Best 3 Squash And Chickpea Curry Recipes

Embark on a culinary journey with this delectable Squash and Chickpea Curry recipe article. Discover a harmonious blend of flavors and textures as you explore the perfect combination of tender squash, hearty chickpeas, aromatic spices, and creamy coconut milk. Immerse yourself in the vibrant colors and tantalizing aromas that will fill your kitchen, making this dish a true feast for the senses. Get ready to tantalize your taste buds and indulge in a satisfying meal that's both flavorful and nutritious.

Here are our top 3 tried and tested recipes!

VEGAN BUTTERNUT SQUASH AND CHICKPEA CURRY

Vegan Butternut Squash and Chickpea Curry image

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.

Provided by MisterHealthy

Categories Main Dish Recipes Curries Vegetarian

Time 9h20m

Yield 4

Number Of Ingredients 14

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

Steps:

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 : Calories 459.6 calories, Carbohydrate 84.3 g, Fat 10.8 g, Fiber 18.7 g, Protein 15.2 g, SaturatedFat 1.6 g, Sodium 69.4 mg, Sugar 18.3 g

BUTTERNUT SQUASH AND CHICKPEA CURRY

Butternut Squash and Chickpea Curry image

"INDIAN CUSINE is traditionally vegetarian, and you don't miss the meat because the spices are so rich" notes Chef Meeru Dhalwala. MY NOTES: Cook time does not include time for precooking chickpeas (I used canned) or cooking basmati rice. Although this recipe calls for 1 teaspoon cayenne, I found it to be moderately spicy, adjust to your liking. The brown sugar, butternut squash and yogurt tempers the heat. The brown sugar does not make this overly sweet, IMO. I searched high & low for the equivalent of whole cloves vs. ground and found several different answers. I am suggesting 1/2 teaspoon adding a dash or two more to taste. Serves 4 as the main entree or makes a great side dish.

Provided by Chicagoland Chef du

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup butter
1 teaspoon ground turmeric
1 tablespoon ground cumin
10 whole cloves, approx. 1/2 teaspoon ground, more to taste
1 teaspoon salt
1 teaspoon ground cayenne pepper
1/4 cup light brown sugar
1/2 cup tomato puree, I used 8 oz. tomato sauce
2 lbs butternut squash, peeled and cut into 3/4-inch cubes
3 cups chickpeas, cooked, I used 2 16 oz. cans, rinsed
1 cup Greek yogurt, plain for topping
3 scallions, sliced for garnish
1/4 cup broth, for thinning vegetable, chicken (optional)
basmati rice, cooked, 1/2 -1 C per person more as desired

Steps:

Start cooking your basmati rice.
Move oven rack to middle position and preheat oven to 425 degrees.
Set a medium pot over medium-low heat. Add butter and cook until melted and foam subsides, about 2 minutes. Careful not to burn, (it is ok if the butter browns a bit while cooking. My butter browned and it still tasted great).
Stir in turmeric, cumin, cloves, salt, cayenne and sugar and cook until aromatic, about 1 minute.
Stir in tomato purée/ sauce and squash until well combined.
Transfer to a large casserole dish, (cover, although not specified, I covered to retain moisture) and bake on middle rack of oven until squash is browned and easily pierced with a sharp knife, about 20 minutes.
Remove casserole from oven. Stir in chickpeas until well combined.
Return to oven and roast, uncovered, until chickpeas are heated through, about 5 -10 minutes. Season with salt to taste.
Remove the whole cloves if using.
Although this recipe does does not call for broth, if you would like more sauce, add vegetable or chicken broth to thin.
Serve over basmati rice. Garnish with scallions and a dollop of yogurt.

Nutrition Facts : Calories 512, Fat 15.4, SaturatedFat 7.9, Cholesterol 30.5, Sodium 1260, Carbohydrate 88.9, Fiber 15.6, Sugar 20.4, Protein 12.7

SQUASH AND CHICKPEA CURRY

Squash and Chickpea Curry image

Canadian Living. They suggest a mild curry paste, and unless you like it spicy! I would also suggest a mild paste, or maybe scale back a tad if your using something stronger.

Provided by kelly in TO

Categories Curries

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

2 cups butternut squash, peeled and cubed
2 cups potatoes, peeled and diced
1 (540 ml) can chickpeas, drained and rinsed
1 tablespoon vegetable oil
1 onion, diced
2 garlic cloves, minced
1 tablespoon gingerroot, minced
3 tablespoons mild curry paste
1 (400 ml) can light coconut milk
1 cup vegetable stock
1/4 cup natural smooth cashew butter or 1/4 cup peanut butter
1/4 teaspoon salt
2 cups packed swiss chard, shredded
1 cup frozen green pea
2 tablespoons chopped fresh coriander

Steps:

In a dutch oven, fry onion, garlic and ginger for about 2 minutes. Add curry paste; cook, sitting until fragrant about 1 minute.
Add squash, potato and chickpeas; stir to coat.
Add coconut milk, stock, cashew butter and salt; bril to boil then cover and simmer stirring twice, until vegetables are tender, about 30 minutes.
Gently stir in swiss chard and peas; cook, sitrring until swiss chard wilts, about 5 minutes.
Sprinkle with coriander.

Tips:

For a creamier curry, use canned coconut milk instead of water.
Add a teaspoon of garam masala or curry powder for extra flavor.
If you don't have fresh ginger or garlic, use 1/2 teaspoon of ground ginger and 1/4 teaspoon of garlic powder.
Serve with basmati rice or naan bread.
Garnish with chopped cilantro or parsley.

Conclusion:

This flavorful and satisfying curry is a great way to use up leftover squash and chickpeas. It's also a healthy and affordable meal that can be easily customized to your liking. So next time you're looking for a quick and easy weeknight dinner, give this squash and chickpea curry a try.