This squash and chickpea curry doesn’t fall short on flavours, is healthy, and will leave you satisfied.

Vegan Squash Curry Recipe

Squash and Chickpea Curry

Savoury, satisfying and super healthy!
Course Main Course


  • 1 medium onion
  • 4 cloves garlic, crushed
  • 3 cups cubed squash
  • 2 tbsp curry powder
  • 2 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp turmeric
  • 1 tsp dried ginger
  • 2 cups veg broth
  • 3 tomatoes, chopped
  • 1 14oz can chickpeas
  • 1 cup tofu, cut in 1/2 inch cubes
  • 1 cup unsweetened oat milk


  • Sauté onion and garlic until soft (using oil or water to preference).
  • Add cubed squash and all spices. Stir on medium heat for 30 seconds to infuse the onions and squash with spices.
  • Add broth, cover, and cook on medium until squash is tender, approximately 20 minutes.
  • Add tomatoes, chickpeas, tofu and oat milk. Cook for 5 more minutes.
  • Serve over brown rice or other whole grain.


Nutrition Notes
Squash - Zero fat, low calorie, rich in vitamins A and C, potassium, iron and fiber
Chickpeas - excellent source of protein, rich in manganese and other minerals
Tofu - high protein, calcium, and a wide variety of vitamins and minerals, protective against many cancers, good for heart and bone health