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Butternut Squash & Chickpea Cashew Curry

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:

  1. Butternut Squash: Can be substituted with sweet potato.
  2. Cashews: Instead of making the cashew cream, use canned coconut milk.
  3. Curry Powder: Curry powder is simply a blend of other spices so it’s easy to make yourself. Here’s a good recipe.
  4. 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

  • Author: Liv
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1hr
  • Yield: 46 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

Units Scale

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
  • 23 Carrots, thinly sliced
  • 23 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

  1. Boil the cashews for 15 minutes to soften.
  2. Add to a blender along with water and a pinch of salt. Blend until smooth. Set aside.
  3. If serving with rice, start that now.
  4. Prepare the onion, butternut squash, and carrots.
  5. 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.
  6. Mince the garlic and add to the pot along with all of the seasonings. Cook for another 2 minutes.
  7. 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.
  8. 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!
  9. 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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