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How To Make Butternut Squash Chickpea Vegetable Curry

17 September 2023 2 years ago141 Views

Looking for satisfying and healthy dinner options? This butternut squash chickpea vegetable curry beckons, offering a vibrant, plant-based delight for those yearning for a comforting, flavour-packed meal that nourishes the body and soul. It combines the rich flavours of roasted butternut squash, the earthiness of portobello mushrooms, and the creaminess of coconut milk, all in one tantalizing dish.

Explore the magic of whole-food, plant-based cooking with this recipe.

This vegan curry will always have my heart. When I was studying to be a dietitian, I discovered the incredible power of plant-based nutrition.

I also learnt how to make butter squash chickpea curry during this time. And quite quickly, it became a beloved staple in my kitchen.

This Indian-style butternut squash coconut curry embodies everything I adore about food – the perfect blend of taste, health, and heartiness. Whether you’re on a journey to better eating habits or simply crave a comforting, flavourful meal, this recipe is a gift, and I can’t wait to share its magic on the blog.

But the love for Whole Food Plant Based (WFPB) cooking doesn’t stop here. I’m passionate about creating dishes that celebrate the goodness of whole, plant-powered ingredients.

Some of my recent favourites include the luscious rajma (kidney bean curry), the vibrant raspberry salad with spicy chickpeas, and the crispy, flavourful red cabbage salad with air fryer cauliflower – each offering something for everyone.

What is the nutritional value of butternut squash and chickpea curry?

Curious about the nutritional goodness in this curried butternut squash with chickpeas? Let’s take a closer look at the nutritional perks of this easy and healthy dinner:

First up, we’ve got butternut squash – it’s loaded with vitamin A, which does wonders for your skin and helps keep those peepers sharp.
Next, the chickpeas bring along their plant-based protein prowess. They’re like little muscle-repair champions.
In terms of dietary fibre, this Indian-style curry boasts a couple of leading sources: chickpeas and butternut squash. This fibre duo is on a mission to keep your digestion in check and your blood sugar levels steady.
And let’s not forget the dynamic power of mushrooms and spinach!
They’re here to supercharge your meal with vitamins, minerals, and antioxidants.

Ingredients

In this delightful butternut squash curry recipe, we combine an array of wholesome ingredients to create a delectable, plant-based masterpiece. Here’s what you’ll need to pull this off:

Butternut squash
Coconut oil
Smoked paprika
Red chilli powder
Sea salt
Fresh curry leaves
Cumin seeds
Asafoetida
Tomato puree (not the tube kind)
Curry powder
Turmeric
Portobello mushrooms
Cooked chickpeas
Coconut milk
Fresh spinach
Fresh cilantro
Lime juice

How to make Winter squash curry

Now it’s time to bring this butternut squash chickpea vegetable curry to life. I’ll walk you through each step with the help of visuals. First up are the visuals of how I prepare the butternut squash and portobello mushrooms – ready for cooking action.

How to cut butternut squash

Step 1: Begin by slicing off the top and bottom of the butternut squash to create a stable base.

Use a large sharp knife to cut the squash in half. Peel the squash. Step 2: Scoop out the seeds and stringy flesh using a spoon to prepare the squash for slicing. Step 3: For better control, place one of the squash halves face down and make four lengthwise cuts. Repeat with the second half. Step 4: Then, dice the butternut squash into medium-sized cubes. You could clean and dry the seeds and roast them with your favourite spices.

How to clean and cut Portobello mushrooms

Step 1: Remove the stem by gently twisting it off using a spoon.

Apply pressure at the base of the stem and rotate the spoon to detach it easily. Step 2: Gently wipe the mushroom caps clean with a damp kitchen cloth to remove any dirt or residue. Step 3: With a small spoon, gently scrape away the dark gills from the underside of the mushroom caps. This step helps improve the texture of your curry. Step 4: You should end up with nicely cleaned and scraped mushrooms. Step 5: Slice the mushrooms thinly; they are now ready to use in your recipe.

Roast the butternut squash

Remember to preheat your oven to 400°F (200°C) to give our butternut squash a warm, caramelized hug.

Step 1: Toss the squash cubes with coconut oil, paprika, and chilli powder in an oven tray. Roasting brings out the squash’s natural sweetness and adds depth to this vegetable curry. Step 2: Arrange the cubes in a single layer on the tray and pop them in the oven for about 45 minutes until they are tender and slightly caramelized. Step 3: Then broil for 3 minutes for a lovely char.

Prepare the curry base

Now, let’s create the flavour foundation for our curry.

Step 1: Heat up coconut oil in a large pot or deep skillet over medium heat and fry the curry leaves, cumin seeds, and asafoetida. Listen for that sizzle and savour the aromatic magic.

Add tomato puree and spices

Step 2: It’s time to build up the taste.

Stir in tomato puree, curry powder, turmeric, and red chilli powder and simmer for a few minutes.

Incorporate Portobello mushrooms

Step 3: Mushrooms are like the unsung heroes of this dish, adding a hearty, earthy character. Toss in the sliced portobellos and let them mingle until soft.

Introduce chickpeas and coconut milk

Step 4: Stir in the cooked chickpeas and coconut milk and bring to boil. Reduce the heat, cover and simmer for about 10 minutes. They’re getting cozy, infusing each other with flavour.

Add spinach and roasted squash

Step 5: Fresh spinach goes in next, gently wilting into the curry.

And remember the star of the dish – roasted butternut squash. Toss it in, along with the salt, and you’ll see how it sweetens the deal.

Season and finish

Step 6: A sprinkle of fresh cilantro and a squeeze of lime juice – that’s how we bring everything together.

Serve and Enjoy

Now, all that’s left to do is serve this comforting homemade Indian curry. Whether you pair it with hot soft roti, crispy multigrain paratha, naan, rice, or quinoa, prepare to savour a plate full of home-cooked goodness. Enjoy!

For a complete list of ingredient measurements and detailed step-by-step instructions, you can find everything you need in the printable recipe card located at the bottom of this post.

Food safe storage

When it comes to keeping your squash and chickpea curry fresh, here’s a handy tip: Allow it to cool down to room temperature before storing it in an airtight container.

This prevents excess moisture buildup – which can invite unwanted guests (like bacteria). Once it’s at room temperature, pop it into the fridge and enjoy it within 3-4 days to ensure it stays at its best.

Commonly ask questions (you asked):

Do you need to peel butternut squash?

No, you don’t necessarily have to peel butternut squash. The skin is edible and contains some extra nutrients and fibre. However, if you prefer a smoother texture in your curry or want a more refined presentation, you can peel it using a vegetable peeler or a sharp knife.

It’s a matter of personal preference and the specific dish you’re preparing.

What flavours go well with butternut squash?

Butternut squash has a naturally sweet and nutty flavour that pairs beautifully with a variety of other flavours. Here are some delicious combinations to try:

Savoury Herbs: Sage, thyme, rosemary, and oregano add earthy and aromatic notes that complement the squash’s sweetness.
Warm Spices: Cinnamon, nutmeg, and cloves bring a cozy, autumnal warmth to butternut squash dishes.
Garlic and Onions: These savoury aromatics provide a balanced contrast to the squash’s sweetness and enhance its overall depth of flavour.
Citrus: A splash of citrus, like orange, lemon, or lime (juice or zest), can brighten up the dish and provide a refreshing contrast.
Creamy Dairy: Cream, butter, and cheese (like parmesan or goat cheese) add richness and creaminess that complements butternut squash beautifully.
Nuts: Toasted nuts, such as almonds, pecans, or walnuts, provide a satisfying crunch and a nice textural contrast.
Heat: A touch of heat from red pepper flakes or cayenne pepper can balance the sweetness with some spiciness.
Maple Syrup or Honey: A drizzle of these sweeteners enhances the natural sweetness of butternut squash, creating a delightful glaze.
Stock or Broth: Vegetable or chicken stock can be used as a base for soups, risottos, or stews, adding depth and complexity.
Balsamic Vinegar: A splash of aged balsamic vinegar offers a tangy, slightly sweet contrast that elevates the butternut squash to new heights.

Cooking method tip: Make slicing butternut squash easier

If you find it challenging to slice whole butternut squash in half, here’s a handy trick: place it in the microwave, just as it is, for 2 minutes. This quick step will help soften the squash, making it much easier to work with. If it’s still a bit too firm, you can microwave it for an additional minute.

If you decide to give this curry with butternut squash a try, I’d love to hear all about it!

Share your thoughts, rate the dish, or snap a photo and tag me on Instagram using #desiliciousrd. Your feedback and culinary adventures are always welcomed with a smile!

Desi~liciously Yours, Shahzadi Print