Vegan Butternut Squash and Chickpea Curry

Name: Vegan Butternut Squash and Chickpea Curry
Prep time: 20 min
Cook time: 60 min
Total time: 560 min
Ingredients: 1 cup dry chickpeas (garbanzo beans); 2 tablespoons vegetable oil; 2 onions, chopped; 4 cloves garlic, minced; 6 pods green cardamom; 2 dried red chile peppers, stemmed and seeded; 2 teaspoons coriander seeds; 2 teaspoons ground turmeric; 1 teaspoon black mustard seeds; 1 tablespoon tomato paste, or more to taste; 1 large butternut squash, peeled and cut into 1-inch cubes; 3 carrots, chopped; 1.5 cups water, or as needed; 0.5 bunch fresh cilantro, chopped

5.0

(3)

1 Review

2 Photos

This is a delicious vegetable curry with chickpeas and butternut squash, but you can use any other pumpkin as well. If you're not vegan, yogurt tastes great with it, or you can use soy yogurt instead of course. I like to use dried chickpeas and cook them myself instead of canned, but you can of course use canned chickpeas as well.

Recipe by MisterHealthy

Updated on August 22, 2022

2

Prep Time:

20 mins

Cook Time:

1 hr

Additional Time:

8 hrs

Total Time:

9 hrs 20 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 cup dry chickpeas (garbanzo beans)
2 tablespoons vegetable oil
2 onions, chopped
4 cloves garlic, minced
6 pods green cardamom
2 dried red chile peppers, stemmed and seeded
2 teaspoons coriander seeds
2 teaspoons ground turmeric
1 teaspoon black mustard seeds
1 tablespoon tomato paste, or more to taste
1 large butternut squash, peeled and cut into 1-inch cubes
3 carrots, chopped
1 ½ cups water, or as needed
½ bunch fresh cilantro, chopped

Directions

Place chickpeas in a large bowl and cover with cold water. Let soak, 8 hours to overnight.
Drain and rinse chickpeas under running cold water. Place in a large pot, cover with several inches of water, and bring to a boil. Reduce heat and simmer until chickpeas are soft, 60 to 75 minutes. Drain.
When chickpeas are halfway done, heat oil in a large pot and cook onions until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add cardamom pods, chile peppers, coriander seeds, turmeric, and mustard seeds and toast for 1 minute. Mix in tomato paste.
Stir butternut squash and carrots into the pot. Add enough water to cover vegetables halfway. Simmer over low heat, partially covered, until all the vegetables are soft, 25 to 35 minutes. Add more water if curry gets too dry.
Mix in cooked chickpeas shortly before serving and heat until warm. Serve sprinkled with cilantro.

Nutrition Facts (per serving)

460	Calories
11g	Fat
84g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 460
% Daily Value *
Total Fat 11g	14%
Saturated Fat 2g	8%
Sodium 69mg	3%
Total Carbohydrate 84g	31%
Dietary Fiber 19g	67%
Total Sugars 18g
Protein 15g
Vitamin C 86mg	431%
Calcium 268mg	21%
Iron 7mg	37%
Potassium 1931mg	41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.