ULTIMATE Roasted Squash & Chickpea Curry | Easy Vegan Comfort Food Recipe 🎃🌱

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

butternut squash

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini is lower in calories and can be used in a similar way.

Peel and chop the whole butternut squash into inch-sized cubes.

Toss the squash with 2 tablespoons of olive oil, half a teaspoon of salt, half a teaspoon of chili powder, and half a teaspoon of ground cinnamon.

Preheat the oven to 200°C (or 180°C fan) and roast the squash for 30 to 40 minutes, checking for doneness.

While the squash is roasting, roughly chop 2 medium onions and sauté them in a hot pan with 2 to 3 tablespoons of oil and 1 teaspoon of cumin seeds for 8 to 10 minutes until golden.

Crush 8 to 10 cloves of garlic with a pinch of salt and add to the onions, cooking for another minute.

Add a tin of chopped tomatoes to the onion and garlic mixture, cover, and cook on low heat for 10 to 15 minutes.

Once the squash is done roasting, add it to the onion and tomato mixture along with the drained jarred chickpeas and their liquid.

Stir in half a teaspoon of salt, half a teaspoon of chili, half a teaspoon of turmeric, half a teaspoon of ground cumin, and half a teaspoon of ground cinnamon.

Add 500 ml of boiling water to the mixture, cover, and let it simmer for 5 minutes.

Chop a handful of fresh coriander and 100-150 g of baby spinach, adding them to the curry before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary