Butternut Squash And Chickpea Curry Recipes

VEGAN BUTTERNUT SQUASH AND CHICKPEA CURRY

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

Vegan Butternut Squash and Chickpea Curry image

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

Ingredients

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

BUTTERNUT SQUASH AND CHICKPEA CURRY

"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

Butternut Squash and Chickpea Curry image

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

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

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Heat the coconut oil in a medium skillet or pan on a medium heat. Add the diced onion and crushed garlic to the pan and saute until they are translucent for 2-3 minutes.
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