Roasted Butternut Squash And Chickpea Curry Food

ROASTED BUTTERNUT SQUASH AND CHICKPEA CURRY

Roasted Butternut Squash and Chickpea Curry image

Comforting vegan roasted butternut squash and chickpea curry in a creamy coconut and tomato sauce. It's healthy, packed with flavour and ready in an hour!

Provided by Cupful of Kale

Categories Mains

Time 55m

Number Of Ingredients 18

Ingredients

1 medium butternut squash (about 3-4 cups, cubed)
2 tbsp coconut oil
1 red onion
4 garlic cloves
Thumb sized piece of ginger
1 tbsp curry powder, medium
1 tsp garam masala,
1/2 tsp ground cumin
1/2 tsp cumin seeds
1/4 tsp turmeric
1/4 tsp hot chilli powder
1 tin (400ml) chopped tomatoes
1 tin (400ml) coconut milk
200ml vegetable stock
1 tin (400g) chickpeas
Salt and pepper
Chopped coriander
Basmati rice

Steps:

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.
In the meantime, start the curry. Add coconut oil to a large pan on medium heat, once melted add finely chopped onion. Stir and fry for a few minutes then add crushed garlic and grated ginger. Leave to cook for a further minute.
Add all the spices - curry powder, garam masala, cumin, cumin seeds, turmeric and chilli powder. Cook for 30 seconds until fragrant, add a little more oil if needed so it doesn't burn.
Add the chopped tomatoes, coconut milk and vegetable stock. Bring to a gentle simmer and let cook for 10 minutes. Transfer to a bowl and blend with a hand blender till smooth, or a food processor. Transfer back to the pan.
Add the chickpeas and cook for a further 5-10 minutes, it should have thickened and be nice and creamy and orange in colour. Taste the sauce and season with salt and pepper. If you like it spicy you can add some extra chilli powder.
Add the roasted butternut squash, stir and serve! Top with some chopped fresh coriander and serve with basmati rice and your favourite sides - like my onion bhajis!

Nutrition Facts : Calories 268 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 12 grams fat, Fiber 5 grams fiber, Protein 7 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 154 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

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.

More about "roasted butternut squash and chickpea curry food"

CURRY-ROASTED BUTTERNUT SQUASH AND CHICKPEAS - FOOD

2013-12-07 Preheat the oven to 375°. In a large bowl, toss the butternut squash with the chickpeas, olive oil, curry and cayenne and season with salt …
From foodandwine.com
5/5 (2)
Total Time 1 hr 30 mins
Servings 12

Preheat the oven to 375°. In a large bowl, toss the butternut squash with the chickpeas, olive oil, curry and cayenne and season with salt and pepper. Spread the squash cubes and chick peas on a large rimmed baking sheet and roast for 1 hour, or until tender.
Meanwhile, in a medium bowl, stir the yogurt with the cilantro and lemon juice and season with salt and pepper.
Spoon the roasted butternut squash and chickpeas onto a platter and drizzle with 1/2 cup of the yogurt sauce. Serve the remaining yogurt sauce on the side.

See details

CURRY-ROASTED BUTTERNUT SQUASH AND CHICKPEAS

2019-12-01 Spread squash cubes on a large rimmed baking sheet and roast 1 hour, or until tender. Meanwhile, in a medium bowl, stir yogurt with cilantro …
From delish.com
5/5 (1)
Estimated Reading Time 1 min
Servings 12
Total Time 1 hr 30 mins

Preheat oven to 375 degrees. In a large bowl, toss butternut squash with chickpeas, olive oil, curry, and cayenne and season with salt and pepper.
Meanwhile, in a medium bowl, stir yogurt with cilantro and lemon juice and season with salt and pepper.
Spoon roasted butternut squash and chickpeas onto a platter and drizzle with 1/2 cup yogurt sauce.

See details

BUTTERNUT SQUASH & CHICKPEA CURRY - THE LAST FOOD BLOG

2016-02-23 Now pour in the tin of tomatoes and stir, add the butternut squash, peppers and chickpeas, and stock. Add the salt and pepper. Leave to simmer …
From thelastfoodblog.com
4.9/5 (21)
Total Time 1 hr 5 mins
Category Main
Calories 236 per serving

See details

BUTTERNUT SQUASH AND CHICKPEA CURRY - INTEGRATIVE …

2018-10-23 INSTRUCTIONS. Preheat oven to 200 degrees. Place whole, unpeeled butternut squash in oven. (If it’s too big, cut it in half.) Bake squash until soft (30–40 minutes depending on size). Rinse chickpeas with cold water. …
From integrativenutritionrecipes.com

See details

BUTTERNUT SQUASH & CHICKPEA CURRY – THE DINNER SHIFT

In the crock of a slow cooker, combine all ingredients except for cilantro. Cover and set to LOW. Cook 8 hours. Using a fork, mash about a cup of the squash to thick the sauce. Season to taste with additional salt (I added about 1/2-1 tsp …
From thedinnershift.com

See details

BUTTERNUT SQUASH AND CHICKPEA CURRY RECIPE

butternut-squash-and-chickpea-curry image

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 for a few minutes with a pinch of salt, then add the spices, and fry for another …
From olivemagazine.com

See details

BUTTERNUT SQUASH CURRY WITH CHICKPEAS (VEGAN) – NO …

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
5/5 (7)
Total Time 55 mins
Category Main Course
Calories 382 per serving

See details

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

See details

ROASTED SQUASH AND CHICKPEA PILAF | TESCO REAL FOOD

Preheat the oven to gas 6, 200°C, fan 180°C. Put the squash in a large roasting tin and toss with the ras el hanout and 1 tbsp oil; season lightly. Roast for 30 mins until soft and golden, tossing halfway through. Meanwhile, put the rice and stock in a lidded saucepan and bring to the boil over a high heat. Reduce the heat, cover and simmer ...
From communitycookeryschool.tesco.com

See details

CARIBBEAN BUTTERNUT SQUASH & CHICKPEA ROTI WITH SPICY YOGHURT …

Add the remaining oil to heat and add the butternut squash. Cook for 3-4 minutes until slightly charred and almost tender. Stir in the chickpeas and cook for another minute. Add the curry powder, turmeric, cumin and salt and toss to combine. Add a splash of water and cook until the water has evaporated. Return the onion mixture to the pan along ...
From ainsley-harriott.com

See details

BAKED BUTTERNUT SQUASH AND CHICKPEA CURRY - KNIFE AND SOUL

2021-10-05 Air fryer method: Heat the air fryer to 200C or 400F and set the timer for 20 minutes. Put the chopped butternut squash into a bowl and add olive oil and salt and combine with your hands. Place in the air fryer basket and cook for 20 minutes. Shake the basket halfway to ensure the butternut squash cooks evenly.
From knifeandsoul.com

See details

BUTTERNUT SQUASH AND CHICKPEA CURRY - IT'S A VEG WORLD AFTER ALL®

2022-01-26 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. Cook, stirring occasionally, for 25 to 30 minutes until the squash is fork-tender. Stir in the chopped spinach and chickpeas.
From itsavegworldafterall.com

See details

DEHYDRATED ZUCCHINI CHIPS — OLD PLANK FARM

2022-08-17 Ingredients 2 large or 4 medium zucchini or summer squash Salt or seasoned salt Spice of choice: paprika, cumin, turmeric, curry are my favorites Instructions Slice zucchini about 1/4 inch thick, as uniform as possible so they all dry at about the same rate. Put zucchini in a bowl
From oldplankfarm.com

See details

CHICKPEA AND BUTTERNUT SQUASH CURRY - NEILS HEALTHY MEALS

2017-12-28 Cook for a couple of minutes. Add the tomatoes. Bring to the boil, then turn down, cover the pan and simmer for about 25 minutes stirring occasionally until the butternut squash has softened. Add the chickpeas and heat through for about 3 minutes. Season to taste and serve in bowls with the coriander scattered over.
From neilshealthymeals.com

See details

SIMPLE WAY TO CARROT SALAD RECIPES INDIAN

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.
From jokerecipes.vercel.app

See details

ROASTED BUTTERNUT SQUASH AND CHICKPEA CURRY WITH LENTILS

2021-09-27 Add the red lentils, coconut milk and water and bring to the boil. Turn down the heat and simmer uncovered for 20 minutes, or until the lentils are tender. ½ cup dried red lentils, 1 can coconut milk, 2 cups water. Stir in the roasted butternut squash and chickpeas and simmer for a further 5 minutes. 1 can chickpeas, drained and rinsed.
From eatloveeats.com

See details

BUTTERNUT SQUASH AND CHICKPEA CURRY RECIPE - BBC FOOD

Toss the garlic and ginger into the pan and cook for 2 minutes. Lower the heat a little, stir in the ground spices and cook, stirring, for 1 minute. Pour in the vegetable stock and bring to the ...
From bbc.co.uk

See details

BUTTERNUT SQUASH AND CHICKPEA CURRY - BETTER HOMES & GARDENS

2015-01-01 Add onion and garlic; cook and stir over medium heat for 3 minutes or until softened. Add coconut milk and curry paste and bring to boiling, stirring constantly. Add squash; return to boiling. Reduce heat and simmer, covered, for 12 to 15 minutes or until squash is tender, stirring occasionally. Stir in beans and cilantro; heat through.
From bhg.com

See details

RECIPE SQUASH CROQUETTES : TOP PICKED FROM OUR EXPERTS

Explore Recipe Squash Croquettes with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. African American Vegetarian Cookbook Best Vegetarian Thai Recipes Vegetarian Calico Beans Recipe Recipe For Spring Rolls Vegetarian Recipe Vegetarian Spring Rolls Vietnamese Vegetarian Spring Roll …
From recipeschoice.com

See details

CHICKPEA AND BUTTERNUT SQUASH CURRY — PATAKS

Instructions. Add the butternut squash, salt, and pepper, and sauté for 5 to 6 min, or until golden brown. Add the ginger and garlic, and sauté for 2 to 3 min, or until fragrant. Add the cauliflower, green beans and chickpeas, and sauté for 2 min. Add the water and cook for 3 to 5 min, or until the vegetables are tender yet crisp.
From pataks.ca

See details

BUTTERNUT SQUASH AND CHICKPEA CURRY | KIDNEY CARE UK

Method. 1. Peel, deseed and dice the butternut squash. Heat the oil in a large frying pan and cook the butternut squash for 2-3 minutes until lightly browned. Dice the onion and add to the pan, along with the curry paste and fry for another 3-4 minutes. 2. Pour over the stock, then cover and simmer for 15-20 minutes, or until the squash is tender.
From kidneycareuk.org

See details

ROASTED BUTTERNUT SQUASH, CAULIFLOWER & CHICKPEA CURRY

Instructions. Preheat the oven to 400°F (205°C). Fill a 4 Qt sauce pan halfway with water and bring to a boil. Place the butternut squash on a sheet pan, drizzle with 2 tbsp olive oil. Season with salt and pepper. Toss with your hands, then spread the squash out in one layer on the pan.
From zimmysnook.ca

See details

ROASTED BUTTERNUT SQUASH AND CHICKPEA CURRY - LIFE FIT

Cut the squash into cubes about 1 cm square. Place on a large baking sheet with a drizzle of oil, salt and pepper. Place in the oven at 200C/400F for 30-40 minutes until soft through and starting to crisp and brown on the edges. Whilst the squash is roasting heat a large nonstick pan (you can add the coconut oil if preferred to prevent sticking).
From lifefit.uk

See details

VEGAN CHICKPEA BUTTERNUT SQUASH CURRY | HEALTHY FITNESS MEALS

2020-12-06 Instructions. Peel the butternut squash and cut into dice. Drain and rinse the chickpeas and set aside. Peel the garlic and ginger. Next, finely chop the onion, ginger, red chili, and kale. In a food processor place the onion, garlic, ginger, and chili. Process until turns a smooth paste. Heat the oil in a pot over medium-high heat.
From healthyfitnessmeals.com

See details