•  
  • Nav Social Icons

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
    • Homepage
    • Jump to the Latest
  • Recipes
    • All Recipes
    • Breakfast & Brunch
    • Main Course
    • Soups, Salads & Sandwiches
    • Starters, Sides & Small Bites
    • Sauce & Dips
    • Sweet Treats & Desserts
    • Drinks
  • Vegan Resources
  • Recipe Videos
    • YouTube Videos
    • Instagram Reels
  • About
    • Meet Liv
  • Contact
    • Contact Me
    • Work With Me
  • Mobile Menu Widgets

    Stay Connected

    Search

Liv Vegan Strong

Liv Vegan Strong

Easy Vegan Comfort Food Recipes

  • Home
    • Homepage
    • Most Recent
  • Recipes
    • All Recipes
    • Breakfast & Brunch
    • Soups, Salads & Sandwiches
    • Main Course
    • Starters, Sides & Small Bites
    • Sweet Treats & Desserts
    • Drinks
    • Sauce & Dips
  • Vegan Resources
  • Recipe Videos
    • YouTube Videos
    • Instagram Reels
  • Contact
    • Meet Liv
    • Contact Me
    • Work With Me

Butternut Squash & Chickpea Cashew Curry

October 4, 2021 · Last Modified: June 2, 2022

Jump to Recipe Print Recipe

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.

Chickpea Cashew Curry over rice.

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.

What You Will Need For This Butternut Squash & Chickpea Cashew Curry

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.

How To Make The Best Cashew Curry

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.

Blend the cashews until smooth and creamy. Touch the cream and rub between two fingers. If it has texture, keep blending.

Keep the aquafaba from the can of chickpeas to make cocktails (see Whiskey Sour for an example), my chocolate chip tart, or vegan meringue.

More Recipes You Might Like:

  • Vegan Potato & Caramelized Onion Galette
  • Spicy Three Bean Chili
  • Cheese Stuffed Naan

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!

 

Chickpea Cashew Curry over rice.

Butternut Squash & Chickpea Cashew Curry

Liv King
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.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Mains
Servings 6

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 15 oz 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.
Did you make this recipe?Leave a comment down below or tag @livveganstrong on instagram.
  • Share on Twitter Share on Twitter
  • Share on Facebook Share on Facebook
  • Share on Pinterest Share on Pinterest
  • Share via Email Share via Email

By: Liv · In: All Recipes, Main Course, Quick & Easy · Tagged: butternut squash, butternut squash & chickpea cashew curry, butternut squash and chickpea curry, carrot, cashew cream curry, chickpea, curry, easy curry, kitchen clean out, vegan curry

Join the List

Subscribe for weekly recipes straight to your inbox!

Thank you!

Reader Interactions

Comments

  1. Ella says

    April 4, 2022 at 4:56 pm

    5 stars
    I make curry every week (big fan) and this is the first time I tried it using cashew sauce instead of coconut milk and absolutely loved it. I followed the recipe without changing a thing and both my kids and husband asked for seconds. Another delicious recipe to add to our rotation. Thanks Liv!

    Reply
    • Liv says

      April 4, 2022 at 4:58 pm

      So glad this recipe was a hit with your family! 🙂

      Reply

Trackbacks

  1. Butter Tofu - says:
    November 29, 2021 at 11:32 am

    […] Butternut Squash & Chickpea Cashew Curry […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Next Post >

Chai Spiced Oat Milk Shaken Espresso

Primary Sidebar

Meet Liv

Meet Liv
hello!

I’m Liv, the creator of Liv Vegan Strong. I share vegan comfort food recipes that everyone will love! I have been vegan for over 10 years now and started Liv Vegan Strong to share fun and delicious recipes to show you that vegan cooking is easy, approachable, and far from boring!

Read More

Connect

By Category

  • All Recipes
  • Breakfast & Brunch
  • Drinks
  • Main Course
  • Quick & Easy
  • Sauce & Dips
  • Soups, Salads & Sandwiches
  • Starters, Sides & Small Bites
  • Sweet Treats & Desserts
  • Trending
  • Vegan Resources

Most Popular

freshly baked bagels on a parchment lined baking tray with cream cheese.

Easy Homemade Vegan Bagels

honey dripping from a honey wand.

Homemade Apple Based Vegan Honey

tofu nuggets on a wire rack with bbq sauce.

The Best Crispy Tofu Chicken Nuggets (Vegan)

join the list

Subscribe for weekly recipes straight to your inbox!

Footer

Main Menu

  • Home
  • Recipes
  • Vegan Resources
  • Recipe Videos
  • About

Info

  • Contact Me
  • Work With Me
  • Privacy Policy
  • Disclaimer

stay in the know

Copyright © 2022 · Theme by 17th Avenue

 

Loading Comments...