no Sweat Vegan


Why you will love this recipe

– Quick & Easy – Vegan / Vegetarian – Dairy-free – Kid-friendly

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Prep Time 20 Min

Total Time: 55 MIN

Key Ingredients

- Butternut Squash - Chickpeas - Curry Powder - Reduced-Fat Coconut Milk

Preheat the oven. Peel and cube the butternut squash. Sprinkle olive oil or aquafaba, salt, curry powder, and fresh cracked pepper over cubed butternut squash in a small mixing bowl.

Step 1

Bake the butternut squash on a lined baking sheet. Roast the butternut squash for about 40 minutes, or until fork-tender and lightly browned.

Step 2

As the squash roasts, prepare the rest of the ingredients. Peel and chop the onion, grate the garlic and ginger, and drain and rinse the chickpeas.

Step 3

Heat a skillet over medium heat. Sauté the onions for 3 to 5 minutes until they turn translucent. Add the garlic and ginger—sautee for another minute.

Step 4

Add the rest of the curry spices to the skillet and toast for 1 to 2 minutes. Tap below for the full recipe!

Step 5

Next, add the drained and rinsed chickpeas and sautee for 1 to 2 minutes. (Just long enough to add flavor to the chickpeas.)

Step 6

Then add the crushed tomatoes and broth. Cook for another minute, until combined. Tap below for the full recipe!

Step 7

Now add the coconut milk and lemon juice. Stir to combine. Turn the heat down to low and simmer for 3 to 5 minutes.

Step 8

When the butternut squash is done roasting, remove it from the oven and carefully add it to the curry sauce. Cook for another 5 minutes, or until the sauce is the right consistency.

Step 9

Serve right away with basmati rice and cilantro. Enjoy! To see the full recipe and step-by-step instructions, tap below!


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