This butternut squash and chickpea curry is a nutritious vegetarian dish that combines the sweetness of squash with the nutty flavour of chickpeas in an aromatic sauce with spices, including cumin and turmeric. Typically served with rice or naan, it’s a warm and flavourful meal that can be tailored in spiciness to suit individual preferences.
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Butternut squash and chickpea curry is a delightful vegetarian dish that combines the hearty sweetness of butternut squash with the nutty flavour of chickpeas.
This curry is simmered in a rich, aromatic sauce made from a blend of spices, including cumin, coriander, turmeric, garlic, ginger, and onions. Once cooked, the squash becomes tender and creamy, perfectly complementing the firm texture of the chickpeas. Together, they create a satisfying and nutritious meal that’s both comforting and flavorful, ideal for any occasion.
Typically, this curry is garnished with fresh coriander and a squeeze of lemon juice to enhance its vibrant flavours. It’s often served over fluffy basmati rice or with warm naan bread.
The dish offers a symphony of flavours and is packed with vitamins, fibre, and protein, making it a healthy choice.
Perfect for those who enjoy a touch of spice and warmth in their meals, this curry can be easily adjusted in terms of heat to suit individual preferences, making it a versatile option for diverse palates.
Ingredients
- 1Â onion
- 1 tbsp sunflower oil
- 1 tsp whole cumin seeds
- 1 tsp whole coriander seeds
- 1 tbsp garam masala
- 1/2 tsp ground turmeric
- 2 cm fresh ginger root
- 3Â garlic cloves
- 400 grams tinned plum tomatoes
- 1 tbsp tomato puree
- 750 grams butternut squashÂ
- 400 gram tinned chickpeasÂ
- Shetland sea salt to taste
- freshly ground black pepperÂ
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Instructions
- Heat oil in a medium-sized saucepan over medium-high heat.
- Add the onions and fry for 3-4 minutes, stirring frequently.
- Toast and crush the cumin and coriander seeds in a small mortar and pestle. Add them to the cooked onion along with the garam masala, turmeric, ginger, and garlic. Season to taste with salt and pepper. Fry for another minute or so.
- Add the tinned tomatoes and tomato paste and bring to a gentle simmer.
- Add the cubed butternut squash and stir to coat well.
- Simmer gently for 40 minutes.
- Add the tin of drained, rinsed chickpeas and check the squash’s tenderness. Simmer for 10-20 minutes more, depending on whether your squash needs more or less time.
- Serve with a spoonful of low-fat yoghurt, fresh coriander leaves and a squeeze of lemon juice.
Recipe Difficulty Levels
Easy
Requires basic cooking skills and ingredients you most likely already have in your kitchen.
Moderate
Requires more experience, preparation and/or cooking time. You may have to source special ingredients.
Challenging
Recipes requiring more advanced skills and experience and maybe some special equipment.
Butternut Squash and Chickpea Curry
Ingredients
- 1 onion finely chopped
- 1 tbsp sunflower oil
- 1 tsp whole cumin seeds
- 1 tsp whole coriander seeds
- 1 tbsp garam masala
- 1/2 tsp ground turmeric
- 2 cm fresh ginger root finely chopped
- 3 garlic cloves finely chopped`
- 400 grams tinned plum tomatoes
- 1 tbsp tomato puree
- 750 grams butternut squash peeled and cubed
- 400 gram tinned chickpeas drained and rinsed
- Shetland sea salt to taste
- freshly ground black pepper to taste
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InstructionsÂ
- Heat 1 tbsp sunflower oil in a medium-sized saucepan over medium-high heat.
- Finely chop 1 onion and fry for 3-4 minutes, stirring frequently.
- Toast and crush 1 tsp whole cumin seeds and 1 tsp whole coriander seeds in a small mortar and pestle. Add them to the cooked onion along with the 1 tbsp garam masala, 1/2 tsp ground turmeric, 2 cm fresh ginger root, grated, and 3 garlic cloves, finely chopped. Season to taste with Shetland sea salt and freshly ground black pepper. Fry for another minute or so.
- Add 400 grams tinned plum tomatoes and 1 tbsp tomato puree and bring to a gentle simmer.
- Add 750 grams butternut squash, peeled and cubed, and stir to coat well.
- Simmer gently for 40 minutes.
- Rinse and drain 400 gram tinned chickpeas and add to the pot. Check the squash's tenderness. Simmer for 10-20 minutes more, depending on whether your squash needs more or less time.
- Serve with a spoonful of low-fat yoghurt, fresh coriander leaves and a squeeze of lemon juice.
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Thank you for the wonderful recipe, Elizabeth.
At first I had my reservations about vegetarian dishes but this plate really turned my mind. The herbs are delicious and the curry gives the plate a lovely yellow color. I’ve never thought about adding coriander leaves, but I’m definitely going to do that in the future! Besides being tasty, the dish is also very healthy which is a major advantage. My mom always adds chili to her curry. I gave it a try and it makes the dish even better! Be sure to continue making tasty and healthy dishes.
I never had this before but I certainly would Love to give it a trial. Thanks for sharing
Thanks for the recipe Elizabeth. This is exactly what I was looking for !
This sounds SO good! I made a butternut squash and chickpea curry but with coconut milk the other week and i’ve been craving something similar! Now I have it!! Can’t wait to make it.
This curry looks beautiful… Loving the South Asian flavors! The low calories are a huge plus.
Look great. I lobe chick peas
This looks really yummy! Am on a diet and this would be perfect for me going to try this Thank you
I will certainly be using this recipe as it has all my favourite ingredients in one dish and it looks awesome.
Looks really tasty.
This sounds gorgeous – a big batch with some portions frozen would be great.
Love it and the Vitamin A in the squash is an added bonus for a health freak like your truly.
This looks great!
Oh my, this looks amazing! I definitely need to try this recipe out.
That just looks so nice. I love butternut squash! And I love tat you have [placed it on a bed of leaves,
What a lush curry, I love butternut squash and chickpeas but have never had them together so must try this:-)
Now this looks absolutely divine, I have never had Butternut Squash in a curry, so I am now wanting to try it x
I’m not a fan of butternut squash but I do think I could eat it in a curry, I love curry, it’s my favourite meal. I am gonna try this recipe 🙂 Thank you for sharing. xx
ive never tried butternut squash before. this looks so delish and very easy to make
Looks yummy! I love a veggie curry and this looks so tasty. Love how you have served it with salad too.
mmmm this looks and sounds delicious!
I love butternut squash and chickpea curry and this looks incredibly yummy.
I love this idea, love me some chickpeas!
A lovely recipe, my husband would love this. I don’t like spicy food but if I take the spices out it would be lovely
Food looks yummy as always. This recipe is on my to do list.
I’ve been making a very similar dish but with sweet potato. Next time I’ll have to try with butternut squash to get all that vitamin A!
This looks soooo yummy and healthy! I’m going to have to try this myself!
What a lovely combination I have tried both ingredients in curry but not together.
My slowcooker is working overtime just now. Haven’t tried chickpeas and butternut squash together- sounds delicious!
Oh dear, I love curry too! This one one is perfect my craving now. 😉
I love this idea. I’m definitely a fan of chickpeas and squash so this could be a great personal lunch recipe for me.
I think I may just have found tomorrow’s dinner as I have a butternut squash in the fridge and some dried chick peas in the pantry. Looks delicious.
Hearty choice. I’d serve this with cauliflower rice for a real full belly on a cold winters evening 🙂
This is my sort of recipe. Curry with chickpeeas included are always a winner.
This sounds great! Defo one to bookmark and try at some point!
I do love a good vegetable curry and this one looks too good not to try. Thanks for sharing
oh wow I am a bg fan of curry and this sounds utterly amazing may just give it a try
This looks absolutely delicious, something for me to definitely try!
I love butternut squash well done for getting the last one left on shelves! How far is your nearest station?
I’ve started eating more butternut squash and this does look super yummy. Thanks for the recipe x
This is one of my favourite curries to make. Really hearty and filling, but so healthy too.
I love squash and chick peas – this is going to have to get made at my house!
This looks so wonderful and hearty—a perfect soul-warming dish.
This sounds like a delicious curry! I love the use of the squash and chickpeas. What a lovely combination.
This looks so good and perfect for the cooler weather we’re getting here now.
This looks healthy and delicious I love it!
This is such a delicious veg meal! I love butternut squash, actually it is the only type of squash we have in Greece!
The curry looks so delicious and flavorful! Love the way you have served it with yogurt.
This looks fabulous! I love Curry, I am pinning this recipe to try later. I would love it if you added it my Sunday Fitness & Food Link-up at http://www.marathonsandmotivation.com
I make a curry almost identical to this and it is good.
This sounds so good! So full of flavor. And it looks so fresh and inviting. Yum!
You have got my attention. This combo sounds amazing. Perfect curry/stew for a wintry evening. Curry is such a spot hitter!
Love a good curry too, me. 😀 This looks and sounds delicious! And very healthy! I’m trying to find yummy recipes i love that are healthy too and this is perfect! Thank you for sharing
Hello! I’ve recently found your lovely blog. This curry looks delicious. It’s just the sort of thing I love to eat. I have been growing Butternut squash on our allotment, but they do need a fair amount of warmth and sunshine, which I imagine can be in short supply in Shetland.
I need to get a multi cooker, looks like they work wonders!