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A bowl of butternut and chickpea curry served with rice.

Chickpea and Butternut Curry - US Cups

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
  • 1 inch fresh ginger finely grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon mild curry powder
  • ¼ teaspoon chilli powder optional
  • 14 oz tin chopped tomatoes
  • 1 c water
  • 2 lb butternut squash peeled and cut into ½ inch cubes
  • 1 c coconut milk
  • 14 oz 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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