Creamy Chickpea 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 490kcal

Author Alida Ryder

Ingredients

1 tbsp oil
1 onion finely chopped
3 garlic cloves crushed
1 tsp crushed ginger
3 tbsp Indian Spice Mix
1 medium butternut squash cubed (approximately 600g)
1 cup stock vegetable stock or chicken broth can be used
14 oz/400g coconut milk
2 400g/14oz cans chickpeas drained
salt, to taste
1 tsp sugar (optional)

Instructions

Heat a splash of oil in a large deep pan or Dutch oven over medium heat.
Add the diced onion and cook until soft and lightly golden, about 5 minutes. Add the garlic and grated ginger and cook for another minute until fragrant.
Add the spices to the pan. Stir and cook for about 30 seconds until the spices are fragrant and coating the onions.
Add the cubed butternut to the pan and stir to coat in the spiced onion mixture. Let it cook for 2 to 3 minutes so the edges start to pick up some color and the spices adhere to the surface.
Pour in the stock. Stir everything together, scraping up any spices stuck to the bottom of the pan.
Bring to a gentle simmer. Allow to cook for 10-15 minutes until the butternut is almost tender.
Add the drained chickpeas and coconut milk and stir through.
Simmer uncovered for another 10-15 minutes so the chickpeas warm through and absorb some of the sauce. The sauce should be thick enough to coat the back of a spoon. If it's too thick, add a splash of water or stock. If it's too thin, simmer uncovered for a few more minutes.
Taste and adjust the salt. A pinch of sugar or squeeze of lemon juice might balance the flavors if you feel the curry tastes a bit flat.
Ladle over fluffy basmati rice and serve.

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