Recipe: Appetizing Butternut Squash and Chickpea Curry

Butternut Squash and Chickpea Curry. This wholesome chickpea curry with loads of vegetables like hearty butternut squash, spinach and green peas simmered in creamy coconut milk will become your favourite if you give it a try. It's suitable for vegetarians and vegans but is also loved by a meat eating family like ours. This golden butternut chickpea curry is my newest favorite weeknight meal!

Some of the curried dishes I make, like my chickpea and eggplant. An easy vegan butternut squash and chickpea curry that freezes well. I first devised this Thai Butternut Squash Chickpea Curry two years ago when I was living in NYC. You can cook Butternut Squash and Chickpea Curry using 17 ingredients and 6 steps. Here is how you cook that.

Ingredients of Butternut Squash and Chickpea Curry

1. You need 1 of large butternut squash.
2. You need 1 tin of chickpeas.
3. It's 1 tin of chopped tomatoes.
4. It's 1 tin of light coconut milk.
5. You need 1 of large white onion.
6. You need 4 cloves of garlic - chopped.
7. You need 1 tbsp of chilli paste.
8. Prepare 2 inch of piece ginger.
9. It's 3 sprigs of fresh thyme.
10. You need 1 tsp of dried thyme.
11. You need 1 tbsp of Caribbean curry seasoning - I used the Tex’s brand.
12. It's cube of Vegetable stock.
13. It's 1 tbsp of tomato purée.
14. You need 1 of bay leaf.
15. It's of Salt and pepper.
16. It's 10 ml of coconut oil.
17. It's 1 tsp of turmeric.

Even though I luckily benefit from warmer temperatures these days, this fragrant. Butternut squash is my favourite winter squash, especially when roasted. It's such a versatile vegetable and works great in so many recipes! This curry is inspired by my chickpea and spinach curry and my cauliflower and chickpea curry - which are two of your favourites so I hope you'll love.

Butternut Squash and Chickpea Curry instructions

1. Add the oil and chopped onion to a large heavy based pan and sauté until translucent.
2. Cut the ends off the butternut squash and chop into chunks, discarding the seeds - I leave the skin on, it goes soft when cooked, then add to the pan.
3. Add the tomato purée and mix through the veg and stir in the chopped garlic, dried spices, and salt and cook for 5 minutes until fragrant.
4. Add the drained chickpeas and the chopped tomatoes. Fill up the tomato can with water and add that to the pan too..
5. Next add the stock pot, stir well and bring to the boil.
6. Lower the heat to a simmer and add the coconut milk, fresh thyme and bay leaf. Cover with a lid and cook on low until the squash is tender.

One of my visits to Honolulu, Papia Sengupta, made this wonderful dish and I was blown away. The first thing that attracted me towards the dish was the. Spicy Delicious Butternut Squash Chickpea Curry - a perfect vegan-friendly meal. That even the none vegans will love. If you are vegan and following So my first installment to some Slimming World vegan recipes just had to be a curry, so many out there contain yoghurt/dairy or meat and are just not.