VEGAN BUTTERNUT SQUASH AND CHICKPEA CURRY
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.
Provided by MisterHealthy
Categories Main Dish Recipes Curries Vegetarian
Time 9h20m
Yield 4
Number Of Ingredients 14
Steps:
- Place chickpeas in a large bowl and cover with cold water. Let soak, 8 hours to overnight.
- 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.
- 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.
- 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.
- Mix in cooked chickpeas shortly before serving and heat until warm. Serve sprinkled with cilantro.
Nutrition Facts : Calories 459.6 calories, Carbohydrate 84.3 g, Fat 10.8 g, Fiber 18.7 g, Protein 15.2 g, SaturatedFat 1.6 g, Sodium 69.4 mg, Sugar 18.3 g
CURRY-ROASTED BUTTERNUT SQUASH AND CHICKPEAS WITH CILANTRO YOGUR
From Food & Wine. Posted so as not to lose... Lovely vegetarian dish easily modified to your tastes!
Provided by Raquel Grinnell
Categories Low Protein
Time 2h
Yield 1 pot, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°. Make sure your diced squash is about the same size as your chickpeas. In a large bowl, toss the butternut squash with the chickpeas, olive oil, curry and cayenne and season with salt and pepper. Spread the squash cubes and chick peas on a large rimmed baking sheet and roast for 1 hour, or until tender.
- Meanwhile, in a medium bowl, stir the yogurt with the cilantro and lemon juice and season with salt and pepper.
- Spoon the roasted butternut squash and chickpeas onto a platter and drizzle with 1/2 cup of the yogurt sauce. Serve the remaining yogurt sauce on the side.
Nutrition Facts : Calories 235.5, Fat 7.3, SaturatedFat 2, Cholesterol 8, Sodium 172.3, Carbohydrate 40.1, Fiber 6.7, Sugar 8, Protein 6.7
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