Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

Creamy Vegan Butternut Squash and Chickpea Korma

By Thursday, November 07, 2013 , , , , ,


I used to absolutely adore creamy curries, but due to my IBS I cannot go to the local Indian restaurant anymore and order myself anything, so I decided to make my own. This curry is mildly spiced, so it's perfect for kids and adults alike, plus the range of textures of the smooth sauce, soft butternut squash and the chickpeas with a little bit of bite combine to make a delicious and fulfilling meal. This is warming for winter, plus it's also so quick and easy to make! Best of all, you can adapt it however you like to add extra greens, or have your vegetables on the side instead. I love serving this with tumeric roasted cauliflower!


Serves 2-3

You will need:

2 tbsps coconut oil
1 onion, chopped finely
1 clove of garlic chopped finely
2 tbsp cumin
2 tbsp coriander
2 tbsp fresh ginger
1 tsp garam masala
1 tsp tumeric
1 fresh chilli (or 1 tsp chilli flakes)
1 medium butternut squash, chopped roughly
1 can/carton drained and rinsed chickpeas
1 can of coconut milk (400ml)
1/2-1 cup water
A handful of  freshly chopped coriander
Optional 1-2 handfuls spinach + other vegetables

Heat the coconut oil over a low heat in a large pot and add your spices, toasting for few minutes until fragrant, then add the onion, garlic, ginger and chilli. Place the lid on the pot and allow to sweat and soften for a few minutes, until it had reduced down. Add the butternut squash cubes, any other vegetables of your preference and the coconut milk and mix well, then allow to cook over a medium heat for approximately 30 minutes, or until the squash has softened and the sauce has thickened. Add water as necessary to thin the sauce to your preferences, and pour in the chickpeas and spinach, stirring well and allowing to cook in for 5-10 minutes until the chickpeas are softened and the sauce is hot. Stir in the fresh coriander and serve in bowls alongside brown rice for a delicious warming meal. This also keeps great in the fridge for later on that week, and what's great is that over time the flavours get even better!

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14 comments

  1. Just made this and oh maaaann it's soo good!! I added spinach at the end for some greens instead of coriander - thank you so much for this :-)

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  2. can you substitute the butternut squash with the small, round, yellow squash?

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  3. I made this last night for dinner and it was SOSOSO amazingly good! I can't wait to have leftovers tonight! Thank you so much sharing!!!

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    1. I'm so so glad to hear you loved it! :)

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  4. Made this for dinner earlier and used sweet potato instead of butternut squash and added mushrooms! Served it with cauliflower rice! Can't wait to have it for dinner again tomorrow! Delicious!

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    1. I love how versatile the recipe is, you can add whatever veggies you like and it turns out amazing. So glad you liked it!

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  5. This is a fantastic recipe! Thank you so much :)

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  6. Hi, when you made this with cauliflower, how much did you use and how did you prepare it? I really wanna make it, but I suck in the kitchen so I have to have everything described into little details. Oh, and do you also add salt/pepper or do you leave that out? :)

    Thanks in advance!

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    1. Hello! I literally just added a head of cauliflower florets instead of the butternut squash. I don't add salt/pepper, I put that on my food when I eat it instead :)

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  7. Does this use full-fat coconut milk? I'd like to make it, but all I have in my pantry is lite coconut milk, and I'm worried it won't make it very thick and creamy. Do you think I should wait until I can go to the store (we just had a big snow storm haha) and get full-fat to make it?

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    1. I always use full fat coconut milk, the 'lite' stuff is half water and it doesn't make it nice and creamy!

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  8. I feel as if mine is a little watered down, maybe I used a squash too big because it tastes a lot like squash, any suggestions on spices to add?

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