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5.0 from 6 votes

Butternut Squash Curry with Chickpeas

Butternut Squash And Chickpea Curry is a delicious, warming, and affordable Indian dish featuring squash, chickpeas, warming spices, and creamy coconut milk. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 4 people
Calories: 408 kcal
Course: Main Course
Cuisine: Asian , Indian

Ingredients

  • 100 g dried chickpeas (soaked overnight) (or 300 g canned chickpeas)
  • 2 tablespoon ghee
  • 1 large onion (small diced)
  • ½ teaspoon cumin seeds
  • 1 tablespoon garlic and ginger paste
  • 1 teaspoon garam masala
  • ½ teaspoon Turmeric
  • ½ teaspoon brown sugar
  • 1 teaspoon salt
  • 1 red chili (finely chopped)
  • 3 large tomatoes (diced)
  • 700 g butternut squash (diced)
  • 1 cup coconut milk
  • 1½ cup vegetable stock
  • ½ cup chopped coriander

Instructions

    Cup of Yum
  1. If using dried chickpeas, soak them overnight with plenty of water. Drain the chickpeas and place them in a pan with plenty of water over medium heat and bring to a boil. Lower the heat and cook for 45-50 minutes or until softened. Drain the chickpeas and set them aside.
  2. Place a large heavy-based pan or Dutch oven on medium heat, and add the ghee.
  3. Add the onions and sauté for a few minutes, until translucent. 
  4. Once the onions are soft, add the cumin seeds, and sauté for 30 seconds.
  5. Add the garlic&ginger paste and quickly sauté before adding the sugar, garam masala, turmeric, and salt.
  6. Cook the spices until fragrant, for about a minute, and then stir in the tomatoes and red chilies.
  7. Add the chickpeas(canned or pre-cooked) along with the diced squash, and give them a good stir.
  8. Pour in the coconut milk and stock, add the chopped coriander, and stir well.
  9. Put a lid on, bring it to a boil and gently simmer on low heat for 45 minutes, until the butternut squash is tender and the sauce has thickened.

Notes

  • You can double the recipe and make this curry recipe in batches. It freezes beautifully and would keep for up to 5 months in airtight containers.
  • When your curry is cooked, remove some of the butternut squash, turn them into a purée and add them back to your curry for a creamier texture.
  • You can make this delicious butternut squash curry with leftover pumpkins from Halloween!
  • You can store the leftover squash curry in an airtight container for up to five days refrigerated or five months in the freezer.
  • It is vegetarian, gluten-free, and low in calories. You can easily turn this delicious curry into vegan by replacing the ghee with olive oil!

Nutrition Information

Calories 408kcal (20%) Carbohydrates 50g (17%) Protein 10g (20%) Fat 22g (34%) Saturated Fat 16g (80%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 19mg (6%) Sodium 966mg (40%) Potassium 1411mg (40%) Fiber 11g (44%) Sugar 14g (28%) Vitamin A 20190IU (404%) Vitamin C 78mg (87%) Calcium 156mg (16%) Iron 6mg (33%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 408

% Daily Value*

Calories 408kcal 20%
Carbohydrates 50g 17%
Protein 10g 20%
Fat 22g 34%
Saturated Fat 16g 80%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Cholesterol 19mg 6%
Sodium 966mg 40%
Potassium 1411mg 30%
Fiber 11g 44%
Sugar 14g 28%
Vitamin A 20190IU 404%
Vitamin C 78mg 87%
Calcium 156mg 16%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.