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
I made this recipe for the first time tonight. I left it chunky and it was perfect served over basmati rice. My house smells amazing. Perfect dish for a cool fall Sunday night.
Hi Mary, thanks for your comment, so glad you enjoyed it 🙂 Tamsin xo
This was a brilliant find, everyone who tried thought it was as good as an Indain Takeaway, I will be making a lot more of these because I grow a lot of Butternut squash. Thank you so much
Hi Dave, thanks so much for your comment. So glad you all enjoyed it so much and hope you'll enjoy it many more times 🙂 Tamsin xo
What a find, the first time I've made my own curry, the kids loved it! Although I could only find carton coconut milk and it took a bit of corn flour to thicken it, maybe the tinned stuff is different! Either way really tasty, I didn't add hot curry powder, ginger or cumin seeds, but I am keeping the recipe for future meat free meals. Thank you for sharing it x
This is so delicious. I'm not even vegetarian but this is my favourite curry to make. I find that it makes about 5 portions. I prefer not to blend and keep the small chunks. I added a large handful of spanich and half a courgette (zucchini).
Hi Hayley, thanks for your comment. So glad you enjoy it so much! Those additions sound delicious 🙂 Tamsin xo
Love this recipe! Does anyone know how many grams are in a serving?
Made this tea with friends. Really lovely. Creamy and tasty . Added spinach for a extra bit of colour but will definitely make again .
Hi Sue, thanks for your comment. So glad you enjoyed it, I love adding some greens in! Tamsin xo
Really delicious - an excellent combination of spices. I left it chunky and added spinach at the end. I will be investigating your other recipes for sure. Thanks!
Hi Karen, so glad you enjoyed it! Hope you'll find some other recipes to enjoy 🙂 Tamsin xo
Full of flavour! Excellent recipe, have already starting customising it (roasting an aubergine in with the butternut is good). Thank you, Tamsin, have added this to my repertoire!
Hi Jenny, thanks for your comment! So glad you enjoyed it, I love roasted aubergine and bet it tasted amazing!! Tamsin xo
delicious - I'll be making that one again and again - my 16yr old daughter is veering away from meat dishes so this was ideal for her too.
Hi Julie, so glad you both enjoyed it! Hope you'll enjoy it again soon! Tamsin xo
I’m not new when making vegetables curry, and I have tried many recipes over the years. I have to write this comment bc I want to tell you how satisfied I was with this recipe!
It’s my new favorite recipe by far! Thank you!
Hey! Aww I am so glad you enjoyed it, I really appreciate your comment 🙂 Tamsin xo
This is a wonderful recipe and quickly became a family favorite! Absolutely excellent! Easy to prepare, great flavor, plenty of leftovers for yummy lunches the next day.
Hi Courtney, so so glad you enjoyed it so much! Tamsin xo
Absolutely perfect!! I didn't have curry powder so I just doubled the garam masala and used red chili flakes instead of hot pepper. So so good! I can't wait to have leftovers for lunch tomorrow. I haven't liked a curry I've made in a while, but this had enough flavor and complexity to truly wow me. Added some spinach at the end to get some extra veg and fiber, just perfect. Thank you!!
Hi Michelle, so glad you enjoyed it so much! And that the subs worked well! I love adding spinach too 🙂 Tamsin xo
Having grown an absolute surfeit of squashes last year this is a perfect recipe to use them all. Given the size of the squashes (about 3-4 kg) this will feed about 8 people, though there's just me so I freeze huge amounts.
Gary
Hi Gary, thanks for your comment. I'm very jealous of all your home grown squashes! I hope you enjoyed the recipe 🙂 Tamsin xo
I'm usually lazy about posting reviews (I know I have to improve on that since I know it helps you creators!), but I had to do it this time. This was an absolutely delicious recipe! My family loved it and I am obsessed! I'm glad the hubby liked it because I plan on making it pretty often whether they like it lol...
Hi Rocio, thanks for your comment, really appreciate it! So glad you all enjoyed it so much 🙂 Tamsin xo
Such a lovely meal. I put extra chili powder at the end to bring up the heat level and it was perfect. Will definitely make again.
Hi Mo, thanks for your comment! So glad you enjoyed it, the extra chilli is a great idea 🙂 Tamsin xo
Straightforward to cook and tasty. We all enjoyed it. Many thanks.
Hi Stephanie, thank you so much for your comment. So glad you enjoyed it! 🙂 Tamsin xo
This curry is one of my absolute favourites. It's my GO TO whenever I cook for family and friends or if I ever want something nourishing for myself, I am addicted !!
My family LOVE this recipe just as much as me.
I recommend alot of your recipes to friends and family and I ALWAYS recieve amazing feedback !!
keep creating your magic and thankyou for the deliciousness.
This curry was fabulous. We are newbies at plant forward cooking and have feared loss of satisfaction. NOT a problem here! Creamy, full of hearty veggies and lovely balanced flavor-a little sweet, a little spicy, and deep rich flavor!! Thanks for helping begin our transition!!!!!
Hi Sara, so pleased to be a part of your transition! So glad you enjoyed it so much 🙂 Tamsin xo
Sure to my local farm stand I've forced myself to try eating butternut squash in various ways and can't believe how much I love it. I love it roasted whole withv fresh herbs and olive oil and I have probably made this recipe 10 times in the last couple years. Yum!
was legit.
fwiw my squash took closer to 50 min to roast. everything else came together nicely and the final dish was fantastic.
The end result is a balance of creamy, and savory with a smash of tang and some caramelized roasty flavors from the squash.
Hi Sean, thank you for you comment. So glad you enjoyed it so much! Tamsin xo