Easy Butternut Squash And Chickpea Curry

We are starting January off with a hearty, protein-packed vegan curry recipe. This butternut squash and chickpea curry is so simple to make and the texture and flavour that is produced will make your tastebuds VERY happy! As much as I love indulging in all the rich and sweet holiday recipes, I always like getting back to healthier eating come January. And this butternut squash curry fits the bill. It’s super creamy, packs a little heat and is very filling!

Why You’ll Love This Vegan Curry Recipe

• This chickpea and spinach curry is full of flavour, it’s zesty and has some slight heat! It’s the perfect recipe to get back on track after all the yummy treats we ate over the holidays.
• Adjust the heat factor of this vegan curry recipe to your liking. If you don’t like spice, start with less. If you like a lot of spice, add more!
• This dish is protein packed thanks to the chickpeas. The chickpeas offer the perfect texture and addition to this creamy butternut squash curry.
• Roast the butternut squash ahead of time and then this butternut squash and chickpea curry takes less than 30 minutes to make! It’s the roasting process that takes up the majority of the time when creating this recipe- so if you don’t have a ton of time during the week, roast it on sunday and be a meal prep queen.

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How To Make Butternut Squash And Chickpea Curry

Here is how to make butternut squash and chickpea curry:

1. Start by roasting the butternut squash. Preheat the oven to 400ºF and line a baking sheet with parchment paper. Cut the butternut squash in half and discard/scoop out the seeds. Lightly oil the inside of the squash then place each half face down on the baking sheet. Roast for 40 minutes- 1 hour or until a fork can go nicely through the squash.
2. Once the squash is done, remove it from the oven and let it cool while the rest of the curry is prepared. For this butternut squash and chickpea curry, a great way to save time is to roast your squash ahead of time! This is what takes the longest to cook for this recipe.
3. Prepare the rice per package instructions. Make enough for 3-4 servings.
4. Add the ginger knob and the garlic (skin removed) to a food processor or blender. Blend until fine pieces form. Heat a large pan over medium heat- add 1-2 tsp of oil. Chop up the onion, and once hot add the onion to the pan. After a few minutes add the ginger and garlic. Sauté until fragrant and slightly golden.
5. Then stir in the curry paste and cumin. Some curry paste are way spicier than others. So I will let you know I used the thai kitchen curry paste and I find it is on the more mild side. So if you have a different type, start with less and add more once you let the butternut squash and chickpea curry simmer.
6. For this vegan curry recipe, remove the skin from the butternut squash and then add the inside of the butternut squash to a food processor or blender and blend until smooth. Measure out 1 cup of puree and add to the pan. Save the rest of the butternut squash for a soup recipe or butternut squash risotto!
7. Add the coconut milk and crushed tomatoes to the pan, stir until no more white from the milk is showing. Simmer for ten minutes. Then add the chickpeas and the lime juice. Simmer for a few more minutes. Option (but highly recommended) to add in a large handful of spinach.
8. Divide the rice into 4 bowls and evenly dived the butternut squash and chickpea curry amongst the bowls. Option to garnish with parsley and more lime juice. Store leftovers in a sealed container in the fridge for a few days.

For More Healthy Vegan Recipes for January, Try These:

• Gluten Free Ramen
• Vegan Mushroom Soup
• Vegan Pad Thai

Starting January off right is so important to people. You don’t have to have goals for the new year but I find it always feels good to have a few healthy recipes in your back pocket. Something new that you are excited to try during the week (like this butternut squash and chickpea curry!). I feel, come January we are all a little over the sweets and craving more healthy goodness -at least I always am! This butternut squash curry is so savoury, loaded with protein and is actually quite simple to make. Start your January off in a healthy way with this butternut squash and chickpea curry.

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