These butternut squash curry bowls are a regular dinner favorite for us.
They’re filling and richly delicious while being simple and super healthy too.
This is something that Jaye most often makes for us, and he hit on the idea of using chickpeas and tahini (yeah, basically hummus) to make the dish ultra creamy.
It’s higher in protein and lower in fat than using something like coconut cream to create the creamy factor.
And honestly it’s a real winner.
In our gorgeous tahini mushroom sauce recipe, we use tahini to create a richly delicious creamy sauce too, so this is pretty similar, it’s just that we use chickpeas as well to create the creamy hummus style sauce first.
This is a meal that is ready in an hour and it only takes that long because of the time taken to roast the butternut squash.
It’s a really simple and easy meal that will likely become a go-to dinner favorite for you just like it is for us.
These butternut squash curry bowls are served with basmati rice and a sprinkle of smoked paprika and some fresh cilantro.
Delicious served hot, this is also fabulous eaten cold the next day. So leftovers are not a problem at all!
You will love these butternut squash curry bowls, they are:
Enjoy as an easy and delicious plant-based, hearty and healthy dinner-time meal.
So let us know what you think of this recipe! Leave a comment and rate the recipe if you’ve made it!
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Butternut Squash Curry Bowls Print Prep time 15 mins Cook time 45 mins Total time 1 hour Hearty and filling butternut squa...