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September 16, 2025
Vegan Butternut Squash and Chickpea Curry Recipe
Vegan butternut squash and chickpea curry combines sweet winter squash with protein-rich chickpeas for a delicious and nutritious plant-based meal. This satisfying vegetarian curry features tender butternut squash that can be substituted with any other pumpkin variety depending on availability. The natural sweetness of the squash balances perfectly with aromatic curry spices while chickpeas provide substantial protein content. This hearty vegan dish offers comfort food satisfaction without any animal products. The combination of textures and flavors creates a deeply satisfying meal that appeals to vegans and omnivores alike.
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.
Prep Time:
20 mins
Cook Time:
1 hr
Additional Time:
8 hrs
Total Time:
9 hrs 20 mins
Servings:
4
Yield:
4 servings
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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 ½ cups water, or as needed
½ bunch fresh cilantro, chopped
Directions
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 (per serving)
| 460 | Calories |
| 11g | Fat |
| 84g | Carbs |
| 15g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 460 | |
| % Daily Value * | |
| Total Fat 11g | 14% |
| Saturated Fat 2g | 8% |
| Sodium 69mg | 3% |
| Total Carbohydrate 84g | 31% |
| Dietary Fiber 19g | 67% |
| Total Sugars 18g | |
| Protein 15g | 30% |
| Vitamin C 86mg | 96% |
| Calcium 268mg | 21% |
| Iron 7mg | 37% |
| Potassium 1931mg | 41% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
