Squash Chickpea Coconut Curry Recipes
SQUASH, CHICKPEA & COCONUT CURRY
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
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
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
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.
More about "squash chickpea coconut curry recipes"
CREAMY BUTTERNUT SQUASH & CHICKPEA COCONUT CURRY
2019-09-11 Carefully place all pan ingredients in a blender, and blitz until smooth. Alternatively, you could use a hand-held blender. Return to the pan. …
From lifewithoutmeat.com
Cuisine IndianCategory VeganServings 4Total Time 35 mins
From lifewithoutmeat.com
Cuisine IndianCategory VeganServings 4Total Time 35 mins
- Fry off the onion, garlic, ginger in a dash of rapeseed oil on medium heat for roughly 5 mins until softened. Then add both both types of tomato and mix well. Add a large pinch of sea salt and generous grinding of black pepper. Then stir in the chilli powder, cumin, garam masala and turmeric. Simmer for a few minutes on a medium heat.
- Carefully place all pan ingredients in a blender, and blitz until smooth. Alternatively, you could use a hand-held blender. Return to the pan.
- Add the white potato, squash, chickpeas, red pepper, coriander, coconut milk and 100ml of water. Stir until all ingredients are combined and cook on a low-medium heat for roughly 25-30mins, or until main veg is cooked through.
- Whilst that simmers, you can put your rice on to cook. Add the brown rice and Quinoa mix to 600ml of hot water and bring to the boil. Stir in the vegetable stock for extra flavour and simmer for 25 minutes.
BUTTERNUT SQUASH AND CHICKPEA CURRY RECIPE
2017-08-07 Put the onion, garlic, ginger and chilli into a small food processor and blend to a paste. STEP 2. Heat 1 tsp oil in a large pan and fry the paste …
From olivemagazine.com
Servings 4Calories 223 per servingTotal Time 50 mins
From olivemagazine.com
Servings 4Calories 223 per servingTotal Time 50 mins
CHICKPEA AND SQUASH COCONUT CURRY - ABUNDANT ENERGY
2020-08-01 Heat 1 tsp oil in a large pan and fry the paste for a few minutes with a pinch of salt, then add the spices, and fry for another minute before adding …
From abundantenergy.ca
Servings 4Total Time 50 minsEstimated Reading Time 40 secsCalories 223 per serving
From abundantenergy.ca
Servings 4Total Time 50 minsEstimated Reading Time 40 secsCalories 223 per serving
ROASTED SQUASH & CHICKPEA COCONUT CURRY :: …
Roast in oven for 25-30 minutes or until fork-tender, flipping halfway. Meanwhile, in a large saucepan bring coconut milk to almost a boil. Reduce heat and add curry paste, garlic, ginger, brown sugar, and soy sauce, stirring until …
From yummymummyclub.ca
From yummymummyclub.ca
SPICY CHICKPEA AND BUTTERNUT SQUASH CURRY WITH COCONUT …
2018-12-01 Prep all the veggies. Heat the coconut oil in a large skillet over medium heat. Add the onion, garlic and ginger. Season with salt and cook 3-5 minutes until the onion is translucent and starts to brown a little.
From eatwellenjoylife.com
From eatwellenjoylife.com
CREAMY COCONUT CURRY WITH CHICKPEAS, SQUASH & TOFU
2020-04-06 Use this time to prepare your veggies. Add your tofu, butternut squash, bell pepper, spinach, fresh coriander, and chickpeas, stirring between each to ensure all of the pan ingredients combine well. Then add your lime …
From lifewithoutmeat.com
From lifewithoutmeat.com
CREAMY VEGAN COCONUT CHICKPEA CURRY | JESSICA IN THE …
2021-07-27 Instructions. In a deep pot over medium-high heat, add the coconut oil. Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to …
From jessicainthekitchen.com
From jessicainthekitchen.com
COCONUT CURRY WITH SQUASH AND CHICKPEAS | WILLIAMS …
Increase the heat to high and bring to a boil, then reduce the heat to medium-low. Add the squash, cover and cook until it is fork-tender, 10 to 15 minutes. Add the chickpeas and cook, stirring occasionally, until they are slightly tender but still …
From williams-sonoma.com
From williams-sonoma.com
BUTTERNUT SQUASH AND CHICKPEA CURRY - LOVE FOOD NOURISH
2021-06-11 Cook for 2-3 minutes. Add the canned tomatoes, coconut cream, salt and pepper. Bring to medium heat and simmer for 25 - 30 minutes until the butternut squash is soft. Stir periodically. Add the sugar and stir, then the …
From lovefoodnourish.com
From lovefoodnourish.com
BUTTERNUT SQUASH AND CHICKPEA CURRY [VEGAN] - ONE GREEN PLANET
Cut the butternut squash in half and discard/scoop out the seeds. Lightly oil the inside of the squash then place each half face down on the baking sheet. Roast for 40 minutes- …
From onegreenplanet.org
From onegreenplanet.org
BUTTERNUT SQUASH CURRY WITH CRISPY CHICKPEAS - SIMPLY DELICIOUS
2019-10-04 Preheat the oven to 200°C/400°F. Place the butternut squash on a large, rimmed baking sheet. Drizzle over the olive oil and season with salt. Place in the oven and roast for 25-30 minutes until just cooked and starting to caramelize. To make the curry sauce, soften the onion in a little oil or butter in a large pot.
From simply-delicious-food.com
From simply-delicious-food.com
BUTTERNUT SQUASH CURRY WITH CHICKPEAS - FLAVORS TREAT
2022-01-19 Ensure to stir regularly to prevent the squash from sticking to the base of the pot. Now increase the heat slightly, stir in the coconut milk, close the pot with lid and simmer for 20 minutes. 400 ml Coconut Milk. After 20 minutes, take the lid off the pot. Add the chickpeas, salt, lime juice and stir well.
From flavourstreat.com
From flavourstreat.com
GOLDEN BUTTERNUT SQUASH AND CHICKPEA CURRY RECIPE (EASY INDIAN …
2021-12-06 Uncover the pan. Stir in the cooked chickpeas, 2 tablespoons chopped cilantro leaves, 200 ml coconut milk, and garam masala powder. (At this point you can now adjust the salt and consistency.) Give everything a good stir and simmer for 8-10 minutes or until the squash soft and tender and the sauce thickens.
From mygingergarlickitchen.com
From mygingergarlickitchen.com
BUTTERNUT SQUASH CURRY WITH CHICKPEAS (VEGAN) - NO SWEAT VEGAN
2021-10-11 Preheat the oven to 425F or 220C. Peel and cube the butternut squash. Place the cubed butternut squash in a small mixing bowl and drizzle with olive oil or aquafaba, salt, curry powder, and fresh cracked pepper. Spread the butternut squash evenly on a lined baking sheet.
From nosweatvegan.com
From nosweatvegan.com
VEGETABLE & CHICKPEA COCONUT CURRY - COOK WITH MANALI
2021-10-05 1- Heat oil in a pot on medium heat. Once the oil is hot, add the chopped ginger, garlic, jalapeño and onions. 2- Cook for around 3 minutes until the onion soften. 3- Then add a 14.5 oz can of diced tomatoes and stir. 4- Cover the pot with a lid and let the tomatoes cook for 4 to 5 minutes on medium heat.
From cookwithmanali.com
From cookwithmanali.com
BUTTERNUT SQUASH AND CHICKPEA CURRY - JOZMAHAL
2022-06-19 Thai-inspired Butternut Squash and Chickpea Curry recipe. Quick, easy, and delicious one-pot meal, ready in 30 minutes! Quick, easy, and delicious one-pot meal, ready in 30 minutes! Skip to primary navigation
From jozmahal.com
From jozmahal.com
BUTTERNUT SQUASH CURRY WITH CHICKPEAS – VEGETARIAN MAINS
2022-06-24 Recipe Tips and Tricks. How to serve: Butternut squash curry with chickpeas tastes best when paired with Coconut Rice or Basmati Rice. I also recommend eating it with Garlic Naan Bread or Pita Bread. How to store: Keep leftover butternut squash curry with chickpeas in an airtight container in the refrigerator for up to four days. How to freeze: Portion …
From manysimplerecipes.com
From manysimplerecipes.com
BUTTERNUT SQUASH AND CHICKPEA CURRY - IT'S A VEG WORLD AFTER ALL®
2022-01-26 Add the onion and cook for 5 minutes until translucent. Stir in the garlic, ginger, curry powder, cumin, turmeric, salt, and pepper. Cook for a minute until fragrant. Add the butternut squash, vegetable broth, and coconut milk to the skillet. Increase heat to bring to a boil, then reduce heat to maintain a rapid simmer.
From itsavegworldafterall.com
From itsavegworldafterall.com
QUICK VEGAN WINTER SQUASH CURRY - EDWINA CLARK
2019-01-07 Add the squash/pumpkin to the pot, and sauté for another 3-5 minutes. Add the chickpeas, broccoli, broth, coconut milk, salt and curry powder to the pot. Cover and simmer over medium heat for 20 minutes or until the pumpkin/squash is tender. Remove the lid and simmer for another 3-5 minutes uncovered to thicken the sauce.
From edwinaclark.com
From edwinaclark.com
BUTTERNUT SQUASH CHICKPEA COCONUT CURRY - SWEET2SAVOURY
2020-05-02 In a large soup or stock pot, heat olive oil on high heat. Add yellow onions and sauteé for 1 minute. Add garlic and continue sauteéing until fragrant and onions are translucent. Add butternut squash, sea salt and black pepper. Mix for 2 minutes on high heat. Add chickpeas and continue mixing for 1 minute.
From sweet2savoury.com
From sweet2savoury.com
CARIBBEAN COCONUT CHICKPEA CURRY WITH SQUASH AND …
2022-02-09 Method. Heat one tablespoon olive oil in a non-stick pan over medium heat. Fry shallots for one minute without burning, then add garlic and curry powder. Fry for 30 seconds, then butternut squash, chilli, and ginger. Continue to fry, stirring frequently for around 5 minutes, then add chickpeas, coconut milk powder and vegetable stock granules ...
From somiigbene.com
From somiigbene.com
THIS BUTTERNUT SQUASH, CHICKPEA & COCONUT CURRY RECIPE | MONCHEF
Stir in the squash so it gets coated in the thick paste, add in the stock. Bring to a boil, reduce heat & simmer with lid on until soft. About 20-30 minutes. Once soft, add chickpeas & simmer for another 5 mins. Using a potato masher, mash up 1/4 of the curry so it thicken. Add in the coconut milk, cook for another 5 mins & season with salt ...
From monchef.recipes
From monchef.recipes
BUTTERNUT SQUASH AND CHICKPEA CURRY - KEEPING THE PEAS
2020-10-19 Instructions. Step 1: In a large dutch oven (large saucepan) over medium heat, heat oil, water, soy sauce, garlic, ginger, tomato paste, curry, and onions. Cook for 3-4 minutes. Step 2: Add butternut squash, drained and rinsed chickpeas, and light coconut milk or coconut cream. Stir to combine.
From keepingthepeas.com
From keepingthepeas.com
BUTTERNUT SQUASH AND CHICKPEA CURRY - RAMONA'S CUISINE
2022-03-22 To Prepare The Butternut Squash. Preheat oven to 200°C/400°F. Cut both ends, peel it and cut in half lengthways. Cut into roughly equal-sized chunks. Place on a large baking tray, drizzle generously with oil salt and pepper, toss and place in the oven for 35 min until soft through and getting brown on the edges.
From ramonascuisine.com
From ramonascuisine.com
BUTTERNUT SQUASH & CHICKPEA COCONUT CURRY (CROCK POT RECIPE)
2020-09-26 Rinse and sort through the dry chickpeas. Cut the skin off the squash, remove seeds and cut into 1 inch square cubes. Add all of the ingredients to your slow cooker besides the peas and spinach. Cook on high for 6 hours. About 20-30 minutes before serving add in the fresh peas and spinach, and give it a stir.
From tasty-yummies.com
From tasty-yummies.com
KAY NUTRITION
Instructions. In a large pot, heat oil on medium-high heat, add diced onion and cook for 4-5 minutes until translucent. Add garlic and ginger and cook for an additional 1 minute, sprinkle in curry powder and turmeric, stir to combine and cook for an additional 30 seconds until fragrant. Add cubed squash to the pot and stir to combine with onion ...
From kaynutrition.com
From kaynutrition.com
CHICKPEA AND SQUASH CURRY | CANADIAN LIVING
2011-02-07 Add tomatoes and water; cook for 2 minutes, scraping up browned bits. Pour into slow cooker. Stir chickpeas and squash into slow cooker. Cover and cook on low until squash is tender, 3 to 4 hours. Stir in coriander and lemon juice. Raita: Meanwhile, in cheesecloth-lined strainer set over bowl, drain yogurt for 1 hour; discard liquid.
From canadianliving.com
From canadianliving.com
COCONUT CHICKPEA CURRY – MODERN HONEY
2019-12-02 Instructions. Heat a large skillet or pot over medium-high heat. Add oil and let sizzle. Add onions and let cook for about 8 minutes, stirring often. Stir in garlic and ginger and cook for 1 minute longer. Stir in salt, pepper, and curry powder. Add coconut milk and crushed tomatoes.
From modernhoney.com
From modernhoney.com
BUTTERNUT SQUASH CURRY WITH CHICKPEAS - RAINBOW PLANT LIFE
2019-01-08 Deglaze the pan with vegetable broth, then add in the coconut milk, butternut squash, coconut sugar, and soy sauce. Simmer the curry for 20 minutes, until the squash is tender. Then, blend about half of the curry using an immersion blender. If using a stand blender, transfer half of the curry, blend, then return it to the pan.
From rainbowplantlife.com
From rainbowplantlife.com
BUTTERNUT SQUASH CHICKPEA CURRY (VEGAN, GLUTEN-FREE)
2021-11-02 Remove from the heat. Cook onion until softened. Add garlic and curry powder and cook for a couple more minutes, stirring frequently until aromatic. Add in butternut squash, chickpeas, tomatoes, coconut milk. and broth. Bring to a simmer, cover and cook for about 20 minutes until the squash is tender and cooked through. Serve with basmati rice.
From natteats.com
From natteats.com
CHICKPEA COCONUT CURRY WITH BUTTERNUT SQUASH | VEGAN HEALTHY …
2019-04-13 Butternut Squash and Chickpeas cooked together with coconut milk in this tasty curry make for a wonderful meal. Serve this over rice or with rice/roti..This dish is wholesome, nutritious, quick to make ( in pressure cooker) and tastes delicious. I usually make it in bulk and freeze portions for later use. For more tasty recipes, tips and ...
From richmegafood.com
From richmegafood.com
BUTTERNUT SQUASH AND CHICKPEA CURRY (VEGAN + OIL FREE)
2021-10-25 Heat about a tablespoon of water in a Dutch oven or large pot. Saute half the green onion, the garlic and the ginger over medium heat until softened and fragrant, about2 minutes. Add more water if things begin to stick. Add a couple more tablespoons of water to the pot, and scrape up any brown bits.
From healthymidwesterngirl.com
From healthymidwesterngirl.com
30-MINUTE SQUASH COCONUT CURRY RECIPE - PINCH OF YUM
2013-03-12 Saute for 2-3 minutes, until soft and fragrant. Sprinkle the dry seasonings (curry, chili, turmeric, cayenne) over the squash and toss to combine. Pour the coconut milk into the skillet and whisk the curry, peanut butter, and honey into the coconut milk until smooth. Add the seasoned squash and tomatoes.
From pinchofyum.com
From pinchofyum.com
EASY 30-MINUTE BUTTERNUT SQUASH AND CHICKPEA CURRY
2021-10-08 Use an immersion blender to puree the butternut squash mixture until smooth and creamy OR transfer in batches to a blender and blend until smooth. Return to the pot. Stir in the coconut milk/heavy cream and add the chickpeas. Continue to cook until warmed through, about 3 minutes. Serve over rice.
From thepowderedapron.com
From thepowderedapron.com
CURRY WITH CHICKPEAS AND SQUASH - WHAT YOU EAT
Season with salt and bring to a boil. Cook, covered, over medium-low heat for 15 minutes. Add the chickpeas, cauliflower and kale. Continue cooking for 5 minutes. In a small bowl, combine the milk and cornstarch. Add this mixture to the squash curry and bring to a boil, stirring constantly, until thickened. Check the seasoning.
From whatyoueat.ca
From whatyoueat.ca
FRAGRANT SQUASH CURRY | JAMIE OLIVER RECIPES
Stir in the roasted squash, then season the curry to perfection, tasting and tweaking, and loosening with the reserved pineapple juice. Cool, cover and refrigerate overnight. TO SERVE Preheat the oven to 150°C/300°F/gas 2. Place the covered pan of curry in the oven until hot through – about 1 hour. Nice with picked coriander leaves.
From jamieoliver.com
From jamieoliver.com
CHICKPEA AND BUTTERNUT SQUASH COCONUT CURRY - MISFITS MARKET
2021-01-14 Once warm, add the butternut squash and c ook for 6-9 minutes, stirring occasionally, until squash begins to soften. Add onions and peppers. Cook for an additional 6-10 minutes or until the pieces soften and start to brown. Add coconut milk, green curry paste, chickpeas, and soy sauce. Stir until combined, then fold in the basil leaves.
From blog.misfitsmarket.com
From blog.misfitsmarket.com
BUTTERNUT SQUASH AND CHICKPEA CURRY - COFFEE FIT KITCHEN
2020-10-30 Instructions. Heat oil in a large saucepan on medium-high. Add onion, garlic, pepper, tomato and the butternut squash. Cook until the vegetables are tender, about 15 minutes. Stir in the curry powder, paprika, salt, turmeric, cayenne pepper, and …
From coffeefitkitchen.com
From coffeefitkitchen.com
ROASTED BUTTERNUT SQUASH AND CHICKPEA CURRY - CUPFUL OF KALE
2020-09-25 Preheat oven to 200C/400F. Cut both ends off the squash, peel it and cut in half lengthways. Cut into roughly equal sized cubes about 1 cm. Place on a large baking tray, drizzle generously with oil salt and pepper, toss and place in the oven for 35-40 minutues until soft through and starting to brown on the edges.
From cupfulofkale.com
From cupfulofkale.com
BUTTERNUT SQUASH CURRY WITH CHICKPEAS | GIRL HEART FOOD®
2020-09-14 Add tomato paste, stir in, and cook 1 minute. Stir in butternut squash, curry powder, pumpkin spice, salt, black pepper, cayenne pepper, chickpeas, bell and pepper. Pour in vegetable broth, tomatoes (crush tomatoes with your hands or roughly mash with a potato masher before adding to the pan) and coconut milk. Stir.
From girlheartfood.com
From girlheartfood.com
BUTTERNUT SQUASH CURRY WITH CHICKPEAS - AHEAD OF THYME
Add coconut milk, fish sauce, lime zest, and lime juice. Stir well to combine and bring the sauce to a boil. Reduce to medium heat and let the sauce simmer for 10-12 minutes until the butternut squash softens, stirring occasionally. Add chickpeas. Mix well and cook until heated through, about 2-3 minutes.
From aheadofthyme.com
From aheadofthyme.com
JAMIE OLIVER VEGAN SQUASH CURRY RECIPE | TOGETHER, CHANNEL 4 2021
Preheat the oven to 180ºC. Scrub the squash (there’s no need to peel it), carefully halve it lengthways and deseed, then chop into 2cm chunks. Place in a roasting tray, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then roast for 1 hour, or until soft and caramelized. Meanwhile, peel and roughly chop the onion ...
From thehappyfoodie.co.uk
From thehappyfoodie.co.uk
SQUASH CURRY CHICKPEAS, GINGER, SPICES & COCONUT MILK
Preheat the oven to 350ºF. Scrub the squash (there’s no need to peel it), carefully halve it lengthways and seed, then chop into 3/4-inch chunks. Place in a roasting pan, toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then roast for 1 hour, or until soft and caramelized.
From livenaturallymagazine.com
From livenaturallymagazine.com
SWEET POTATO CHICKPEA COCONUT CURRY - GIMME SOME OVEN
2020-12-07 Add the ginger and garlic and sauté for 1 minute, stirring occasionally. Add the curry powder and garam masala and sauté for 1 minute, stirring occasionally. Add the next round of ingredients. Add the oat milk, chickpeas, tomatoes, coconut milk, sweet potato and stir to combine. Continue cooking until the mixture reaches a very low simmer.
From gimmesomeoven.com
From gimmesomeoven.com
BUTTERNUT SQUASH CHICKPEA CURRY - RUMKI'S GOLDEN SPOON
2021-12-05 Butternut squash and chickpea curry aka squash chickpea curry is a rich, creamy and vegan friendly curry which is perfect for the chilli days of autumn and winter season. It’s healthy, warm, full of flavours and utterly delicious. In this wholesome treat preparation, butternut squash cubes are cooked in spicy onion-tomato gravy along with chickpea, …
From rumkisgoldenspoon.com
From rumkisgoldenspoon.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
