Butternut squash curry with crispy chickpeas

Creamy butternut squash curry is vegetarian dinner perfection served with crispy chickpeas and steamed rice. Warm and comforting, it's ideal for fall meals.
Course Dinner
Cuisine Indian
Keyword Butternut squash curry, easy dinner recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories 278kcal
Author Alida Ryder


  • 1 kg (2lbs) butternut squash cubes
  • 2 tbsp oil
  • 1 tsp salt

For the curry sauce

  • 1 onion finely chopped
  • 3 garlic cloves crushed
  • 1 tsp crushed ginger
  • 2 tbsp Garam Masala
  • ½ tsp cinnamon
  • ½ tsp chilli flakes
  • 400 g (14oz) chopped tomatoes
  • 1 tsp sugar (optional)
  • 1 cup stock
  • ½ cup coconut milk
  • salt, to taste

For the crispy chickpeas

  • 1 400g/14oz can chickpeas drained
  • 1 tbsp oil
  • pinch chilli powder
  • salt, to taste


  • Preheat the oven to 200°C/400°F. Place the butternut squash on a large, rimmed baking sheet. Drizzle over the olive oil and season with salt. Place in the oven and roast for 25-30 minutes until just cooked and starting to caramelize.
  • To make the curry sauce, soften the onion in a little oil or butter in a large pot. Add the garlic and ginger and cook until fragrant. Add the spices and fry for 30 seconds then pour in the tomatoes, sugar, stock and coconut milk. Season to taste then allow to simmer for 15-20 minutes until the sauce has thickened and reduced slightly.
  • Add the roasted butternut to the curry sauce and allow to cook for another 10-20 minutes or until the butternut is cooked.
  • To make the chickpeas, heat the oil in a large frying pan then add the drained chickpeas. Fry until the chickpeas start to brown then add the spices. Cook until the chickpeas are crisp and golden then remove from the heat.
  • Serve the butternut curry over rice topped with the crispy chickpeas.


Calories: 278kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Sodium: 997mg | Potassium: 1117mg | Fiber: 8g | Sugar: 11g | Vitamin A: 26891IU | Vitamin C: 65mg | Calcium: 165mg | Iron: 3mg