Name: Vegan Butternut Squash and Chickpea Curry
Prep time: 20 min
Cook time: 60 min
Total time: 560 min
Yield: 1
Cuisine: indian inspired
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; 1.5 cups water, or as needed; 0.5 bunch fresh cilantro, chopped

Vegan Butternut Squash and Chickpea Curry

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Prep Time:
20 minutes

Cook Time:
60 minutes

Total Time:
560 minutes

Mouthwatering vegan curry with chickpeas, carrots, butternut squash, and bold Indian spices like cardamom, turmeric, and black mustard seeds.

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
1.5 cups water, or as needed
0.5 bunch fresh cilantro, chopped

Instructions:

In a spacious bowl, submerge chickpeas in cold water. Allow to soak for 8 hours or overnight.
Rinse chickpeas under cold running water, then boil in a large pot filled with water. Simmer until soft for 60-75 minutes. Drain chickpeas.
When chickpeas are halfway cooked, heat oil in a large pot. Sauté onions until soft and translucent for about 5 minutes. Add garlic and cook until fragrant for about 30 seconds. Stir in cardamom pods, chile peppers, coriander seeds, turmeric, and mustard seeds and toast for 1 minute. Incorporate tomato paste.
Combine the butternut squash and carrots in the pot, ensuring they are well mixed. Pour in enough water to cover the vegetables halfway. Simmer on low heat, with the pot partially covered, until all the vegetables are tender, which should take about 25 to 35 minutes. Remember to add extra water if the curry starts to thicken too much.
Gently fold in cooked chickpeas just before serving, warm through. Sprinkle with fresh cilantro before serving.

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