Table of Contents
This chickpea and butternut squash curry with tofu is creamy, cozy, and quietly full of plant protein — a coconut-lemongrass sauce ties all of it collectively fantastically. It’s excessive in protein and fiber.
My Vegetarian Curry At A Look
- ⏱ Prepared In: 35 minutes
- 🍽 Serves: 4
- 🌱 Food regimen: Vegetarian, Vegan-friendly (omit fish sauce), Gluten-Free, Dairy-Free
- 💪 Diet Highlights: Excessive in plant protein (tofu + chickpeas), glorious fiber from legumes, pumpkin and rice, and balanced wholesome fat from coconut milk
- 🥕 Foremost Components: Butternut squash, chickpeas, agency tofu, coconut cream (or milk), lemongrass, curry powder
- 🔥 Taste Profile: Creamy, aromatic, gently spiced, with a vivid lime end
- 🧊 Meal-Prep Pleasant: Retains 4 days within the fridge or 2 months within the freezer
- Greatest Served With: Brown or white rice, recent coriander and a squeeze of lime
I made this one on a random Tuesday as a result of I had half a butternut squash and a block of tofu that wanted utilizing, and it turned out means higher than anticipated. The squash mainly melts into the coconut-lemongrass sauce because it simmers, so you find yourself with this wealthy, barely candy base with out a lot effort. Chickpeas and tofu go in for the protein and bulk, simply sufficient to make it a correct dinner as a substitute of a facet dish. It’s a one-pot state of affairs too, so cleanup is minimal, and the leftovers are truthfully simply pretty much as good, if not higher, the subsequent day.
Lemongrass — do you want it? I occurred to have a stalk left over from a bunch I’d purchased over the weekend, however I notice not many people have lemongrass simply casually hanging out within the fridge. It provides the curry a very beautiful Southeast Asian taste, that fragrant, lemony vibe that’s laborious to copy. Will it work with out it? Sure — simply go a bit of tougher on the garlic and ginger, and possibly zest in some lime or lemon rind. And don’t skip ending with a squeeze of lime juice on the finish, because it cuts via the richness of that coconutty sauce completely.
👩🍳 You may additionally like these recipes:
→ Lemongrass tofu in coconut curry sauce
→ Coconut butter chickpeas
→ Greek chickpea soup
→ Extra tofu meal concepts
→ Extra chickpea recipes
→ Greatest butternut squash recipes
What You’ll Want
Here’s what you’ll want for this chickpea and butternut squash curry with tofu recipe. Discover the complete measurements within the recipe card under.
- Aromatics – onion, garlic, ginger, and lemongrass construct the aromatic base. No lemongrass available? Two kaffir lime leaves work as a swap, or go a bit of tougher on garlic and ginger, and zest in some lime or lemon rind.
- Curry powder & turmeric – a gentle curry powder retains this approachable; turmeric provides coloration and a delicate earthiness (optionally available, however a pleasant contact).
- Butternut or Kabocha squash – softens into the sauce and brings pure sweetness. Kabocha is a bit of sweeter if you wish to change it up.
- Coconut cream – the bottom of the sauce. I exploit full-fat for richness, however gentle coconut milk works if you would like one thing lighter.
- Chickpeas – for protein, fiber, and a little bit of chunk towards the delicate squash.
- Agency tofu – press it properly so it holds its form and soaks up the sauce correctly.
- Lime juice & coconut sugar – steadiness the richness of the coconut cream and spherical out the flavour.
- Fish sauce (optionally available) – provides a savory depth; depart it out to maintain the dish absolutely vegan.
How To Make Chickpea Butternut Squash & Tofu Curry
Discover the complete recipe and dietary info under. Listed here are some useful step-by-step images for the best way to make this vegetarian curry.
- Sauté the aromatics: Warmth oil in a big pot over medium warmth. Prepare dinner the onion for 3–4 minutes till softened, then stir within the garlic, ginger, and lemongrass for 1 minute till aromatic.
- Bloom the spices: Stir within the curry powder and turmeric and toast for 30 seconds to get up the flavors.
- Construct the sauce: Add the squash, coconut cream, inventory, chickpeas, sugar, and salt. Stir to mix.
- Simmer: Deliver to a delicate simmer, cowl, and cook dinner for 10 minutes, stirring often, till the squash begins to melt.
- Add the tofu: Fold within the tofu and simmer for an extra 5 minutes, till the squash is tender and the sauce has thickened barely.
- Prepare dinner the rice utilizing your most popular methodology whereas the curry simmers.
- End: Stir within the lime juice and optionally available fish sauce. Style and regulate with extra salt, lime, or a contact of sugar as wanted.
- Serve over heat rice with coriander, lime wedges, and your favourite toppings.
Watch The Video
Recipe Suggestions
- Increase the fiber: Stir in child spinach or chopped kale over the last 2 minutes of cooking.
- Deepen the flavour: Roast the squash first (20 minutes at 200°C / 400°F) for a extra caramelized, concentrated style.
- Alter the richness: Use gentle coconut milk for a lighter model, or full-fat coconut cream for further creaminess. Coconut milk as a substitute of cream provides a thinner however nonetheless scrumptious sauce.
- Press your tofu: A well-pressed block holds collectively higher and takes on extra taste from the sauce.
- Storage: Retains as much as 4 days within the fridge or 2 months within the freezer.
Serving Strategies
This curry is greatest served scorching over brown or white rice, with a scattering of recent coriander and a lime wedge on the facet. For further crunch and taste, add crushed peanuts, fried shallots, or a spoonful of chili crisp. It additionally pairs properly with a easy cucumber salad if you would like one thing recent alongside all that creamy richness.
Need to Save This Recipe?
Enter your electronic mail & I’ll ship it to your inbox. Plus, get nice new recipes from me each week!
By submitting this type, you consent to obtain emails from Cooked & Beloved
A comfortable, creamy curry loaded with chickpeas, tofu, and butternut squash in a aromatic coconut-lemongrass sauce, brightened with lime on the finish. Discover step-by-step images and extra recipe ideas above.
-
Warmth oil in a big pot or deep skillet over medium warmth. Add onion and cook dinner 3–4 minutes till softened. Stir in garlic, ginger, and lemongrass; cook dinner 1 minute till aromatic.
-
Stir in curry powder and turmeric; toast 30 seconds to launch taste.
-
Fold within the squash. Pour in coconut cream (together with the watery half) and inventory. Add chickpeas, sugar, and salt.
-
Deliver to a delicate simmer, cowl, and cook dinner for 10 minutes, stirring often. Fold within the tofu and cook dinner for five extra minutes, till the squash is tender and the sauce has thickened barely.
-
In the meantime, cook dinner the rice utilizing your favourite methodology.
-
Stir within the lime juice and optionally available fish sauce. Alter seasoning with extra salt, lime, or a contact of sugar to steadiness.
-
Spoon over heat rice and garnish with coriander, lime wedges, and another toppings.
Key Recipe Suggestions: Press the tofu properly earlier than cubing, and roast the squash forward for deeper taste if in case you have the additional time.
Storage Suggestions: Retailer in an hermetic container within the fridge for as much as 4 days, or freeze for as much as 2 months.
Make-Forward Suggestions: The curry base (via step 4) may be made a day forward and reheated gently earlier than serving — nice for meal prep.
FAQs:
Can I exploit pumpkin as a substitute of butternut squash? Sure, any candy winter squash like Kabocha or Jarrahdale works properly right here.
Is that this curry vegan? Sure, so long as you allow out the optionally available fish sauce.
Can I substitute the lemongrass? Two kaffir lime leaves are an excellent substitute if lemongrass isn’t accessible.
Can I freeze this curry? Sure, it freezes properly for as much as 2 months — thaw in a single day within the fridge earlier than reheating.
Energy: 551kcal | Carbohydrates: 39g | Protein: 15g | Fats: 40g | Saturated Fats: 31g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 3g | Sodium: 714mg | Potassium: 504mg | Fiber: 6g | Sugar: 3g | Vitamin A: 95IU | Vitamin C: 7mg | Calcium: 171mg | Iron: 5mg