Vegan Butternut Squash And Chickpea Curry Recipe

Name: Vegan Butternut Squash And Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry chickpeas (garbanzo beans); 2 tablespoons vegetable oil; 2 onions, chopped; 4 cloves garlic, minced; 6 pods green cardamom; 2 dried red chile peppers, stemmed and seeded; 2 teaspoons coriander seeds; 2 teaspoons ground turmeric; 1 teaspoon black mustard seeds; 1 tablespoon tomato paste, or more to taste; 1 large butternut squash, peeled and cut into 1-inch cubes; 3 carrots, chopped; 1 1/2 cups water, or as needed; 1/2 bunch fresh cilantro, chopped

Servings: persons

1 cup dry chickpeas (garbanzo beans)
2 tablespoons vegetable oil
2 onions, chopped
4 cloves garlic, minced
6 pods green cardamom
2 dried red chile peppers, stemmed and seeded
2 teaspoons coriander seeds
2 teaspoons ground turmeric
1 teaspoon black mustard seeds
1 tablespoon tomato paste, or more to taste
1 large butternut squash, peeled and cut into 1-inch cubes
3 carrots, chopped
1 1/2 cups water, or as needed
1/2 bunch fresh cilantro, chopped

1
Place chickpeas in a large bowl and cover with cold water. Let soak, 8 hours to overnight.
2
Drain and rinse chickpeas under running cold water. Place in a large pot, cover with several inches of water, and bring to a boil. Reduce heat and simmer until chickpeas are soft, 60 to 75 minutes. Drain.
3
When chickpeas are halfway done, heat oil in a large pot and cook onions until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add cardamom pods, chile peppers, coriander seeds, turmeric, and mustard seeds and toast for 1 minute. Mix in tomato paste.
4
Stir butternut squash and carrots into the pot. Add enough water to cover vegetables halfway. Simmer over low heat, partially covered, until all the vegetables are soft, 25 to 35 minutes. Add more water if curry gets too dry.
5
Mix in cooked chickpeas shortly before serving and heat until warm. Serve sprinkled with cilantro.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup dry chickpeas (garbanzo beans), 2 tablespoons vegetable oil, 2 onions, chopped, 4 cloves garlic, minced, and more.

Yes, Vegan Butternut Squash And Chickpea Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Butternut Squash And Chickpea Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions