Chickpea and butternut squash curry is a delicious quick healthy curry. This simple vegan curry is not only minimum fuss to make but it costs less too. It’s perfect for mid week dinners or a weekend supper!
Folks, how did your Christmas festivities go?
Are you still eating turkey and did you make use of the leftover turkey recipes I published a couple of weeks ago? Or are you just tired of turkey and all the trimmings and want something completely different?
Perhaps you’re tired too of all the cooking? Standing over the stove or being hit with a blast of hot air in the face every time you open the oven door to check if the roast potatoes are ready yet? 😆
Well for those of you who want that break and something different I think I’ve got you well catered for here.
How about this chickpea and butternut squash curry? This says “eat me because I’m incredibly healthy and delicious” and indeed it is!
Check out why this chickpea and butternut squash curry is good for you further below.
Really though, you will love this mouthwatering chickpea butternut squash curry as it’s so easy and quick to prepare.
Just one hour and one pot with minimum washing up. That’s all this fresh and tasty medley of flavours takes to serve.
In fact you might be even quicker at preparing the ingredients than I’ve stated in the recipe.
It’s just that preparing the butternut squash seems to take me a little bit longer than normal folks. I think it’s because I like to make sure I carve out every bitesize chunk!
As you know, being from Scotland and particularly frugal, I’m so utterly determined that I don’t waste anything!
Heaven knows I might miss a chunk of squash in this butternut squash curry.
How long does it take you to carve up a butternut squash?
Anyway, the butternut squash preparation and dicing the onion are the only things in this chickpea butternut squash curry that requires any real effort.
The rest of your effort will be opening a few tins and occasionally stirring the curry whilst it cooks. I even kept the spices as minimal as possible.
If you’ve any of this butternut squash curry left over after making and eating it, it’s perfect for freezing. I’m seriously not too sure if you will have any left over though!
Now, you don’t need me to tell you that eating vegetables provides an amazing amount of health benefits do you?
People who eat more fruit and vegetables are said to have a reduced risk of contracting chronic diseases. As part of a healthy diet the vegetabables in this butternut squash curry provide many nutrients that are vital for our overall bodily health.
However, why specifically is this chickpea and butter nut squash curry good for you?
Why This Chickpea and Butternut Squash Curry Is Good For You
- 99% of your Vitamin A daily requirements – helps maintain good vision, healthy skin and hair.
- 86% of your Vitamin C daily requirements – fights infection.
- A good source of Calcium – important for many body functions such as strong healthy bones.
- A good source of Iron – makes red blood cells and carries oxygen around the body.
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Other Fantastic Vegan Curry Recipes For You To Try
- Vegan mixed bean curry is an easy 40 minute one pan healthy budget bean curry recipe. It goes perfectly with rice or naan bread!
- Aubergine and sweet potato curry is a simple and deliciously healthy vegan curry. An all in one pot hearty family meal ready in just one hour!
- One pot sweet potato and chickpea curry is a fantastic quick healthy budget recipe to make. Delicious and full flavoured this filling vegan curry is perfect for freezing too!
Coming Next on Neil’s Healthy Meals
If you’re reading this after Christmas then give yourself a huge pat on the back for surviving!
They say that Christmas can be one of the most stressful times of the year.
Maybe you were able to alleviate some of that stress by following my tips in the Turkey Chow Mein recipe? Or maybe you can keep those in mind for next year?
But its all behind us now and we’ll soon by focusing on our New Years resolutions and goals for next year.
To that effect, the next post which I’ll publish here will be on 1st January called how to plan and succeed at your 2018 goals.
This is designed to help you plan your own 2018 goals. In it I’m sharing many of the daily planning activities that work for me when I’m working in my full time day job as an IT Project Manager.
Plus I’ll let you know what my goals are for 2018 too.
I hope you can join me on 1st January for that post! I’d love to hear then what your goals for 2018 are too!
Make sure you’re subscribed here and I’ll catch you then!
Chickpea and Butternut Squash Curry Recipe
Chickpea and butternut squash curry is quite filling so you might choose to serve with just a little rice or a couple of home made naan breads each.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Chickpea and Butternut Squash Curry
- 1 tbsp vegetable oil
- 1 large onion finely diced
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp mild chilli powder
- 1 tbsp garlic and ginger paste
- 650 g butternut squash peeled de-seeded and cut into bitesize chunks
- 400 g can chopped tomatoes
- 400 g chickpeas rinsed and drained
- Salt and freshly ground pepper
- 1 tbsp freshly chopped coriander
- Heat the oil in a large pan and then gently sauté the onion for about 3 – 4 minutes until softened.
- Once the onion is softened stir in the cumin, coriander, chilli powder and garlic and ginger paste for about 30 seconds.
- Add the butternut squash and coat it in the ingredients in the pan. Cook for a couple of minutes.
- Add the tomatoes. Bring to the oil, 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.