Butternut Squash Chickpea Curry (vegan, gluten-free)

This Butternut Squash Chickpea Curry is the perfect dish for busy weeknights. Comforting, warm, packed with flavor and just great for chilly days! It’s made dairy-free, gluten-free and vegan friendly. Plus it’s ready to eat in under an hour!

Butternut squash is my favorite type of fall squash. I love roasting it and adding to salads, grain bowls, pasta sauces or just snack on it! Check out this kale farro salad with butternut squash.and these sheet pan roasted veggies with tahini. So good!

This butternut and chickpea curry doesn’t require roasting the squash which makes the recipe super fast and easy! My favorite thing about this type of comforting recipes is that I usually have most ingredients in my pantry. All you need is a few veggies!

CHICKPEA BUTTERNUT SQUASH CURRY INGREDIENTS 

•  Avocado oil

• Veggies; butternut squash, onion,  garlic 

• Chickpeas

• Diced tomatoes

• Full-fat coconut milk

• Vegetable broth

• Curry powder

HOW TO MAKE IT

• Start with spreading cubed butternut squash in an even layer on a preheated pan. Add a generous pinch of salt and let cook, without stirring, so that they brown for about 5 minutes. Then, stir and cook for additional few more minutes until nicely browned. 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.

If you love simple and healthy curry recipes, these are some of my favorite coconut curry recipes:

roasted eggplant curry

vegan coconut curry coconut noodles

vegan thai yellow coconut curry with chickpeas

coconut chickpea curry with no yeast naan bread

easy vegan coconut curry noodle bowls

• Did you try the recipe yourself? Don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! Subscribe to my blog, like my page on Facebook or follow on Instagram if you’d like to stay updated with my recipes!

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  Butternut Squash Chickpea Curry (vegan, gluten-free)

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  • Total Time: 50 minutes
  • Yield: 4 1x

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  This Butternut Squash Chickpea Curry is the perfect dish for busy weeknights. Comforting, warm, packed with flavor and just great for chilly days! It’s made dairy-free, gluten-free and vegan friendly. Plus it’s ready to eat in under an hour!

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  Ingredients

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   1 tbsp + 1 tsp avocado oil

  3 cups butternut squash, cubed

  1 onion, chopped

  3 garlic cloves, minced

  1 can chickpeas, rinsed and draines

  1 can diced tomatoes

  1 can full-fat coconut milk

  3 cups vegetable broth

  1 1/2 tbsp curry powder

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  Instructions

  1. Preheat tablespoon of oil on a large pan over medium high heat. Spread cubed butternut squash in an even layer. Add a generous pinch of salt and let cook, without stirring, so that they brown for about 5 minutes. Then, stir and cook for additional few more minutes until nicely browned. Remove from the heat.
  2. Add remaining teaspoon of oil, onion and cook until softened for about 5 minutes. Add garlic and curry powder and cook for a couple more minutes, stirring frequently until aromatic.
  3. 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.

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes