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
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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Roasted Butternut Squash and Chickpea Curry
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 tablespoon coconut oil
- 1 red onion
- 4 garlic cloves
- Thumb sized piece of ginger
- 1 tablespoon curry powder, medium
- 1 teaspoon garam masala,
- ½ teaspoon ground cumin
- ½ teaspoon cumin seeds
- ¼ teaspoon turmeric
- ¼ teaspoon 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
- 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 ½-1 inch.
- 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.
- 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!
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.
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Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 268Total Fat: 12gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 154mgCarbohydrates: 36gFiber: 5gSugar: 4gProtein: 7g
Nutrition information is a rough estimate
Just made this - had an aubergine that needed using so roasted that with the butternut and added it as well - the sauce is delicious will be keeping this recipe for winter
Hi Jill, thanks for your comment, so glad you enjoyed it, aubergine sounds like a great addition! Tamsin xo
Just finished devouring this - absolutely delicious! Simple and tasty, will definitely be making this a regular menu dish! Can this be frozen?
Hi Gary, thanks for your comment. So glad you enjoyed it! Yes it should be absolutely fine frozen 🙂 Thanks, Tamsin xo
I made this for our dinner las night and I added some chopped kale before adding the roasted squash. It was delicious, enough left for tonight as well. Absolutely delicious and very simple.
Hi Linda, so glad you enjoyed it! Kale sounds like a great addition 🙂 Tamsin xo
I tried this today - it worked perfectly, my family all loved it. I’ll be making this again for sure, thank you!
Hi Ailsa, thank you - so glad you and your family enjoyed it 🙂 Tamsin xo
I made this yesterday and absolutely love it.
The sauce in this recipe is a perfect base for experimenting with different veg.
Highly recommended in my house.
Thanks for a great new favourite meal.
Hi Michaela, thank you for your comment. So glad you enjoyed it so much! Hope it will become a regular for you 🙂 Tamsin xo
I've made this curry several times and I love it! So easy, so tasty, so moorish. Thanks for sharing
HI Angela, thank you so much for your comment. So so glad you enjoy it 🙂 Tamsin xo
Just made this because I had a rather sad looking Turban Squash left over from my veg patch. It did not ripen in the autumn because our puppy chewed through the stalk. I left it in the green house and it was just ripe but also going slightly mouldy - so searched on line for a curry recipe and found this.
Wow absolutely delicious. Thank-you for the recipe. I will grow these squashes again next year just for this. Hopefully Mabel the dog will have lost the taste for squash stalks!
Hi Jonathan, I'm so glad you came across this recipe and found a use for your turban squash! Bet it was absolutely delicious, wish I could try one of your homegrown squashes! Tamsin xo
I made this last night and WOW!
So glad I found your recipe, thank you so much for sharing it 🙂
Hi Jack, thank you for your lovely comment. So glad you found it too 🙂 Tamsin xo
Delicious recipe. I didn’t have any chickpeas so used butter beans instead. Worked really well
Hi Sarah, thanks so much for your comment. I love butter beans and bet that was delicious! 🙂 Tamsin xo
Delicious! I had chickpeas and a squash I wanted to use and felt like a curry so I googled "chickpea squash curry" and found your recipe! Fortunately I had all the ingredients on hand. Made just as written. Can't wait for leftovers tomorrow. 🙂
Hi Lori, so glad you discovered my recipe and that you enjoyed it! Leftover curry is the best! Tamsin xo
@Tamsin, Can I make it the day before??
Thanks
Hi Isabelle, yes definitely! I always think curries are more delicious the next day 🙂 Tamsin xo
My boyfriend and his son say "masterfully crafted," "restaurant quality." Thank you for a great balance of spice and flavor. We'll be coming back to this recipe again.
Oh my gosh this is so good and was surprisingly easy. Will definitely make again. Perfect comfort food in the middle of a snowstorm!
Lovely, didn’t miss the meat one bit.
Hi Leanne! Thank you, so glad you enjoyed it 🙂 Tamsin xo
This was lovely! The whole family enjoyed it (which is saying something) Super simple to make but tastes divine
Hi Sinead, thank you for your comment. I am so glad all the family enjoyed it 🙂 Tamsin xo
So lovely!! Definitely make again.
Hi Charlotte, thanks for your comment, so glad you enjoyed it 🙂 Tamsin xo
Hi this is delicious. I’ve added a chopped potato also and is really good. Thank you.
Hi Kate, so glad you enjoyed it! Potato sounds like a great addition 🙂 Thanks, Tamsin xo
Another gorgeous recipe. We loved it and had it with Kale and your onion bhaji, which are also awesome. My wife has added this to our favourite list so I will definitely be making again soon. Thank you.
Hi Andy, thank you so much for your comment and kinds words. I am so glad you enjoyed it and will be having it again 🙂 Tamsin xo
Made this tonight. So flavorful! I added spinach as I had some handy. Had a hard time not eating the whole thing myself! Thank you, thank you!!!
Hi Pat, thanks for your comment. So glad you enjoyed it! I always have the same problem! Tamsin xo
This is delicious!! Very tasty creamy curry sauce. Thanks for your recipe x
Hi Annie, thank you for your comment. So glad you enjoyed it 🙂 Tamsin xo
Hi, I made this today, im reheating tomorrow so the flavours combine.
How do you suggest reheating so as to keep the butternut cubes whole rather than mush?
Thankyou, the sauce is amazing BTW. I added abit to some wholemeal pasta-yummy.
Hi Janet, thanks for your comment. So glad you enjoyed it! I usually just reheat it in the microwave for a few minutes, it shouldn't fall apart and should hold most of it's shape still. Thanks, Tamsin xo
@Tamsin, thankyou very much. Xc