Vegan Butternut Curry Recipes

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VEGAN BUTTERNUT CURRY



Vegan Butternut Curry image

This is a very easy yet very delicious way to make a vegan butternut squash curry with few ingredients. I just serve it over rice, and you have a simple dinner for 2 on a weeknight. If you like your curry spicy, feel free to add cayenne pepper or chili powder.

Provided by thetofuqueen

Categories     Main Dish Recipes     Curries     Vegetarian

Time 40m

Yield 2

Number Of Ingredients 6

1 medium butternut squash, peeled and cut into 1-inch cubes
1 tablespoon vegetable oil
1 teaspoon ground cumin, or more to taste
1 teaspoon ground coriander, or more to taste
1 pinch ground turmeric
1 (14 ounce) can coconut milk

Steps:

  • Heat oil in a large skillet over medium-low heat. Add butternut squash and cook gently until squash begins to soften, about 20 minutes. Drain off excess oil. Add cumin, coriander, and turmeric and stir to coat thoroughly. Pour in coconut milk and cook until butternut squash is completely soft, but still holding shape, about 10 minutes.

Nutrition Facts : Calories 737.8 calories, Carbohydrate 79.9 g, Fat 49.7 g, Fiber 15.4 g, Protein 10.6 g, SaturatedFat 38.3 g, Sodium 52.7 mg, Sugar 13.8 g

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

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