Roasted Chickpea, Butternut Squash and Cauliflower Curry

Shortcut your way to a delicious dinner with precut fresh butternut squash and Indian simmer sauce. This easy chickpea, butternut squash and cauliflower curry is roasted in one pan, and the bottled sauce packs a lot of flavor into the dish.

Look for fresh precut butternut squash in the produce section of well-stocked supermarkets throughout the fall and winter. What a gift to those of us who love butternut squash but who don’t love cutting it up!

Indian simmer sauce to the rescue

If you enjoy authentic Indian flavors but not the expense of restaurant meals and take-out, you’ll love Indian simmer sauce, a readymade product that comes in jars.

Tikka masala, madras curry, vindaloo, Goan coconut, rogan josh, and jalfrezi are among the varieties made by brands including Maya Kaimal, Trader Joe’s, and Patak’s. Many varieties are plant-based, so read labels (others contain dairy).

For this recipe, I like to use rogan josh, which is in the mildly spicy range; jalfrezi is also good in this dish. But honestly, whatever variety you prefer would work.

See more ways to use these magical sauces in 12+ Deliciously Authentic-Tasting Recipes Using Indian Simmer Sauce.

Leftovers are great as a portable meal

Complete the meal: Serve with rice and/or a fresh flatbread like naan. A simple green salad or a combination of cucumbers and tomatoes dressed in coconut yogurt round out the meal.

Explore more …

• Indian-Spiced Cauliflower & Chickpea Stew
• Quick Aloo Gobi
• Easy Vegan Massaman Curry
• Vegan Cauliflower Recipes — Flavorful & Versatile
• Easy & Tasty Chickpea Recipes

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Yield: 4 to 6

Roasted Chickpea, Butternut Squash and Cauliflower Curry

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Shortcut your way to a delicious dinner with precut fresh butternut squash and Indian simmer sauce. Make sure to see the Notes, with a variation to easily turn this into a coconut curry stew.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 18- to 20-ounce package fresh pre-cut butternut squash
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 1 small head cauliflower, cut into bite-sized piece and florets
• 2 medium crisp apples, cored and diced
• 12-ounce bottle Indian simmer sauce (rogan josh, jalfrezi, or your favorite dairy-free variety)
• 15-ounce can chickpeas, drained and rinsed
• Salt and freshly ground pepper to taste

For serving

• Cilantro for garnish, as desired
• Peanuts or cashews, optional
• Hot cooked rice for serving, optional

Instructions

1. Preheat the oven to 400º F.
2. In a large mixing bowl, combine the squash and onion. Drizzle in the olive oil and stir together.
3. Spread the squash and onion mixture onto a parchment-lined roasting pan or sheet pan. Bake for 8 minutes.
4. Add the cauliflower to the pan, stir, and bake for 10 minutes longer.
5. Add the apple, simmer sauce, and chickpeas to the pan and bake for 10 to 15 minutes longer or until the vegetables are tender.
6. Remove from the oven and season with salt and pepper.
7. Serve straight from the pan. Garnish each serving with cilantro and optional nuts, and accompany with rice, if using.

See lots more plant-strong vegan main dishes.