This vegan butternut squash and chickpea curry from Simply Gluten Free is perfectly spiced and ideal with a side of rice, yogurt, lime pickle and a few poppadums.
This butternut squash and chickpea curry is easy to make from scratch!
I love curries. I could eat curries every day without getting bored. Well, I haven't tried it but I'm sure I could! After all, what's not to love about about a dish like this?
It's full of spice but not too hot and without too many individual spices. So, if you're not used to making a curry from scratch then this recipe is for you.
Homemade curry is a really healthy option!
With the squash, spinach, passata and chickpeas it's undeniably healthy too. That's one of the things I love about homemade curries. They are not swimming with oil the way a takeaway sometimes can be. I would say they're one of the healthiest things you can eat.
If you like healthier takeaway copycat recipes you might like my dry Indian vegetable curry. It's definitely one of the healthiest curries you can get!
Vegan and gluten free
This curry is vegan and gluten-free too as it uses gluten-free curry powder. Some curry powders contain an anti-caking agent that may contain gluten. Of course, if you're not following a gluten-free diet then feel free to make this using whatever curry powder you normally use.
Simply Gluten Free by Susanna Booth
The recipe for this butternut squash and chickpea curry is from Simply Gluten Free by Susanna Booth. I've been trying out a few recipes over the last few weeks and this curry is one of the meals that impressed me the most.
It was also popular with Master Spice who seems to have grown just as fond of curry as his parents. He loved it with a big dollop of yogurt stirred in at the end.
More Recipes from Simply Gluten Free
Finding a range of good gluten free breads can be a challenge for coeliacs so I couldn't review the book without trying at least one bread recipe. As I've been eating so many soups recently I decided to try the garlic and parmesan flatbread which uses tapioca flour.
The bread was very easy to make by stirring all the ingredients together. There was no kneading at all and so the hands on time to make it was very quick.
And the result? Well, I was impressed. It tasted great from the garlic and herbs but very indulgent from the butter and parmesan so it wasn't the healthiest bread.
Even so, my husband declared it to be one of the best flatbreads I'd ever made and it was delicious with a chunky root veg and bean soup. I will be making it again.
If you are looking for more gluten-free bakes then there were quite a few recipes in the book, including a recipe for a gluten-free plain flour blend.
Gluten Free Carrot and Apple Salad
I also tried this simple carrot and apple salad. It is possibly the author's favourite salad of all time and as her children beg her to make it, I decided it might be the very recipe to get my two into eating raw carrot.
Unfortunately not. Despite the success of all my soups recently, it seems salad is a step too far. I could not even get it to pass their lips so I can't say whether they would have liked it or not. Maybe I need to add a few spices next time!
However, I liked it. I wouldn't say it was my favourite salad but I ate it quite happily. It was quite sweet and so it's best to eat just a little at a time. I think it would go very well with this barbecue pork.
Can you adapt this butternut squash and chickpea curry?
Feel free to adapt the vegetables in this curry. You can use any squash instead or butternut squash. You could even use cauliflower or broccoli which are both great roasted before adding to a curry.
I like to top it with some fresh coriander (cilantro) and sometimes I dry fry a few flaked almonds and scatter them on top too. Just cook the almonds gently in a dry frying pan until they begin to turn golden.
What can you serve with this vegetable curry?
Butternut squash and chickpea curry recipe
Now here's the recipe for the butternut squash and spinach curry from Simply Gluten Free.
Simply Gluten Free: Butternut Squash and Spinach Curry
- 500 g butternut squash or similar squash, peeled and cubed
- 4 green cardamom pods
- 2 teaspoon cumin seeds
- 10 cloves
- 2 onions finely diced
- 4 cloves garlic crushed
- 2 teaspoon root ginger grated
- Pinch of black pepper
- 4 teaspoon gluten-free curry powder
- 1 teaspoon sugar I omitted this as I don't like curries to be too sweet
- 500 ml passata
- 800 g tinned chickpeas drained and rinsed
- 200 g spinach leaves
- Put the squash in a roasting tin with a little oil and roast for 45 minutes until cooked through.
- Grind the whole spices.
- Heat a little oil in a large saucepan and fry the onion gently until softened. Then add the garlic, ginger and all the spices. Cook for a few minutes.
- Then add the sugar (if using) passata and chickpeas. Add extra water if there is not enough liquid. Simmer for 20 minutes. Add the roasted squash and continue to simmer for another 10 minutes. Stir in the spinach at the end.
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Places I'm sharing this butternut squash and spinach curry
Cook Once Eat Twice here at Searching for Spice