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Butternut squash chickpea curry, top view

High-Protein Chickpea Butternut Curry

This High-Protein Chickpea Curry is rich, creamy, and packed with over 30 g of plant protein per serving thanks to a silky tofu-cashew cream, chickpeas, red lentils, and soy milk. The base is built with sautéed aromatics and warm spices, cooked-down tomatoes for depth, and butternut squash for natural sweetness.
Perfect for meal prep, this curry keeps beautifully in the fridge or freezer and perfect for weeknight dinners!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner
Cuisine Indian
Servings 4
Calories 509 kcal

Ingredients
  

  • 1 block firm tofu 14 oz/400g
  • ¼ cup cashews
  • 2.5 cups cooked chickpeas about 0.8 cup, dried
  • ½ cup 100 g red lentils, uncooked
  • 300 g butternut squash 2 cups cubed
  • 400 ml unsweetened soy milk 1 ⅔ cups
  • 1 medium onion 110 g, chopped
  • 2 medium tomatoes 240 g, chopped
  • 3 garlic cloves minced
  • ½ inch fresh ginger minced
  • 1-2 chili peppers chopped (optional)
  • 1 tbsp olive oil
  • ½ tsp turmeric powder
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp garam masala
  • Salt to taste
  • Fresh cilantro to garnish

Instructions
 

  • Blend tofu, soaked cashews, and soy milk until smooth and silky. This will give the curry a rich, high-protein base without using coconut milk. Set aside.
  • Heat olive oil in a large pot over medium heat. Add onion and sauté 3–4 minutes until translucent. Stir in garlic, ginger, and chili; cook another minute until fragrant.
  • Add turmeric, cumin, coriander, and garam masala. Stir 30 seconds to toast the spices.
  • Add the chopped tomatoes and a pinch of salt. Cook 4–5 minutes, stirring occasionally, until they soften and start to break down into a thick sauce.
  • Stir in the butternut squash, red lentils and add 1 cup water, then bring to a boil.
  • Lower the heat, cover, and simmer for about 20 minutes, stirring occasionally. Halfway through, add the cooked chickpeas.
  • The lentils and squash should be tender, and the chickpeas will start absorbing the flavor from the sauce.
  • Simmer uncovered for 8–10 minutes, letting the curry thicken and become creamy. Pour in the tofu-cashew cream and stir well.
  • Taste and adjust salt or garam masala if needed. If it gets too thick, add a splash of water to loosen it.
  • Top with fresh cilantro and a squeeze of lemon or lime. Serve hot with rice, quinoa, or roti.

Notes

Keeps well in the fridge for 4–5 days or freeze for up to 3 months.
Reheat gently on the stovetop with a splash of water to bring the sauce back to life.

Nutrition

Calories: 509kcalCarbohydrates: 65gProtein: 32gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gSodium: 732mgPotassium: 1411mgFiber: 19gSugar: 12gVitamin A: 8774IUVitamin C: 30mgCalcium: 305mgIron: 9mg
Keyword butternut squash, Chickpea curry
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