Butternut and Chickpea Curry
Spicy, creamy butternut and chickpea curry with roasted squash and crispy toasted spices. Ready in 20 mins, it's a super convenient vegan curry!
Servings: 4
Calories: 533kcal
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
Nutrition
Calories: 533kcal | Carbohydrates: 63g | Protein: 15g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 328mg | Potassium: 1228mg | Fiber: 14g | Sugar: 14g | Vitamin A: 20157IU | Vitamin C: 51mg | Calcium: 196mg | Iron: 7mg