Butternut Squash Curry

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

Cook Time 1

Total Time 1 20

Servings

Calories 278kcal

Author Alida Ryder

Ingredients

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 vegetable stock or chicken broth can be used
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

Instructions

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. Stir in 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 fork-tender.
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 basmati rice topped with the crispy chickpeas.

Notes

Other vegetables like spinach, kale and peas can be added.
Try our sweet potato curry for a different version.

How to cut butternut squash

Place the butternut squash in front of you on a chopping board. Lay the butternut on its side then carefully make a long cut through and down the "neck"of the butternut with a sharp knife. Turn the butternut then continue the cut down the rest of the squash. The butternut should now be cut in half. From here you can scoop out the seeds and roast the butternut whole or cut into chunks.

If you'd prefer to peel the butternut first, peel the entire butternut with a sharp vegetable peeler. Continue by cutting the butternut in half and then scooping out the seeds. Chop the peeled butternut into chunks.

Nutrition