Butternut Squash and Chickpea Curry

butternut squash curry in soup bowl with vintage spoon on grey backdrop with props.

5 from 3 votes

Butternut Squash and Chickpea Curry

This vegan butternut squash and chickpea curry is packed with nourishing ingredients and fragrant spices. The best part? The comforting dish does without curry paste and is ready in 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Indian

Diet: Gluten Free, Low Calorie, Vegan

Servings:

Calories: 488kcal

Author: Yvonne

Ingredients

1 medium butternut squash (about 600 g / 3 cups)
1 medium yellow onion
2 garlic cloves
1 teaspoon fresh ginger (grated)
3 tablespoon coconut oil
400 ml (full-fat) coconut milk (13.5 oz)
100 ml vegetable stock (3.5 oz)
1 can chickpeas (pre-cooked)
2 tablespoon curry powder
½ teaspoon turmeric
½ teaspoon cumin
1 tablespoon tomato paste
⅛ teaspoon red pepper flakes (optional)
salt and pepper to taste

Instructions

Cut off the ends of the butternut squash and peel the skin with a vegetable peeler. Remove the seeds with a spoon and chop the squash into bite-sized chunks. Alternatively, you can use pre-cut butternut squash.
Peel and mince the onion, garlic, and ginger. Drain the chickpeas through a sieve until the water runs clear.
Heat the coconut oil in a big pot on medium heat. Put in the onion and sauté until lightly browned.
Add minced garlic and ginger as well as tomato paste, curry, turmeric, cumin, and chilli flakes (optional) and sauté for about a minute.
Pour the coconut milk and vegetable stock into the pot, and add the butternut squash. Bring to a boil and let it simmer on low to medium heat for about 15 to 20 minutes until the squash is tender.
Then add the chickpeas and cook for another minute. If the curry is too thick, add more vegetable stock. Remove from the heat and serve.

Notes

Prep in advance - To streamline the cooking process, peel and cube the butternut squash, mince the garlic, chop the onion, and grate the ginger in advance. You can also save some time by using pre-cut butternut squash.
Consistency control - If the curry is too thick, add more vegetable stock or water to reach your desired consistency. If it is too thin, simmer it for a bit longer.
Swap the coconut oil - Substitute the coconut with vegetable oil if you don't have coconut oil on hand.

Nutrition