This recipe uses the bold flavors of Grumpy Ginger’s Malaysian Curry with a puree or butternut squash and chickpeas to create a flavorful, filling vegan dinner.
This vegan dinner delivers big flavors

I will unapologetically eat Grumpy Ginger’s Malaysian Red Curry with everything and anything. On sandwiches, in my tofu bowls, and in purees! This recipe is actually one I developed a few years ago, but it’s so good that it deserves a spot on the Exploring Vegan website, especially in light of my recent Grumpy Ginger review.
You don’t need many ingredients and the red curry does all the heavy lifting with the flavor profile.
What you need
- Butternut squash: You can replace this with another squash like peeled delicata or acorn. You can also use any sweet potato variety.
- Canned chickpeas: You can use any white bean, but chickpeas work really well here.
- Grumpy Ginger Spicy Malaysian Red Curry: If you’re averse to heat, swap in the mild variety.
- Water: You can also use vegetable stock for a bit more oomph.
- Coconut cream: I recommend coconut cream over milk as it will create the richest puree. If you want to use coconut milk, just use half a can.
- Blue oyster mushrooms: You can also use maitake or shiitake mushrooms instead.

How to make it
- Step 1: Star with the puree. Fry the butternut squash for 5 minutes in oil. Then, add the chickpeas and curry paste and sizzle everything together for 1–2 minutes. Add the water and bring to a boil. Reduce the heat and simmer for 30 minutes until the squash is very soft.
- Step 2: Finish the puree base. Add the coconut cream to the pot and simmer for 5 minutes.
- Step 3: Make the puree. Transfer most of the puree base to a food processor and pulse until smooth and creamy. I like to blend only about three-quarters of the puree base to add a little bit of texture to the dish.
- Step 4: Fry the mushrooms. Cook them in a little oil in a skillet until crisp, about 5 minutes depending on the variety.
From there, you’re ready to serve it up! Spoon the smooth purée into shallow bowls and add a spoonful of the unprocessed chickpeas and squash on top. Arrange the crispy mushrooms on top. If you like it extra spicy, you can finish with a little chili oil. A few fresh cilantro leaves are also a nice way to finish the dish.

Curry Chickpea Puree
Equipment
Ingredients
- 2 tablespoons neutral oil divided
- 1 pound butternut squash peeled, seeded, and diced
- 2 15-ounce cans chickpeas or 3 cups cooked chickpeas from dry
- 2 tablespoons Grumpy Ginger Spicy Malaysian Red Curry Paste
- 2 cups water or vegetable stock
- 1 7-ounce can coconut cream
- 6 ounces blue oyster mushrooms torn into bite-sized pieces; or use maitake or shiitake mushrooms
- Salt and pepper to taste
Instructions
Prepare the puree base:
- Heat 1 tablespoon neutral oil in a wide pot. Add the diced squash and cook for 5 minutes. Add the chickpeas to the squash and toss to coat. Season with salt and pepper to taste.
- Add the curry paste and toss to coat. Sizzle the paste in the hot pan for 1-2 minutes until fragrant.
Simmer the squash and chickpeas:
- Pour in the water and bring to a boil. Reduce heat and simmer for 30 minutes or until the squash is fork-tender and the liquid has reduced. It shouldn’t be too soupy; you want the liquid to reduce by about half.
- Pour in the coconut cream and simmer for 5 minutes. Taste and season again to your preferences.
Blend the puree:
- Transfer ¾ of the chickpea-squash mixture to a food processor or blender and pulse until completely smooth and creamy. Add more liquid if needed until it reaches desired consistency. If the mixture is too thin, add a few spoonfuls of the remaining chickpeas and squash from the pot. Be sure to reserve a few spoonfuls of the unblended chickpeas and squash leftover as you’ll use it at serving.
Fry the mushrooms:
- Heat the remaining 1 tablespoon oil in a skillet over medium-high. Add the mushrooms and cook, stirring regularly, until very crispy and well-browned about 5 minutes. Turn off the heat and season with salt.
To serve:
- Spoon the puree into shallow bowls and smooth it out with the back of your spoon. Arrange a few spoonfuls of the unprocessed chickpeas and squash on top and scatter a few crispy mushrooms on each dish. Serve with chili oil and fresh cilantro, if you like. Enjoy!