Butternut Squash & Chickpea Curry

This butternut squash and chickpea curry is delicious, easy to make and is one of my favourites. It’s perfect for a weeknight dinner and great for getting rid of any veggies hanging around your fridge at the end of the week.

This was the very first curry I posted on this blog, I love a good curry so it won’t be a surprise to you that I went on to publish quite a few more. My Mushroom Curry is one of the most popular recipes on the blog and has been for some time now. This butternut squash and chickpea curry is really easy to make, not too spicy so the kids can enjoy it too. Just serve it with rice and naan and you have a lovely satisfying meal.

Butternut Squash is the star of this curry, it’s such a great vegetable to use in a curry adding sweetness and texture to it. Harvested in late summer butternut squash is a hardy vegetable so can be found in supermarkets throughout the year. When buying butternut squash make sure it feels heavy when you pick it up, the skin should be smooth, wrinkle-free and there should be no traces of mould anywhere.

How to Make Butternut Squash and Chickpea Curry – Step by Step Guide:

1. Start out by toasting the cumin seeds, I do this by heating a small frying pan, add the cumin seeds and toast for about 2 minutes, giving a little shake of the pan a couple of times. Next heat the oil in a large saucepan, add the onion and cook for about 8 minutes until they are golden, add a tablespoon or two of water if they start to stick. Then add the ginger, garlic and red chilli, cook for about two minutes then add the spices, mix well and cook for about 1 minute.
2. Now add the tin of tomatoes and stir well, add the butternut squash, peppers and chickpea and stock. Leave it to simmer for about 30 minutes stirring occasionally so it doesn’t stick to the bottom of the pan.
3. After 30 minutes the curry should be reduced by a third and the butternut squash should be cooked. Stir in the cilantro/coriander now.
4. Turn off the heat and then stir in the spinach, it will wilt with the heat of the curry. I do this in two batches, drop a large handful of spinach into the curry stir it gently until it is wilted then repeat with the remaining spinach.

Top Tips for Making Butternut Squash & Chickpea Curry:

• Onions. Cook the onions for at least 8 minutes this will release their sweetness which adds a lovely flavour to the curry.
• Spices. Don’t burn the spices! They only need a minute but if you cook them any longer you risk burning them. Burnt spices will ruin your curry.
• Do you peel butternut squash before cooking? Yes, I do. If I was roasting the butternut squash then I wouldn’t peel it. But seeing as it’s going in this curry I don’t want the skin in there.
• Can you substitute sweet potatoes for butternut squash? If you’re not keen on butternut squash then sweet potatoes would be a great substitute. Follow the recipe the same way but you may need to adjust the cooking time.
• Leftovers. Any leftovers can be stored in the fridge once they have cooled down. It will keep for up to 3 days. This tastes even better the next day, so you may very well end up having curry two days in a row, which is my kind of heaven!
• Can you freeze this butternut squash & chickpea curry? Yes. It freezes very well, just let it cool before you freeze it and defrost fully before you re-heat it, it will keep in the freezer for about a month.
• Serve it. We usually have this with rice and naan. Brown rice is particularly good with this curry. Quinoa is also a good option too.

More Great Vegan Curries:

• Cauliflower & Chickpea Curry
• Chickpea and Lentil Curry
• Mushroom Curry

Butternut Squash and Chickpea Curry

This vegan butternut squash and chickpea curry is delicious! It's easy to make and is perfect for a tasty weeknight dinner.

4.86 from 7 votes

Print Pin Rate

Course: Main

Cuisine: Indian

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 4

Calories: 236kcal

Author: Michelle Alston

Ingredients

• 1 large onion finely chopped
• 2 tbsp olive oil
• 1 thumb-size piece of ginger peeled and grated
• 3 cloves of garlic minced
• 1 tsp finely chopped red chilli
• 1 tsp cumin seeds toasted
• 1 heaped tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp Garam Masala
• 1 14.5oz can of chopped tomatoes (400g)
• 2 1/2 cups butternut squash (380g) peeled and cut into cubes
• 1 large green bell pepper pith and seeds removed then cut into medium chunks
• 1 15oz can of chickpeas (420g) drained
• 2 cups of vegetable stock (400ml)
• 3 cups of fresh spinach (90g)
• A small handful of fresh cilantro/coriander leaves & stems, chopped + more for garnish
• 1/2 tsp of sea salt
• 1/4 tsp freshly ground black pepper

Instructions

• Heat a small frying pan, add the cumin seeds and toast for about 2 minutes, giving a little shake of the pan a couple of times. Set aside.
• Heat the oil in a large saucepan, add the onion and cook for about 8 minutes, until they are golden. Then add the ginger, garlic and red chilli, chopped cilantro/coriander stalks. Cook for about two minutes then add the turmeric, garam masala, ground coriander and cumin seeds, mix well and cook for about 1 minute. Making sure not to burn the spices.
• Now pour in the tin of tomatoes and stir, add the butternut squash, peppers and chickpeas, and stock. Add the salt and pepper. Leave to simmer for about 30 minutes stirring occasionally so it doesn't stick to the bottom of the pan. Check the seasoning again.
• After 30 minutes the curry should be reduced by a third and the butternut squash should be cooked.
• Turn off the heat and then start adding the spinach. Add it one large handful at a time, gently stir it in and as soon as it wilts down. Repeat with the remaining spinach. Once all the spinach has been added the curry is ready to serve.
• Serve with rice and/or naan and some extra coriander leaves.

Notes

• Nutritional Information is approximate and is calculated using an online nutrition tool. It does not include rice or naan.
• Onions. Cook the onions for at least 8 minutes this will release their sweetness which adds a lovely flavour to the curry.
• Spices. Don't burn the spices! They only need a minute but if you cook them any longer you risk burning them. Burnt spices will ruin your curry.
• Butternut squash I peel the squash for this curry. If I was roasting the butternut squash then I wouldn't peel it. But seeing as it's going in this curry I don't want the skin in there.
• Substitutes If you're not keen on butternut squash then sweet potatoes would be a great substitute. Follow the recipe the same way but you may need to adjust the cooking time.
• Leftovers. Any leftovers can be stored in the fridge once they have cooled down. It will keep for up to 3 days. This tastes even better the next day, so you may very well end up having curry two days in a row, which is my kind of heaven!
• Freezing This freezes very well, just let it cool before you freeze it and defrost fully before you re-heat it, it will keep in the freezer for about a month.
• Serving We usually have this with rice and naan. Brown rice is particularly good with this curry. Quinoa is also a good option too.

Nutrition

Calories: 236kcal | Carbohydrates: 36.5g | Protein: 6.5g | Fat: 8.2g | Saturated Fat: 1.1g | Sodium: 602mg | Potassium: 683mg | Fiber: 6.4g | Sugar: 5.6g | Calcium: 105mg | Iron: 3mg

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*This recipe first appeared on The Last Food Blog on February 23, 2016. It has now been updated with new photos, a step by step guide and nutritional information.