Need a little comfort food? This creamy, vegan curry offers all the warmth and satisfaction of a slow-cooked meal but is ready in 30 minutes. Made with a combination of chickpeas, winter squash, broccoli, red peppers, and light coconut milk, this meatless dish is loaded with nutrient-dense ingredients and is a delicious way to warm up on a cold day.
Winter has hit me hard this year. The moment I stepped off my Sydney to San Francisco flight, my throat started to feel scratchy and within 24 hours I was nursing a nasty head cold, along with a hefty dose of jet lag. (Read more about combating a cold with food here).
The only thing that I’ve felt like eating during this epic bout of congestion are big, steaming bowls of soup. So, that’s what has been brewing in my kitchen. This nourishing recipe was born out of my craving for something extra warming and loaded with veggies. It takes just 30 minutes and is gluten-free, dairy-free, and vegan for those with dietary restrictions or simply looking to eat less meat in the New Year.
Offering a combination of plant-based protein, veggies, high fiber carbs and fat, this recipe is a meal all by itself however you can serve with brown rice or cauli-rice if you need a little something extra. Furthermore, you can mix and match veggies, depending on what’s in your fridge. Winter squash can easily be substituted for sweet potato and the same goes for broccoli and cauliflower. Carrots, eggplant, green beans, peas, and white potatoes also pair well with curry. Happy noshing, winter warriors!
Vegan Winter Squash and Chickpea Coconut Curry
1 red bell pepper
½ large white onion
4 cloves garlic
2 cups winter squash or pumpkin
15 oz (1 can) chickpeas
1 tbsp canola oil
2 cups broccoli florets
1 cup low sodium vegetable broth
15 oz (1 can) light coconut milk
½ tsp salt
4 tsp curry powder
Slice the bell pepper and onion into thin strips.
Crush and mince the garlic.
Peel the squash/pumpkin and chop into 1-inch (2.5cm) cubes
Drain and rinse the chickpeas.
Add the canola oil, bell pepper, onion and garlic to a large pot and place on the stove. Turn the stove on to medium heat and sauté until the onion is soft and translucent.
Add the squash/pumpkin to the pot, and sauté for another 3-5 minutes.
Add the chickpeas, broccoli, broth, coconut milk, salt and curry powder to the pot.
Cover and simmer over medium heat for 20 minutes or until the pumpkin/squash is tender.
Remove the lid and simmer for another 3-5 minutes uncovered to thicken the sauce.
Top with finely chopped cilantro and a squeeze of lime juice.