Healthy Butternut Squash & Chickpea Curry Recipe - Savvy Bites (2024)

This easy butternut squash curry with chickpeas is an Indian-style curry made with simple spices, sweet roasted butternut squash, and creamy coconut milk. All you need for this easy Indian curry is one pot and 30 minutes.

This easy curry recipe is perfect for meal prep and making ahead or even to fill the freezer. As with most curry recipes, this one gets better the next day as the spices develop and the coconut milk balances it all out perfectly. You really need to serve it with the 2 ingredient naan for the perfect Indian feast.

Curries are also easy to make and so comforting because of their bold flavour. Some of the SB favorites are this coconut chicken curry, this easy pork curry recipe with rice, or these simple curry chicken thighs.

🧾 Ingredients

As you may notice from the photo below- that is not a butternut squash. It is in fact a carnival squash. It makes a great substitute for butternut if it's unavailable as was my case.

• squash - the first couple of times I tested this recipe I used butternut squash. When it came time to take the photos, all I could find at my local Aldi was a carnival squash. I made it anyway because it's very similar in flavour, size, and texture to butternut. I also wanted to demonstrate that you don't have to find a whole new recipe because you have to change one ingredient.
• chickpeas - the creamy nuttiness of the chickpeas is a perfect compliment to the spices and squash. You can use a tin of cannellini beans if you prefer.
• chopped tomatoes - the acidity of the tomatoes balances out the sweetness of the squash. You can use a tin of cherry tomatoes also.
• coconut milk - full fat or low fat both work for this recipe.
• spices - cumin, curry powder (medium or mild), garam masala, and ground coriander make the perfect Indian spice blend. I've listed the amounts of each but feel free to adjust as you prefer.
• kale - spinach is great too!
• onion & garlic - you can use garlic paste in place of fresh cloves.

See recipe card for quantities.

📖 Substitutions & Variations

Below are some simple variations you can make so you're sure to end up with the perfect chickpea and squash curry.

• Squash - this vegetarian curry works with many different kinds of squash like butternut, carnival, and acorn squashes.
• Cauliflower - a head of cauliflower chopped into florets and stirred in
• Coconut milk - you can use full-fat or low-fat coconut milk without any loss of flavour.

👩🏻‍🍳 How to Make Butternut Squash Curry Step By Step

Using only one pan and mostly pantry ingredients this easy curry recipe will only take about 30 minutes to get on the dinner table. Below, you'll see every step of the cooking process as well as helpful tips to make this easy recipe even easier!

1 & 2

Chef's Tip- 🎃 It's easier to peel the pumpkin after it's been cut into wedges and had the seeds scooped out.

3 & 4

• While the squash is pan-roasting, measure out the spices. I find it easiest to measure them all out onto a small saucer so you can gauge how much of each spice you'd like to add.
• Toss the spices into the pan and mix to coat all the chunks of squash. Leave the spices and squash to cook for a few more minutes. This helps to warm up the spices and they start to gently toast, brining out all of their flavour.

5 & 6

• Pour in the tinned tomatoes and coconut milk. Be sure to stir everything really well and bring it to a gentle boil. Turn the heat down and simmer covered for about 10-12 minutes until the squash is tender but still retains some shape and texture.
• Remove the lid and check the curry. If you would like a thicker curry, continue to simmer without the lid on for 5 minutes to reduce the liquid in the pot. Taste and adjust the seasoning.

Chef's Tip- This is the point where you can really customize the spices and seasoning in your curry. Add some extra chilli flakes for heat or some extra cinnamon to bring a little more warmth and toastiness.

🌶 Spices

If you haven't made many curries before you may find the variety of spices available to be vast and not be too sure what each one tastes like. Here's a brief flavour profile of each and what part they play. These are the spices that I use. There is a vast array of spices that you can stock, but I find these ones really work and they're really all you need.

1. Cumin - peppery and slightly bitter taste, adds warmth to your dishes.
2. Garam masala - is a warm, fragrant spice blend with lots of layers of flavor. Every blend will be slightly different, but you'll likely gethints of cinnamon, cloves or peppercorns.
3. Curry powder - vary depending on the blend, but the 4 main spices are turmeric, coriander, cumin, and chilli peppers.
4. Cinnamon - sweet and woody with a slight citrus note. It's warm and toasty with a sweet undertone.
5. Coriander - Floral and citrusy, coriander is a very fresh-tasting spice. The mildly sweet, lemony flavor is usually paired with other spices in savory recipes. Ground coriander and cumin are the perfect match.
6. Turmeric - overwhelmingly earthy and bitter, almost musky, with a bit of peppery spice. Usually paired with much milder spices to balance it out. It's often used for its pungent colour, too.

Once the squash is tender and the curry is a thick stew-like consistency, finish it off by stirring in lots of freshly chopped coriander and a squeeze of fresh lime juice.

❓FAQ

🍯 Storage

Like most dishes with a combination of lots of spices, this butternut squash curry gets even better the next day. As a result the flavors develop further and marry together.

• Fridge- Store in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
• Freezer- be sure to freeze the curry on its own without any rice in a freezer bag or airtight container.

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