Vegan Butternut Squash and Chickpea Curry Recipe

Recipesfull introduces to you: Indian Recipes. (Vegan Butternut Squash and Chickpea Curry Recipe). 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.

Brief

Prep 20 mins

Cook: 1hr

Additional: 8hrs

Total: 9hrs20 mins

Servings: 4

Yield: 4 servings

Vegan Butternut Squash and Chickpea Curry Recipe

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

Banana Chai Bread

World Cuisine

Directions

Step 1

Place chickpeas in a large bowl and cover with cold water. Let soak 8 hours to overnight.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Mix in cooked chickpeas shortly before serving and heat until warm. Serve sprinkled with cilantro.

Nutritional Information

Vegan Butternut Squash and Chickpea Curry Recipe

Servings Per Recipe:4

Calories: 459.6

% Daily Value *

Protein: 15.2g 30%

Carbohydrates: 84.3g 27%

Dietary Fiber: 18.7g 75%

Sugars: 18.3g

Fat: 10.8g 17%

Saturated Fat: 1.6g 8%

Vitamin A Iu: 36765.4IU 735%

Niacin Equivalents: 7.9mg 61%

Vitamin B6: 1mg 63%

Vitamin C: 86.2mg 144%

Folate: 397.3mcg 99%

Calcium: 268mg 27%

Iron: 6.7mg 37%

Magnesium: 194.6mg 70%

Potassium: 1931.4mg 54%

Sodium: 69.4mg 3%

Thiamin: 0.6mg 65%

Calories From Fat: 97.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.