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–+ servings
Butternut Squash And Chickpea Curry [vegan] [gluten free] by The Flexitarian

Butternut Squash Curry Recipe

This butternut squash curry recipe is simmered in a light and creamy coconut sauce. Perfect with rice or naan.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Curries, Family Meals, One-pot Meals, Quick & Easy
Cuisine Indian
Servings 6 people
Calories 310 kcal

Equipment

large saucepan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 650 g butternut squash
  • 2 Tbsp vegetable oil
  • 1 onion
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp garam masala
  • 1/2 tsp ground cinnamon
  • 1 tsp chilli powder
  • 1 Tbsp freshly grated ginger
  • 3 tomatoes
  • 400 ml coconut milk
  • 250 ml vegetable stock
  • 2 garlic cloves
  • 2 generous handfuls of baby spinach leaves
  • 400 g can chickpeas
  • lime juice to taste
  • salt
  • chilli flakes to serve - optional
  • fresh coriander to serve - optional

Instructions
 

  • Peel butternut squash and cut in 1.5cm / 0.6 inches dice. Cut tomatoes in quarters.
    650 g butternut squash
  • Heat some oil in a large saucepan. Add finely chopped onion, turmeric, ground cumin, ground coriander, garam masala, cinnamon, chilli powder and grated ginger. Fry under medium heat for a few minutes until onion is soft.
    2 Tbsp vegetable oil, 1 onion, 1 tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander, 2 tsp garam masala, 1/2 tsp ground cinnamon, 1 tsp chilli powder, 1 Tbsp freshly grated ginger
  • Add diced butternut and quartered tomatoes. Add coconut milk, vegetable stock and crushed garlic. Bring to the boil then leave to simmer uncovered under medium heat for around 20 minutes. Butternut should be cooked but still have a bite.
    3 tomatoes , 400 ml coconut milk , 250 ml vegetable stock , 2 garlic cloves
  • Add spinach and cook until wilted. Then add drained chickpeas. Mix well. Season to taste with lime juice, salt and extra chilli powder if needed.
    2 generous handfuls of baby spinach leaves, 400 g can chickpeas , lime juice to taste, salt
  • Serve with chilli flakes and chopped fresh coriander leaves.
    chilli flakes to serve - optional, fresh coriander to serve - optional

Nutrition

Serving: 300gCalories: 310kcalCarbohydrates: 30gProtein: 7gFat: 21gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 376mgPotassium: 833mgFiber: 7gSugar: 5gVitamin A: 12264IUVitamin C: 34mgCalcium: 109mgIron: 5mg

Find this recipe online:

Butternut Squash Curry Recipe

https://theflexitarian.co.uk/recipe-items/butternut-squash-and-chickpea-curry-vegan-gluten-free/