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    Home » Recipes » Butternut Squash & Chickpea Curry

    Butternut Squash & Chickpea Curry

    Published: February 23, 2016, Modified: May 5, 2020, By: Michelle Alston

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    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.

    Butternut squash, chickpeas with coriander and rice
    Jump to:
    • How to Make Butternut Squash and Chickpea Curry - Step by Step Guide:
    •  
    • Top Tips for Making Butternut Squash & Chickpea Curry:
    • Butternut Squash and Chickpea Curry

    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.

    step by step process for making butternut squash and chickpea curry

    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.
    Butternut squash, chickpeas with coriander and rice

     

    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.
    Butternut squash, chickpeas with coriander, rice and naan bread
    Butternut squash, chickpeas with coriander, rice and naan bread

    More Great Vegan Curries:

    • Cauliflower & Chickpea Curry
    • Chickpea and Lentil Curry
    • Mushroom Curry
    • Jackfruit Curry
    Butternut squash, chickpeas with coriander and rice

    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.
    4.91 from 21 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
    • ½ tsp Garam Masala
    • 1 14.5oz can of chopped tomatoes (400g)
    • 2 ½ 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
    • ½ tsp of sea salt
    • ¼ tsp freshly ground black pepper
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    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
    Did you Make this Recipe? Save it Today!Mention me on Instagram at @thelastfoodblog or tag #thelastfoodblog!

    *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.

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    Comments

    1. Hananja Donald

      September 12, 2021 at 6:30 pm

      5 stars
      Easy and delicious! I didn't have fresh coriander, green pepper or garam masala and it was still so yum! Used fresh tomatoes. Cooked mine a bit longer than 30 min but maybe my butternut chunks were bigger. Look forward to trying more of your curries!

      Reply
      • Michelle Alston

        September 13, 2021 at 1:59 pm

        Hi Hananja, thank you so much I'm so glad you liked it 🙂

        Reply
    2. Hillel Grand

      September 01, 2021 at 10:33 pm

      It was so good and comforting I ate it the next day also and it taste better the next day !!!

      Reply
      • Michelle Alston

        September 13, 2021 at 2:02 pm

        Thanks so much Hillel, I'm so glad you enjoyed it 🙂

        Reply
    3. Graham (Cambridge)

      November 21, 2020 at 6:02 pm

      5 stars
      Made a batch the other evening. Fantastic. Froze three servings and had a second one last night. I was eating alone and yet kept commenting to myself, "this tastes even better this evening". If you can talk to yourself about a recipe - it's gotta be good!!!! 🙂

      Was going to try the mushroom curry recipe tonight, but no coconut milk, so that will have to wait until another day. Looking at the Cauliflower and Chickpea curry now.

      Great site. Clearly presented menus. Result? Tasty Food. Thanks Michelle!
      If you haven't been to the roof on Ely Cathedral, it's worth doing. Great view.

      Reply
      • Michelle Alston

        November 22, 2020 at 9:54 am

        Hi Graham, thanks so much for your lovely comment. I'm so glad you're enjoying the recipes. I have been to Ely Cathedral many times but have yet to make the trip to the top, it's on my to-do list though!

        Reply
    4. Chloe

      September 07, 2020 at 7:56 am

      4 stars
      Went down very well and made masses. I realised too late that I was out of chickpeas so i subbed in some chana masala lentils instead. Took a lot longer and more liquid was needed but tasted great. The butternut squash was a lovely consistentency.

      Reply
      • Michelle Alston

        September 07, 2020 at 10:01 am

        Thanks Chloe, I'm so glad you enjoyed it 🙂

        Reply
    5. Carol

      August 10, 2020 at 5:36 pm

      5 stars
      Today Monday, I wanted a recipe to use a butternut squash I had with chickpeas and peppers, fortunately for me I decided to use this one, It was absolutely fabulous, my husband though so too and has already asked me to make it again at the weekend !!!!! Thank you so very much Michelle, I will be looking at your blog later for other ideas.

      Reply
      • Michelle Alston

        August 11, 2020 at 7:30 am

        Hi Carol, that's so lovely to hear! I'm so glad you both enjoyed it x

        Reply
    6. Kim Richter

      July 13, 2020 at 6:03 pm

      5 stars
      Delicious, and my 12 year old and husband loved it too!

      Reply
      • Michelle Alston

        July 13, 2020 at 7:03 pm

        Thanks so much Kim, I'm so glad you all enjoyed it 🙂

        Reply
    7. Debbie Atkins

      February 10, 2020 at 7:47 pm

      4 stars
      Good flavour. Straight forward to cook & I roasted my squash. My kids enjoyed it but I would like a thicker, richer sauce. We ate it with basmati rice, onion bhaji & paratha.

      Reply
      • Michelle Alston

        February 10, 2020 at 8:13 pm

        Hi Debbie, thanks for the feedback. I'll be making this again soon so will try and make a thicker sauce. I'm so glad your kids enjoyed it though. Mx

        Reply
    8. Ksenia @ At the Immigrant's Table

      August 29, 2019 at 6:39 pm

      5 stars
      I *live* for weeknight curries, and this looks amazing! Do you know if it'll freeze well? Also, love your cooking stages photos.

      Reply
      • Michelle Alston

        August 30, 2019 at 8:26 am

        0Thanks so much, Ksenia. Yes, it freezes really well 😉

        Reply
    9. Mindy Fewless

      August 29, 2019 at 6:31 pm

      5 stars
      This looks so hearty and comforting!! Can't wait to make it!

      Reply
    10. Emese @ My Pure Plants

      August 29, 2019 at 6:26 pm

      5 stars
      The colors of this curry are so mesmerizing. Spinach - tomato - butternut squash. It looks super delicious. Can't wait to try it. Thanks for sharing.

      Reply
    11. Emily

      August 29, 2019 at 6:13 pm

      5 stars
      I absolutely love butternut squash but was running out of ways to cook it, thanks so much for the inspiration!

      Reply
    12. Pam Greer

      August 29, 2019 at 6:09 pm

      5 stars
      I love all your curries, but I think this one might be my favorite! The butternut squash is the perfect vegetable for curries!

      Reply
    13. Sara Welch

      August 29, 2019 at 6:02 pm

      5 stars
      What a savory dinner! Looking forward to making this tonight and enjoying again and again this fall!

      Reply
    14. Ahu

      March 05, 2016 at 12:57 am

      Wow, how cool you got to see him up close! What a memorable moment.

      The colors and flavors of this dish are striking. This is so my kind of dish, I eat Indian at least once a week - do you think this could be done in the slow cooker or would it all go to mush?

      Reply
      • Michelle Alston

        March 05, 2016 at 11:36 am

        Hi Ahu,thanks so much, I love Indian food too 😉 I've never used a slow cooker so I couldn't say for sure, but yeah I think it would probably go to mush if it was cooked for too long. Hope this helps x

        Reply
    15. Amira

      March 02, 2016 at 6:18 am

      Woow this is really news and you had to tell someone, somewhere .. he is a living legend. Being on earth next to people like him makes me feel so dumb . Loved your recipe. Pinning for my meatless days.

      Reply
      • Michelle Alston

        March 02, 2016 at 9:22 am

        I now right, I felt exactly the same! Really glad you liked it Amira 😉

        Reply
    16. Raymund

      February 29, 2016 at 10:52 pm

      I love how this recipe gets better a day after, I can already imagine having this two days in a row! 🙂

      Reply

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