Butternut Squash Curry with Chickpeas Gathering Dreams
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I just made this for dinner and it was delicious! One caveat is that it was not 30 minutes total time.. Maybe if I had purchased the butternut squash pre-cubed it would have gone faster, but peeling and chopping the squash took the longest time. Other than that, I was very happy with this recipe. Reply Sara @ Gathering Dreams says September 18, 2022 Thanks, Christine! So glad you liked it
And yes, if you also need to cut your butternut squash, you need an extra 15-20 minutes! Reply
Butternut Squash Curry with Chickpeas
Updated: May 15, 2022 DF GF V VG This article may contain links from our partners. We may receive a small commission if you make a purchase through a link. Please read our disclosure and how we make money. This butternut squash curry with chickpeas is a delicious, creamy Indian-inspired dish with subtly sweet butternut squash, chickpeas, and Indian spices. This warm and comforting vegan curry dish is the perfect meal for colder weather and makes great leftovers! JUMP TO RECIPE Curries are one of my favorite things to cook. One of the great benefits of preparing a curry is that it's a hearty and filling meal easy to make and prep ahead. It usually features a variety of vegetables, beans, or lentils, along with a fragrant sauce made from Indian spices and coconut milk. And in this particular curry, butternut squash is the star. Butternut squash is a lower-starch alternative to vegetables like potatoes. It also adds a subtly sweet flavor and natural orange color that is inviting and comforting. We'll also add chickpeas which add lots of fiber and extra protein, making it a well-rounded meal!FREE MEAL PLANNER
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Check your inbox to confirm your subscription to get your FREE pdf! And if, like me, you love cooking easy meals with butternut squash, I think you will also enjoy this butternut squash soup, butternut squash pasta, and butternut squash risotto.Ingredients You ll Need
Cooking Oil: Most curries use vegetable oil or coconut oil. Generally, I prefer to use extra virgin olive oil for most of my cooking. Yes, it's not traditional for Indian curries, but it's much lower in saturated fat than vegetable oil and coconut oil. Coconut oil is especially rich in saturated fats, and I rarely use it. If using coconut oil, make sure it's unrefined. Yellow Onion & Garlic: Yellow onions and garlic are in most curry recipes as they infuse the dish with bold onion and garlic flavor. You can substitute with red or white onion and/or change the quantity of garlic to your liking.Cumin Seeds: A common ingredient in Indian cooking and are also used as a base for curries. They can be replaced with ground cumin if you don't have any whole cumin seeds on hand.Grated Ginger: Another common ingredient in Indian cuisine. It pairs well with the other spices and gives the dish a naturally spicy and fresh flavor and has plenty of digestive benefits. If you don't have fresh ginger on hand, you can omit it or replace it with ground ginger.Curry Seasonings: You'll need a mix of garam masala, yellow curry powder, turmeric, and black pepper to give the curry its classic taste, spice, and depth of flavor.Chili Powder: Adds an additional kick to the curry but is entirely optional, depending on your tastes. Butternut Squash: Butternut squash provides a naturally sweet buttery flavor and beautiful orange color.Chickpeas: Add protein and fiber, as well as texture.Crushed Tomatoes: Crushed tomatoes, whether canned or fresh, work wonderfully with the other ingredients and give an acidic base to the curry that pairs well with the rest of the spicy flavors.Full-Fat Coconut Milk: Adds a creamy and delicious richness to the curry that takes it to the next level. It also provides healthy fats.Water: Used to help thin out the curry to make it to your desired texture.Salt: Enhances and brings out all of the spices and butternut squash flavors to help balance all of the ingredients.Baby Spinach: For a pop of green color and freshness to the curry and vital nutrients from leafy greens.Toppings: I used fresh cilantro leaves, green onions, fresh chili, chopped cashew, and a slice of lime. Squeezing it on top of the curry gives it a bit of zing that goes well with the sweetness of the coconut and butternut squash.How To Make
Toast the cumin seeds: Add the cooking oil to a large pot on medium-high heat. Once the oil is shiny and hot, add the cumin seeds and let them toast until you can hear them sizzle and they smell fragrant.Saute the vegetables and spices: Once the cumin seeds are toasted, add the onion, garlic, and fresh ginger. Sauté in the pan until the onions are soft and light brown. Add the dry seasonings and spices: Add seasoning and spices to the pot and cook for 30 seconds until everything is fragrant. Toast the butternut squash and chickpeas: To the spiced vegetable mixture, add the cubed butternut squash and chickpeas and sauté for a few minutes to deepen their flavor. Cook the curry: Add the salt, crushed tomatoes, and water and stir until combined. Bring the mixture to a boil and then turn it down to a simmer. Cook for 20 minutes or until the butternut squash is fork-tender. Blend the curry: Once the ingredients are cooked through, blend with an immersion blender until half of the curry is smooth and pureed. You can also do this in a high-speed blender. This will create a smoother curry if desired. Adjust seasoning and thickness: Taste the curry mixture and add more seasonings if desired. If the mixture is too thick, slowly add water and stir until you reach your preferred consistency. Add additional chili if you want a spicier curry. Add spinach and serve: Add the spinach into the curry while hot to naturally wilt it down when stirring. Ladle the curry into bowls and garnish with your favorite toppings. Here I used some spring onions, fresh chili, chopped cashew nuts, and a slice of lime. Serve alongside naan bread or basmati rice.How to Store
This butternut squash curry is perfect for meal prep. It tastes even better the next day! Fridge: You can store any leftovers in an airtight container in the refrigerator for 4-5 days. Reheat in a pan over low heat or in the microwave. Freezer: To freeze, let the curry cool completely before transferring it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months-Thaw in the fridge overnight before reheating in a pan over low heat or in the microwave.Tips for Cutting Butternut Squash
Secure your cutting board: Make sure you are using a cutting board that is secured to the counter and doesn't slide, as this could cause a dangerous slip.Don't cut too small: For the curry, don't cut the squash into too small pieces as it could cook too fast and dissolve into the curry.Use pre-cut squash: If you're not confident in cutting butternut squash yourself or need to save time, purchase pre-cut butternut squash at your local grocery store if available.F A Q
Do you have to peel butternut squash for curry? Not necessarily. The skin will soften when cooked, and it's full of fiber and vitamins. But if you prefer a smooth curry, remove the skin before cooking. Can I use other types of beans? Yes, you can use any type of bean in this recipe, such as kidney beans, black beans, or pinto beans. You can also use lentils. Just make sure to drain and rinse them properly before adding them to the curry. What can I serve butternut squash curry with? Butternut squash curry is delicious served with brown basmati rice or naan bread. You can also garnish it with cilantro leaves, green onions, fresh chili, and chopped cashews to add some crunchiness.Why I Love This Easy Butternut Squash Curry
It's filling and satisfying but not too heavy. It's full of flavor and nutrients. You can change up the flavor by adding as little or as many spices as you desire.Perfect for meal prep!Other Curry Recipes You ll Love
Coconut Lentil Curry10 Minute Chickpea CurryChickpea And Potato Curry (Chana Aloo) If you try this butternut squash curry recipe, please leave a comment and a rating and let me know how much you liked it! Print Recipe 5 from 1 voteButternut Squash Curry
This butternut squash curry with chickpeas is a delicious, creamy Indian-inspired dish with subtly sweet butternut squash, chickpeas, and Indian spices. This warm and comforting vegan curry dish is the perfect meal for colder weather and makes great leftovers! Prep Time10 minsCook Time20 minsTotal Time30 mins Course: Main CourseCuisine: Indian Servings: 4 servings Calories: 516kcal Author: Sara @ Gathering DreamsIngredients
USMetric2 tablespoon unrefined coconut oil - See note 1 below1 yellow onion - diced3 garlic cloves - minced1 teaspoon cumin seeds - See note 2 below1 tablespoon grated ginger1 teaspoon garam masala2 teaspoons yellow curry powder1 teaspoon turmericpinch black pepper½ teaspoon chili powder - See note 3 below2 pounds butternut squash - diced into ½ inch cubes1 can can chickpeas - 15 oz, drained 1 can can crushed tomatoes - 15 oz1 can full-fat coconut milk1 cup water1 teaspoon salt5 cups baby spinachFor servingCilantro leavesGreen onionsFresh chiliChopped cashewsBasmati rice - or brown rice, or white riceNaan breadInstructions
Heat the oil in a large pan or a pot over medium heat. Add the cumin seeds and let them toast for a few seconds until they start to release their aroma. Add the chopped onions, minced garlic cloves, and a pinch of salt and cook for 3-4 minutes until they are lightly golden.Add all the spices: the grated ginger, garam masala, curry powder, turmeric, a pinch of black pepper, and chili powder, and cook until fragrant for around 30 seconds.Add the chopped butternut squash and chickpeas and toast for a couple of minutes. Then add the salt, tomatoes, full-fat coconut milk, and a cup of water.Bring the mixture to a boil, then reduce the heat to medium-low to keep it gently simmering, and cook for around 20 minutes, or until the squash is tender (use a fork to check).Turn off the heat and blend roughly half of the curry with an immersion blender. Or transfer the mixture to a standard blender, blend until smooth, and return it to the pan. Blending the curry takes more effort, but it will help create a rich and creamy curry sauce. If the sauce is too thick, add another half a cup of water, taste for seasoning, and add more salt if necessary. If you like your curry spicy, now it's the time to add extra chili.Add the baby spinach to the curry sauce. Stir for a couple of minutes until the spinach has wilted.Serve with brown basmati rice or naan bread, and garnish with coriander, green onions, fresh chili, and chopped cashews to add some crunchiness.Notes
Note 1: I know many curries use coconut oil as a base, but I prefer to use extra virgin olive oil as it's a much healthier alternative. If using coconut oil, make sure it's unrefined. Note 2: Cumin seeds release a lot more flavor than cumin powder, but if you don't have them in your pantry, sub for 1 teaspoon of ground cumin. Note 3: The heat of chili powder can change quite a bit depending on which one you use. Try your curry and add more if you prefer it hot! How to Store: Any leftovers can be stored in an airtight container in the fridge for 4 to 5 days. This curry tastes even better the next day! Reheat in a pan over low heat or in the microwave. To freeze, let the curry cool completely before transferring it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating in a pan over low heat or microwave. *Nutrition information is a rough estimate per serving, without rice or bread.Nutrition
Calories: 516kcal Carbohydrates: 59g Protein: 13g Fat: 31g Saturated Fat: 24g Polyunsaturated Fat: 2g Monounsaturated Fat: 2g Sodium: 1093mg Potassium: 1780mg Fiber: 14g Sugar: 11g Vitamin A: 27954IU Vitamin C: 72mg Calcium: 262mg Iron: 9mg Did you make this recipe? Tag @gatheringdreams on Instagram. I want to see it!More Curry Recipes
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Your email address will not be published. Required fields are marked * This site uses Akismet to reduce spam. Learn how your comment data is processed. Christine says September 10, 2022I just made this for dinner and it was delicious! One caveat is that it was not 30 minutes total time.. Maybe if I had purchased the butternut squash pre-cubed it would have gone faster, but peeling and chopping the squash took the longest time. Other than that, I was very happy with this recipe. Reply Sara @ Gathering Dreams says September 18, 2022 Thanks, Christine! So glad you liked it
And yes, if you also need to cut your butternut squash, you need an extra 15-20 minutes! Reply