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Chickpea Cashew Curry over rice.

Butternut Squash & Chickpea 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.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Author: Liv King

Ingredients
 

Cashew Cream:

  • ¾ cup Cashews boiled
  • ¾ 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
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ¼ teaspoon Black Pepper
  • ¼ teaspoon Cumin
  • ¼ teaspoon Coriander
  • 1 15 oz can of Chickpeas
  • 1 cup Diced Canned Tomatoes
  • 1 ½ 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.
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