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Butternut squash, chickpeas with coriander and rice
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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.
Course Main
Cuisine Indian
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 236kcal

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

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