Creamy Vegan Butternut Squash and Chickpea Curry

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp turmeric powder
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 can (15 oz) chickpeas, drained and rinsed
• Salt to taste
• Fresh cilantro leaves for garnish
• Cooked basmati rice or warm naan, to serve

Instructions

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil and a pinch of salt. Spread them evenly on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized, turning halfway through.
2. While the squash is roasting, heat a large skillet or saucepan over medium heat. Add a splash of olive oil if needed, then sauté the chopped onion until translucent and soft, about 5-7 minutes.
3. Add the minced garlic and ginger to the pan and cook for 1-2 minutes until fragrant. Stir in curry powder, cumin, and turmeric, cooking the spices gently to release their aroma, about 1 minute.
4. Pour the diced tomatoes into the pan along with their juices. Simmer for 5 minutes to allow the flavors to meld and the sauce to slightly thicken.
5. Add the coconut milk and chickpeas to the pan. Stir well, bring to a gentle simmer, and cook for 5 minutes.
6. Once the butternut squash is roasted, add it to the curry sauce. Stir carefully and simmer for another 5 minutes to blend all flavors. Season with salt to taste.
7. Garnish the curry with fresh cilantro leaves and serve hot over basmati rice or with warm naan bread.

Chef tips

• If you can't find fresh butternut squash, frozen cubed butternut squash works well—reduce roasting time accordingly.
• For a spicier curry, add ½ teaspoon of cayenne pepper along with the other spices or serve with chili flakes on the side.
• To make this recipe oil-free, roast the squash on a parchment-lined sheet without oil and use water or vegetable broth to sauté the onions.
• Leftovers taste even better the next day and reheat well on the stove or microwave.