Vegan Butternut Squash Curry with Chickpeas
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Recipe Overview
Overview
As the leaves turn and the air gets crisp, there’s nothing quite like a warm bowl of Vegan Butternut Squash Curry to embrace the cozy vibes of fall. This recipe is not only simple but also packed with flavor and nutrition, making it a perfect choice for a comforting dinner. The butternut squash, with its sweet and nutty flavor, pairs beautifully with chickpeas, creating a hearty dish that feels indulgent yet healthy.
The preparation is straightforward: start by chopping the butternut squash and onion, and then sauté them with garlic and ginger to build a fragrant base. The addition of red curry paste infuses the dish with warmth and depth, while coconut milk adds creaminess without dairy. As the curry simmers, the flavors meld together, creating a rich and satisfying sauce that coats the tender squash and chickpeas.
Serving this curry over jasmine rice elevates the meal, making it not just filling but also a delightful experience. The fresh lime juice added at the end brightens the dish, balancing the richness of the coconut milk. This recipe is a great way to enjoy seasonal produce while nourishing your body with wholesome ingredients.
Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this Vegan Butternut Squash Curry is sure to become a favorite. It’s a wonderful reminder of how comforting and delicious plant-based meals can be, especially during the fall season.
Recipe Details
Steps & Tips
Make a healthy apple crisp for breakfast.
Chop beets, toss with olive oil, salt, and pepper, and roast at 375°F for 45-60 minutes.
Tip: Chop beets without peeling them to save time and reduce waste.
Combine fresh orange juice, minced onion, apple cider vinegar, Dijon mustard, maple syrup, crushed garlic, and olive oil in a jar.
Tip: Use a salad spinner to remove excess water from greens for crisp salads.
Cube stale sourdough bread, toss with olive oil, salt, pepper, and Italian herbs, then air fry at 350°F until golden brown.
Tip: Massage kale with salt, oil, and an acidic ingredient to make it more tender and digestible.
Chop pecans and toast them on the stove.
Combine massaged kale, arugula, roasted beets, toasted nuts, vegan feta crumbles, and homemade croutons.
Sauté garlic, ginger, and onion until soft, then add curry paste and coconut milk.
Tip: Microwave hard squashes for a minute or two to soften them before chopping.
Add broth, butternut squash, and chickpeas to the curry mixture and let simmer.
Add spinach and fresh lime juice to the curry before serving.
Make vegan pumpkin chocolate chip cookies, testing the recipe with melted butter.
Tip: Squeeze out extra liquid from pumpkin to enhance flavor and improve texture in baked goods.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Butternut squash is rich in vitamins A and C, making it a nutritious addition to meals.
- •Chickpeas provide a good source of plant-based protein and fiber.
- •Curry paste can vary in spiciness, so adjust according to your taste preference.
- •Massaging kale with salt and oil helps to soften its texture and reduce bitterness.
