Butternut Squash And Chickpea Curry is a delicious, warming, and affordable Indian dish featuring squash, chickpeas, warming spices, and creamy coconut milk. This cozy and healthy one pot curry is perfect for cold autumn nights and pairs nicely with Mushroom Rice and Onion Raita.
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This easy Butternut Squash Curry is inspired by my Spiced Butternut Squash Soup recipe which is one of our favorite soup recipes for Thanksgiving. They both are creamy, comforting, and packed with warming Indian spices.
How To Prepare Butternut Squash
Peel the butternut squash using a good quality Y peeler. If you don't have one, you can also peel it using a sharp knife. Simply cut your squash in half horizontally, place the cut side down on a cutting board, and then use your knife to vertically peel the skin.
Cut the butternut squash in half down the center and then slice each piece in half down the center vertically.
Using a spoon, scoop out the seeds and pulp from the cavity. Place one of the quarter squash on your cutting board flat side down, and slice into strips, preferably between 2 cm-3cm (½"-1") thick.
Place a few strips on top of each other, slice lengthwise, then dice into cubes. Your squash is ready to go into your curry!
Why This Recipe Works
- This Butternut Squash Curry is full of protein, fibers, iron, and antioxidants which makes it a great well balanced healthy dinner.
- 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!
- Butternut Squash and Chickpea Curry is perfect for meal prep. You can prepare it in advance for up to 3 days and gently reheat it when needed. It tastes even better after a day or two!
- You can freeze the leftovers in an airtight container and keep them for up to 5 months.
Ingredients and Substitutes
- Butternut Squash - Choose a ripened squash to get the best flavor and taste. They should be in a beige color, without any deep cuts or bruises. Make sure it feels heavy for its size and doesn't have any green spots. If you don't feel confident with peeling&cutting it, you can buy diced butternut squash. You can substitute it with pumpkin.
- Chickpeas - I prefer using dry chickpeas unless I am in a hurry. Canned chickpeas work perfectly as well. If using canned chickpeas, simply drain and wash them before adding them to your curry.
- Tomatoes - I use fresh tomatoes when they are in season. Otherwise, canned tomatoes work great too.
- Vegetable stock - The secret to delicious soups and stews is definitely using homemade stock. If you don't have homemade stock, use good-quality shop-bought stock. Make sure you check the seasoning before adding extra salt to your dish as most of them contain salt.
- Coconut Milk - Coconut milk add richness and creaminess to the curry.
- Garlic and Ginger Paste - It is my favorite ingredient I use for Asian- inspired recipes. I usually make it in big batches and freeze it for future use.
- Spices - I like using turmeric, garam masala, and cumin seeds for this curry recipe. Adjust the amount to your taste.
Please see the recipe card below for exact quantities.
How to Make Squash Curry With Chickpeas
Butternut Squash And Chickpea Curry is very easy to make, however, you need to follow a few simple steps to achieve the best results:
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 before adding the garlic&ginger paste.
Add the sugar, garam masala, turmeric, and salt and cook until fragrant, for about a minute.
Next, 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.
Serving Suggestions
This Butternut Squash Curry recipe can be enjoyed in many ways. Serve it along with a bowl of Mushroom Rice (Mushroom Pilau) or some delicious Pakistani Roghni Naan for dipping.
Other side dishes that would perfectly complement this spicy curry dish are:
Onion Bhaji (Onion Pakora), Garlic Naan - Indian Flatbread, Hyderabadi Mutton Biryani, and Onion Raita.
Top Tips From The Chef
- 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!
Recipe FAQs
You can store the leftover squash curry in an airtight container for up to five days refrigerated or five months in the freezer.
Butternut squash is delicious and packed with vitamin A, minerals, and antioxidants. It is low in calories and high in fiber, and supports the immune system to prevent infections.
Related Recipes
For more delicious autumn/fall recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this creamy, delicious, and spicy Butternut Squash & Chickpea Curry as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet Olsun!
Butternut Squash And Chickpea Curry
Equipment
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
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
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