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5 from 2 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 Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Asian, Indian
Diet: Gluten Free, Halal, Vegetarian
Servings: 4 people
Calories: 408kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 Lodge Dutch oven
  • 1 Sharp knife
  • 1 Measuring cups
  • 1 measuring spoons

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
US Customary - Metric

Instructions

  • 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.
  • Place a large heavy-based pan or Dutch oven on medium heat, and add the ghee.
  • Add the onions and sauté for a few minutes, until translucent. 
  • Once the onions are soft, add the cumin seeds, and sauté for 30 seconds.
  • Add the garlic&ginger paste and quickly sauté before adding the sugar, garam masala, turmeric, and salt.
  • Cook the spices until fragrant, for about a minute, and then stir in the tomatoes and red chilies.
  • Add the chickpeas(canned or pre-cooked) along with the diced squash, and give them a good stir.
  • Pour in the coconut milk and stock, add the chopped coriander, and stir well.
  • 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

Calories: 408kcal | Carbohydrates: 50g | Protein: 10g | Fat: 22g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 966mg | Potassium: 1411mg | Fiber: 11g | Sugar: 14g | Vitamin A: 20190IU | Vitamin C: 78mg | Calcium: 156mg | Iron: 6mg