR INBOX – SUBSCRIBE HERE ?

Vegan Roasted Butternut Squash Chickpea Curry #curry #squash #chickpea #dairyfree #vegan

Roasted Butternut Squash and Chickpea Curry

Yield: 2-4
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Comforting vegan roasted butternut squash and chickpea curry in a creamy coconut and tomato sauce. It's healthy, packed with flavour and ready in an hour!

Ingredients

  • 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

To serve

  • Chopped coriander
  • Basmati rice

Instructions

  1. 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 1/2-1 inch.
  2. Place on a large baking tray, drizzle generously with oil salt and pepper, toss and place in the oven for 35-40 minutes until soft through and starting to brown on the edges.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!

Notes

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.

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

Did you make this recipe?

Let me know in the comments or tag me on Instagram @cupfulofkale

Joelle

Tuesday 31st of October 2023

Hello! I don’t have cumin seeds is it alright if I replace it with the same amount of ground cumin?

Tamsin

Tuesday 31st of October 2023

Hi Joelle, yes you can just leave them out or add a bit more ground cumin :) Tamsin xo

Gemma

Friday 27th of October 2023

Can I use milk instead of coconut.? It's one fruit I can't stand.

Tamsin

Monday 30th of October 2023

Hi Gemma, I haven't tried this so can't say for sure. I don't think the coconut flavour is noticeable but if you really can't use it then I would sub with maybe half the amount of milk and then add a good dollop or two of yoghurt as you won't have the thickness otherwise. Tamsin xo

Simon

Friday 27th of October 2023

Really satisfying dish thank you - it will be cooked again. I prefer to leave the skin on the butternut squash, it gives a bit more structure when its roasted, as well as less wastage. As with all things that might otherwise be peeled, I use organic so have no qualms about potential residues.

Tamsin

Monday 30th of October 2023

Hi Simon, thanks for your comment, so glad you enjoyed it! That sounds delicious with the skins :) Tamsin xo

rachel

Monday 23rd of October 2023

Hi Tamsin

Just made and it tastes delicious, looking forward to eating it later. With the chickpeas should I put the whole can in? ie liquid and peas? The sauce didn't thicken too much and I wonder if the chickpea liquid might have helped? Thanks

rachel

Tuesday 24th of October 2023

@Tamsin, Thanks Tamsin. I went with the cornflour options. It was delish and will be made again!

Tamsin

Tuesday 24th of October 2023

Hi Rachel, no the chickpeas should be drained. Could be a few reasons, the sauce may need a bit longer to simmer and coconut milks do vary by brand, I find some runnier than others. Onion also helps to thicken so if you use a smaller one it may result in a thinner sauce. You'll probably find that it will thicken over time too. You can always add a bit less stock next time but I would probably recommend just simmering the sauce a bit longer! If all that fails then add 1 tsp cornflour mixed with 1 tsp water then add :) Thanks, Tamsin xo

Cassia

Friday 13th of October 2023

I made this 4 times already! SO GOOD!

Tamsin

Monday 16th of October 2023

Hi Cassia, awwww that's so good to hear!! Hope you'll enjoy it many more times :) Tamsin xo

Skip to Recipe