Butternut Squash and Chickpea Curry

PREP TIME20 mins
COOK TIME45 mins
COURSEMain Course
CALORIES382 kcal


For the roasted Butternut Squash

  • 1 medium-sized butternut squash
  • 1 tablespoon olive oil or aquafaba
  • 1 teaspoon medium curry powder
  • ½ teaspoon salt
  • fresh cracked pepper

For the Curry

  • 1 vidalia or yellow onion
  • 4 cloves garlic
  • 1 tablespoon fresh ginger, minced (about a thumb-sized piece of fresh ginger)
  • 2 teaspoons medium curry powder
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1 ½ teaspoons turmeric
  • 1 ½ teaspoons garam masala
  • 1 ½ teaspoons salt
  • 15 oz can of chickpeas
  • 15 oz can of unseasoned, diced tomatoes
  • 1 cup vegetable broth
  • 15 oz can of reduced-fat coconut milk
  • 1 tablespoon lemon juice


  • fresh cilantro


    Roast the Butternut Squash

    • Preheat the oven to 425F or 220C.
    • Peel and cube the butternut squash. Place the cubed butternut squash in a small mixing bowl and drizzle with olive oil or aquafaba, salt, curry powder, and fresh cracked pepper. Spread the butternut squash evenly on a lined baking sheet.
    • Roast the butternut squash for about 40 minutes, or until fork-tender and lightly browned.

    Make the Curry

    • While the squash is roasting, do the rest of the prep work. This includes peeling and chopping the onion, grating the garlic and ginger, and draining and rinsing the chickpeas.
    • Heat a skillet over medium heat. Add the onions and sautee for 3 to 5 minutes, or until they start to turn translucent and smell aromatic. Add the garlic and ginger. Sautee for another minute.
    • Add the rest of the curry spices to the skillet and toast for 1 to 2 minutes.
    • Next, add the drained and rinsed chickpeas and sautee for 1 to 2 minutes. Then add the crushed tomatoes and broth. Cook for about another minute, until combined.
    • Now add the coconut milk and lemon juice. Stir to combine. Turn the heat down to low and simmer for 3 to 5 minutes.
    • When the butternut squash is done roasting, remove it from the oven and carefully add it to the curry sauce. Cook for another 5 minutes, or until the sauce is the right consistency. Serve right away with basmati rice and cilantro.


    • Some of the prep work can be done while the butternut squash is roasting. This accounts for the prep time and cook time not adding up to the total time.
    • If you can’t find unseasoned diced tomatoes, you might need to reduce the added salt somewhat.
    • If you’re new to butternut squash, here are some tips on cutting a butternut squash.


    Calories: 382kcalCarbohydrates: 58gProtein: 10gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 1940mgPotassium: 1307mgFiber: 12gSugar: 14gVitamin A: 20333IUVitamin C: 56mgCalcium: 204mgIron: 6mg