Butternut Squash and Chickpea Curry

Name: 📋 Butternut Squash and Chickpea Curry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 tablespoons coconut milk; 400 g chickpeas (14.1 oz) (precooked or 1 can); 1 small butternut squash (2-3 cups) (roasted ); 1 tablespoon olive oil (or coconut oil ); ¾ teaspoon ground cumin; teaspoon garam masala; 200 ml vegetable stock (6.8 fl oz); 1 teaspoon curry powder; 1 teaspoon mixed seeds * (see notes ); ¼ teaspoon turmeric; 4-5 medium shallots (or 1 med/larger red onion ); 3 cloves garlic; 1 tablespoon ginger (grated ); ⅕ teaspoon black pepper; 1 teaspoon Himalayan pink salt; 1 tiny piece cinnamon stick; 6-7 leaves curry leaves; 400 ml chopped tomatoes ( 14.1 oz) (1 tin); 10 sprigs fresh coriander (or parsley ); basmati rice

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This roasted butternut squash and chickpea curry is a comforting vegan dish full of flavor with that creamy coconut and tomato sauce. Perfect for any time of the year, particularly on a cold autumn or winter night - ready in under one hour!

Butternut squash and chickpea curry with red chilli, coriander leaves, red onion rings and a thin slice of lemon in a metallic dish with two handles on a white and gray rimmed plate with a fork on a white napkin to the right

This will go very well with this roasted curried squash recipe coconut curry makes a fabulously healthy, vegetarian midweek meal.

A vegan curry like this is popular all throughout the year, it is packed with goodness and amazing nutrients as well as super delicious. It definitely makes an amazing family meal or it can make a great choice for special holidays or special occasions to bring to your table and impress your family and friends.

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🥘 Ingredients and Substitutions
🔪 How to make squash and chickpea curry
🍽 Serving Suggestions
Variations
💭 FAQs
👩🏻‍🍳 Top tips
📋 Butternut Squash and Chickpea Curry

🥘 Ingredients and Substitutions

There are a few ingredients needed to make this butternut and chickpea curry but well worth it:

ingredients needed for butternut squash and chickpea curry on a round wooden plate - chickpeas, garlic cloves, 5 small onions / shallots spices on 5 teaspoons, ginger, cinnamon, butternut squash, curry powder, crushed tomatoes

coconut milk - for this vegan option but single cream can be used for a vegetarian one, both as delicious
cooked chickpeas - these can be canned or cooked in a pressure cooker
curry powder - use any curry powder you prefer or have - can be as spicy as your threshold allows
chili powder - this is optional if you like to keep the heat down
chopped tomatoes - used fresh or canned ones but choose a good brand for a good flavor
cumin seeds - these add a great flavor or use mustard seeds instead
garam masala - this gives a unique flavor to this butternut and chickpea curry so do not skip it
ground cumin - optional but do use it if you have it
ground turmeric - this adds great color and benefits to this curry dish
ginger - I would only recommend using fresh ginger
garlic - fresh and freshly grated garlic is the best as it has the best flavor and no additives
olive oil - or coconut oil melted - this is only to drizzle on the butternut squash - melted butter can also be used for a vegetarian option
onion - you may also use leeks instead
salt and pepper - to taste
vegetable stock - it is best to have your own made-from-scratch one but stock cube will also do ( just mind the salt if you are using a stock cube)
fresh coriander/cilantro - parsley works very well here too if you do not like cilantro

See the recipe card for exact quantities.

🔪 How to make squash and chickpea curry

This dish is a very easy one to put together, it can be cooked in a flash if you have some leftover butternut squash and if going for canned chickpeas. It will be ready in 20 min. It takes longer if you are baking the butternut squash and if you decide to cook the chickpeas from scratch but it is all worth it, no matter what.

Start by preparing the butternut squash

by cutting off both ends, peeling the skin, and cutting in half lengthways.
scrape out the seeds and stringy insides using a spoon.
cut into equal-sized cubes, approximately 1 cm big.

2. While the squash is roasting nicely, start the curry. Heat the coconut oil in a large pan and add finely chopped onion. Fry for a couple of minutes then we need to add the garlic and ginger.

Onions, garlic, spices salt and seeds in a pan on stove close up - cooking for butternut squash and chickpea curry — Getting the chickpeas curry started

Butternut squash onion spices cooking in a pan — Oh, the smell and the aromas ..mmm..

See the recipe card for more on to finalize this beautiful and delicious curry recipe.

🍽 Serving Suggestions

This butternut squash and chickpea curry dish were inspired by my vegetarian Thai curry recipe. This curry dish pairs very well with this i nstant pot coconut rice recipe or any salad like this beans and fennel salad or this super simple but perfect tomato and cucumber salad. What about Serving this with a beautiful sourdough naan, or a simple flatbread made from scratch? Mmm, delicious options that are all here on my site.

Variations

Make this curry less spicy or super spicy, all depending on how you like it.

Spicy - add extra fresh green or red chilies, and dried red chili flakes while cooking to imbue heat into the dish
Deluxe - add some nuts, toasted nuts like cashew, pistachio, or even peanuts, crispy onions, and toasted sesame seeds. Amazing!
Kid-friendly - keep spiciness to a minimum and add some potatoes nicely cubed. Add the potatoes if you decide to use them at the beginning of the cooking as soon as the onion has softened.
Other ingredients that go very well in this chickpea curry are ladies' fingers, potatoes, sweet potatoes, spinach, kale, spring greens, and beans.

See this dhal curry recipe for a kid-friendly curry alternative recipe. My kids love that and this squid curry as well as the best ever and super healthy lamb curry.

Butternut squash and chickpea curry on rice in a deep white plate with a slice of lemon and a few broken red onion rings over and some red chilli slices and coriander sprinkled over a fork tucked in, a tower far left and a red onion cut into two far right slightly blurred

💭 FAQs

Can I make it in advance?

Like most stews and soups, this curry recipe also tastes even better a day or two after making it. The flavors will intensify and the texture of the dish will thicken with resting.

How to store this chickpeas curry?

It can be stored in an airtight container in the refrigerator for up to five days.

Can I freeze this curry?

This chickpea curry can be frozen for up to six weeks. A great incentive to make a double batch 😉 if you’re feeding a crowd later, just a great recipe idea!

Birdseye view of butternut squash and chickpea curry on rice, served in white plates with a slice of lemon on top, fresh coriander scattered, rings of red onion and red chilli slices — Butternut Squash And Chickpea Curry

👩🏻‍🍳 Top tips

This curry can be cooked in a slow cooker, an instapot, in the oven or on the stove as suggested here.
To keep this curry dish on the healthiest side, choose light coconut milk which will have less saturated fat and fewer calories than regular full-fat coconut milk. Any plant-based milk makes a great alternative too.
Try making this curry juicier if you are having it over rice or less juicy if you are serving it with a flatbread.
Adding some fresh curry leaves will make this dish extra aromatic.

Have you made this squash and chickpeas curry?

Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and/or a review in the comment section further down the page. Thanks for stopping by!

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