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A bowl of butternut and chickpea curry served with rice.

Chickpea and Butternut Curry

Robyn
This vegan butternut and chickpea curry is creamy from coconut milk and flavoured with warming spices. This healthy dinner is loved by kids too!
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course dinner
Cuisine International
Servings 4 people
Calories 384 kcal

Equipment

  • Large pot or pan with a lid (ideally a Dutch oven or similar)

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion finely diced
  • 3 cloves garlic minced
  • 2½ cm fresh ginger finely grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon mild curry powder
  • ¼ teaspoon chilli powder optional
  • 400 g tin chopped tomatoes
  • 240 ml water
  • 1 kg butternut squash peeled and cut into 1-2 cm / ½ inch cubes
  • 240 ml coconut milk
  • 400 g canned chickpeas drained
  • 1 teaspoon garam masala
  • salt

To serve

  • boiled rice
  • fresh coriandar optional

Instructions
 

  • Heat the oil in a large pan over a low heat and cook the diced onion until soft - around 10 mins.
  • Add the minced garlic and grated ginger and cook for 1 minute before adding the ground cumin, ground coriander, curry powder and chilli powder, if using. Cook for 30 seconds, until fragrant.
  • Pour in the chopped tomatoes and water, then add the cubes of butternut squash and season with a pinch of salt.
  • Turn the heat up and bring to a boil, then turn the heat down and simmer with the lid on for 25-30 minutes, until the butternut is tender, stirring every so often to prevent the curry from sticking to the bottom of the pan.
  • Pour in the coconut milk, then add the chickpeas and garam masala and stir to combine.
  • Gently heat for 5 minutes until the chickpeas are heated through, check for seasoning, adding a little more salt if needed.
  • Serve with rice and naan bread, sprinkled with fresh coriander and a pinch more garam masala.

Notes

STORAGE / MAKE AHEAD
Fridge: Store in an airtight container in the fridge for up to 3-4 days.
Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerate and reheat gently on the stove top or in the microwave until piping hot.

Nutrition

Calories: 384kcalCarbohydrates: 53gProtein: 10gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 447mgPotassium: 1415mgFiber: 11gSugar: 9gVitamin A: 26756IUVitamin C: 65mgCalcium: 220mgIron: 7mg
Keyword butternut squash curry, chickpea curry recipe

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