This Butternut Squash & Chickpea Cashew Curry came to be from a fridge clean out! It was towards the end of my week and I had lots of leftover vegetables from previous recipes that needed using up. I made this curry very quickly for dinner one night but loved it so much that I needed to make it again and share it with you all.
It’s not a traditional curry, but it does have curry powder in it so that’s the flavor focus. Instead of coconut milk, I used cashew cream. Again, this was because I had some left and needed to use them up. But I ended up enjoying the cashew cream way more than a coconut base. Cashews are thicker so it makes for an extra creamy curry almost stew like where a coconut base would’ve left it a lot thinner.
This curry has a sweet and savory flavor palate. The butternut squash and cashews bring a lot of subtle sweetness where the spices, onion, and garlic make it more savory. I personally loved that but feel free to add more earthly vegetables to bring out even more savory flavors like regular potatoes, green beans, peas. This recipe is just a base for you to experiment and use up what you have so nothing goes to waste.
Kitchen Essentials:
Nothing special here. Besides boiling the cashews, this is a one pot meal! For the cashew cream, you’ll need a blender but boiling them makes them soft so doesn’t have to be a high speed blender. Other than that, you’ll need a large pot and that’s it.
Main Ingredients:
- Onion
- Butternut Squash
- Carrots
- Chickpeas
- Cashews
- Curry Powder
Substitutions:
- Butternut Squash: Can be substituted with sweet potato.
- Cashews: Instead of making the cashew cream, use canned coconut milk.
- Curry Powder: Curry powder is simply a blend of other spices so it’s easy to make yourself. Here’s a good recipe.
- Chickpeas: Substitute with another protein like baked or crispy tofu.
Tips & Tricks:
Keep the aquafaba from the can of chickpeas. I’m using it in a recipe coming out very soon that you’ll definitely want to try (if you’re over the age of 21!).
More Recipes You Might Like:
If You Make This Recipe:
Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!
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Butternut Squash & Chickpea Cashew Curry
- Prep Time: 15
- Cook Time: 45
- Total Time: 1hr
- Yield: 4–6 1x
- Category: Mains
- Method: Stove-Top
- Diet: Vegan
Description
This curry has a sweet and savory flavor palate. The butternut squash and cashews bring a lot of subtle sweetness where the spices, onion, and garlic make it more savory. I personally loved that but feel free to add more earthly vegetables to bring out even more savory flavors like regular potatoes, green beans, peas. This recipe is just a base for you to experiment and use up what you have so nothing goes to waste.
Ingredients
Cashew Cream:
- 3/4 cup Cashews, boiled
- 3/4 cup Water
- Pinch of Salt
Butternut Squash Chickpea Curry
- 2 tablespoons Olive Oil
- 1 cup Yellow Onion, diced
- 2 cups Butternut Squash, cubed
- 2–3 Carrots, thinly sliced
- 2–3 Garlic Cloves, minced
- 1 tablespoon Curry Powder
- 1 teaspoon Salt
- 1 teaspoon Dried Parsley
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Cumin
- 1/4 teaspoon Coriander
- 1 15oz can of Chickpeas
- 1 cup Diced Canned Tomatoes
- 1 1/2 cup Water
- White or Brown Rice, for serving
- Fresh Parsley or Green Onion, for garnish
Instructions
- Boil the cashews for 15 minutes to soften.
- Add to a blender along with water and a pinch of salt. Blend until smooth. Set aside.
- If serving with rice, start that now.
- Prepare the onion, butternut squash, and carrots.
- Heat a large pot on medium-high and add the oil. Cook the onions, butternut squash, and carrots for about 7 minutes or until soft and starting to brown.
- Mince the garlic and add to the pot along with all of the seasonings. Cook for another 2 minutes.
- Drain and rinse a can of chickpeas and toss them in the pot along with the diced tomatoes and water. Bring to a boil then cover and reduce to a simmer for 15 minutes.
- After 10 minutes, add the cashew cream and simmer for another 10-15 minutes or until the butternut squash is cooked through and soft. Taste and adjust salt if desired. I added a pinch more!
- Serve the curry with a side of rice and top it off with fresh parsley and green onion. Enjoy!
Notes
Simply re-heat by add to a pan on medium heat until warmed through. Add a splash of water to thin it out if needed.
Keywords: curry, butternut squash, carrot, chickpeas, chickpea curry, butternut squash curry, butternut squash & chickpea cashew curry, vegan curry, easy curry, kitchen clean out
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