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Homemade Butternut Squash & Chickpea Curry recipe photo
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Butternut Squash & Chickpea Curry

This Butternut Squash & Chickpea Curry is a cozy, flavorful, and creamy one-pot meal perfect for weeknights and meal prep.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Indian
Keyword: Easy, Gluten-Free, One-Pot, Quick, Vegan
Servings: 4 servings

Ingredients

  • 1 medium butternut squash peeled and diced
  • 1 can chickpeas drained and rinsed
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 can coconut milk
  • 2 cups vegetable broth
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • salt and pepper to taste
  • 2 tablespoons olive oil for sautéing
  • fresh cilantro for garnish

Instructions

  • Start by peeling and dicing your butternut squash into bite-sized cubes. Dice the onion finely, mince the garlic cloves, and grate the fresh ginger. Rinse and drain the canned chickpeas thoroughly.
  • Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent and fragrant. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes to release their aromas.
  • Add the curry powder, cumin, and turmeric to the pot. Stir well and toast the spices for about a minute to help unlock their full flavor potential.
  • Toss in the diced butternut squash and chickpeas, stirring to coat them evenly with the spices and aromatics. Pour in the can of coconut milk and 2 cups of vegetable broth. Stir everything together, then bring the mixture to a gentle boil.
  • Reduce the heat to low and cover the pot. Let the curry simmer for about 20-25 minutes or until the butternut squash is tender and can be easily pierced with a fork. Stir occasionally to prevent sticking.
  • Once the squash is cooked through, taste the curry and season with salt and pepper as needed. Remove from heat and sprinkle fresh cilantro over the top for a pop of color and fresh flavor.
  • Scoop the curry into bowls and serve it hot over rice, with warm bread, or alongside a Vegetable Couscous Salad. For a twist, pair it with a creamy dip like Roasted Red Pepper Hummus or enjoy it with a side of steamed greens.

Equipment

  • Large pot or deep skillet
  • Sharp Knife
  • Cutting Board
  • Grater or microplane
  • Wooden Spoon or Spatula
  • Measuring spoons and cups

Notes

  • Toast the spices in a dry pan before adding to enhance flavor complexity.
  • Blend a portion of the curry for a creamier texture without losing chunkiness.
  • Store leftovers in the fridge up to 4 days or freeze for up to 3 months.