Squash And Chickpea Curry Recipes

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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

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

SQUASH, CHICKPEA & COCONUT CURRY



Squash, chickpea & coconut curry image

Cook up this vibrant vegan curry that makes the most of autumnal squash. It's ideal for a meat-free Monday dinner when served with flatbreads

Provided by Rosie Birkett

Categories     Dinner, Main course

Time 1h25m

Number Of Ingredients 28

1 kabocha, red kuri, crown prince or butternut squash , peeled, deseeded, cut into 2cm-thick slices
3 tbsp coconut or rapeseed oil
5 tbsp tamarind sauce
1 tsp chilli flakes
2 tbsp desiccated coconut
1 tsp black mustard seeds
1 tbsp dried or fresh curry leaves
1 red onion , sliced
thumb-sized piece of ginger , grated
1 garlic clove , crushed
1 green chilli , sliced
1 lemongrass stalk, lightly bashed
400g can chickpeas , drained
1 large tomato , sliced
1 tbsp roasted curry powder (see recipe, right)
1 tsp turmeric , freshly grated if possible, or use 1 tsp ground
400ml can coconut milk
3 large handfuls of kale
small bunch of coriander , leaves picked
2 tbsp toasted coconut flakes (optional)
flatbreads , to serve
10g basmati rice
20g coriander seeds
15g cumin seeds
10g black peppercorns
5g fenugreek seeds
½ tsp cloves
½ tsp green cardamom pods, seeds only

Steps:

  • For the curry powder, heat a small frying pan over a medium heat and toast the rice, stirring, until it starts to brown. Tip in the rest of the spices and toast for 3-5 mins until brown but not burned. Using a spice grinder or pestle and mortar, blitz or grind to a fine powder. Pass through a sieve. Will keep for up to three months in an airtight container.
  • Heat the oven to 200C/180C fan/gas 6. Toss the squash with 1 tbsp of the oil, a pinch of salt, 3 tbsp of the tamarind sauce, the chilli flakes and coconut. Spread out on a baking sheet and bake for 35-40 mins, or until tender.
  • Heat the remaining 2 tbsp oil in a wok over a high heat. Fry the mustard seeds for a minute or so until they sizzle and pop, then add the curry leaves and cook for a few more seconds until they crackle. Add the onion, ginger, garlic, chilli, lemongrass and a pinch of salt and stir for a few minutes until the onion softens. Tip in the chickpeas, tomato, curry powder and turmeric and keep stirring for 5-8 mins, until the tomato breaks down.
  • Pour the coconut milk into the wok and stir, cooking for about 5 mins until slightly reduced. Add the remaining 2 tbsp tamarind, taste for seasoning, then add the kale, stirring for a couple of minutes until softened. Divide the squash between bowls, ladle in the curry sauce, then top with the coriander and coconut flakes, if using. Serve with warmed flatbreads.

Nutrition Facts : Calories 484 calories, Fat 33 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 0.1 milligram of sodium

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

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.

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

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

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