Curries are a great way to cook up a big meal to feed the whole family or meal prep for the week ahead. This particular recipe is completely vegan, so perfect for veganuary this month! They’re a really quick and simple dish to make and also allow you to use up any left over veggies that you might have lying around.
Vegan Squash & Chickpea Curry
Feel free to customise the recipe to suit what you have in your fridge and just throw in all of your favourite vegetables! This is the perfect winter warming meal that you can serve with rice, cauliflower rice, noodles or simply enjoy by itself! The sauce is slightly different from your traditional curry and is made predominantly from butternut squash! I know, this sounds a little strange, but blended the squash creates a really smooth and creamy sauce that just make the moist delicious curry!
- 300g cubed butternut squash
- Olive oil
- 1 small brown onion
- 1 clove garlic- crushed
- 250ml coconut milk (drinking kind)
- 100g courgette
- Large handful baby spinach
- 150g cooked chickpeasdrained and rinsed
- 1 red bell pepper
- 1 tsp cumin
- 1tsp paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp coriander
- Thumb sized piece grated ginger
- Pinch pink salt
- 1 tbsp fresh lemon juice
Preheat your oven to 180c and place the butternut squash onto a baking tray with a drizzle of olive oil. Bake these in the oven for around 30 minutes, until nice and soft.
Meanwhile, finely dice the onion and add these into a frying pan with a little oil and bring to a medium heat. Add in the garlic clove and cook until fragrant and the onion is translucent.
Once the squash is cooked through, combine this with the cooked onion, garlic, all of the spices and coconut milk in your Ninja Kitchen blender and blitz until smooth and creamy.
Roughly chop the veggies into bite sized chunks and pop these into a saucepan with a little olive oil or cooking spray. Cook over a medium heat until the veggies are slightly softened, then pour in your curry sauce.
Reduce the heat to a simmer and add the chickpeas, lemon juice, grated ginger and salt. Allow the curry to cook unit the veggies are cooked through. Adjust seasonings to taste, then stir through the spinach. Serve with some cauliflower rice or regular rice and enjoy!