Publised on 29/02/2024. Last Updated on 27/09/2024 by Richard
Spicy, creamy butternut and chickpea curry with roasted squash and crispy toasted spices. Ready in 20 mins, it's a super convenient vegan curry!
This insanely creamy, ready in 20 minute butternut and chickpea curry is breaking a real streak for me. You see, I've not developed a vegan curry recipe in blummin ages, and I have a hunch why not. When I'm at home, cooking dinner for me and husband, I tend to stick to my rotation of vegan recipes, y'know, vegan bolognese, chilli, tikka masala OR a delicious veggie curry like this one!! And because I think you folk deserve exciting vegan food, I never think to develop recipes based on what I NORMALLY eat!
But here's the deal! This butternut and chickpea curry is not NORMAL by any stretch. It's fruity and fiery with crispy fried whole spices and soft buttery squash. It's got plenty of plant-based protein AND it's ready in a flash, so it's ideal for a school night! Have I sold this vegan curry enough yet??
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🍛 Butternut and Chickpea Curry Ingredients
Alright so let's start with a peek at what you're gonna ned to get cracking on my butternut and chickpea curry, then in a later section I'll show you how to customise this vegan curry with subs and swaps!
- Butternut Squash (peeled and diced)
- Onion (finely chopped)
- Garlic (minced)
- Whole Spices (see below)
- Ground Spices (see below)
- Tomato Puree
- Mango Chutney
- Chickpeas (canned)
- Coconut Cream
- Vegan Yogurt
- Lime (juiced)
❓Which Spices are we Using?
Spices are integral to the identity of any curry, and this butternut and chickpea curry is no different! I've tailored these ones around the buttery sweetness of the squash and the nuttiness of the chickpeas. We've also got two kinds of spice, whole and ground. The whole spices are going to be toasted before we do anything else, then reserved for dressing the top of the curry later. The ground spices go straight in the curry to give it a nice spiced body!
| Whole Spices | Ground Spices |
| Cumin Seeds | Ground Cumin |
| Coriander Seeds | Ground Coriander |
| Chilli Flakes | Turmeric |
| Garam Masala | |
| Chilli Powder |
🔀 Ingredient Substitutions
Here's how to make this butternut and chickpea curry recipe your own!
- Not in butternut squash season? Don't worry! This vegan curry recipe works well with anything from tofu and tempeh to aubergine and sweet potato. Just cube and roast until cooked through and lightly golden on the edges.
- Need to swap out the coconut? My latest obsession is making cream from silken tofu. Just blend with a blender (obvs) and use as you would cream or coconut cream!
- Not a fan of chickpeas? Feel free to use any pulse, bean or pea! Even green garden peas work great, but be sure to add them at the end since they only take a minute or two to cook.
🫙 How to Make Butternut and Chickpea Curry
Alright! We've reached the business part of this vegan curry recipe! Here's how to make my butternut and chickpea curry in just four easy steps! Let's get things nice and toasty!
Roast the Butternut: I like to peel my butternut squash with a veg peeler then cube and toss in veg oil with a little salt. Roast until just starting to brown and cooked through.
Temper the Spices: This is a technique used in many curries, including my favourite Dal Tadka! Frying the whole spices for a little while helps release their toasty flavour!
Start the Curry: Unusually, there are no tomatoes (other than tomato puree) in this curry, so it's really important to reduce your sauce BEFORE you add the coconut cream, otherwise it'll end up runny and thin instead of smooth and creamy.
Finish the Curry: Finally we're going to add the roasted butternut and the coconut cream, along with some vegan yoghurt and a good squeeze of lime juice for a nice fruity zing! Spoon over the tempered spices and you're set!
🤷♀️ Some FAQs
A: Butternut squash has a sweet and nutty flavour with a dense and smooth texture when cooked. The taste is often described as a combination of pumpkin and sweet potato. It can be mildly earthy and slightly buttery, making it versatile for both sweet and savoury dishes.
A: Pop them in a sealed container and place in the fridge for up to 4 days. Reheat thoroughly, adding a splash of water or another dollop of vegan yoghurt to loosen up the sauce.
A: Yes, it freezes beautifully, so it's ideal for batch-cooking and meal prep! Ooh get you!
And there we have it, my completely vegan butternut and chickpea curry! Why not check out my mango chutney recipe and my super crispy onion bhaji recipe too!
More Squash/Pumpkin Recipes?
Craving more pumpkin before the season's out? Here are my other fave recipes!
Butternut and Chickpea Curry
Ingredients
- 1 butternut squash peeled and diced
- 3 tablespoon sunflower oil or vegetable oil
- 1 teaspoon cumin seeds
- ½ teaspoon coriander seeds
- ½ teaspoon chilli flakes
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 inch fresh ginger minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon chilli powder optional
- 1 tablespoon tomato puree
- 1 tablespoon mango chutney
- 400 g chickpeas 1 can, drained and rinsed
- ½ teaspoon fine sea salt
- 160 ml coconut cream
- 60 ml vegan yoghurt
- 1 lime juiced
For Serving
- 1 bunch fresh coriander
- cooked basmati rice
Instructions
- Preheat your oven to 200 °C.
- Toss the diced butternut squash with 1 tablespoon of the sunflower oil and a pinch of flaky sea salt. Spread it on a baking sheet and roast for 20 minutes, or until the squash is tender and slightly caramelised.1 butternut squash, 3 tablespoon sunflower oil
- While the butternut roasts, in a large frying pan, heat 1 tablespoon of oil over medium heat. Add the cumin seeds, coriander seeds and chilli flakes. Allow to fry for around 30 seconds or until fragrant then carefully remove from the pan with a spoon, along with the oil, and transfer to a small bowl for later.1 teaspoon cumin seeds, ½ teaspoon coriander seeds, ½ teaspoon chilli flakes
- Add the remaining 1 tablespoon oil to the pan. Once hot add the chopped onions and minced garlic then fry for 2-3 minutes or until the onions are soft.1 onion, 3 cloves garlic
- Stir in the ground spices and cook for a further 2 mins before stirring through the tomato puree, mango chutney, chickpeas and 300ml water. Bring to a simmer uncovered and leave to cook for 10-15 mins.1 inch fresh ginger, 1 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon garam masala, ½ teaspoon chilli powder, 1 tablespoon tomato puree, 1 tablespoon mango chutney, 400 g chickpeas
- Once the sauce has reduced, season with the ½ teaspoon fine sea salt, lower the heat and add the roasted butternut squash, coconut cream and vegan yoghurt. Stir, bring to a simmer then remove from the heat.½ teaspoon fine sea salt, 160 ml coconut cream, 60 ml vegan yoghurt
- Right before serving, stir through the lime juice and spoon the toasted whole spices and their oil over the curry.1 lime
- Serve the roasted butternut and chickpea curry over rice or your favourite grain, garnished with fresh coriander.1 bunch fresh coriander
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