no Sweat Vegan
BUTTERNUT SQUASH CURRY WITH CHICKPEAS (VEGAN)
Why you will love this recipe
– Quick & Easy – Vegan / Vegetarian – Dairy-free – Kid-friendly
Prep Time 20 Min
Total Time: 55 MIN
- Butternut Squash - Chickpeas - Curry Powder - Reduced-Fat Coconut Milk
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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.
Bake the butternut squash on a lined baking sheet. Roast the butternut squash for about 40 minutes, or until fork-tender and lightly browned.
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.
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.
Add the rest of the curry spices to the skillet and toast for 1 to 2 minutes. Tap below for the full recipe!
Next, add the drained and rinsed chickpeas and sautee for 1 to 2 minutes. (Just long enough to add flavor to the chickpeas.)
Then add the crushed tomatoes and broth. Cook for another minute, until combined. Tap below for the full recipe!
Now add the coconut milk and lemon juice. Stir to combine. Turn the heat down to low and simmer for 3 to 5 minutes.
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.
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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