![['A close-up view of vibrant Butternut Squash Chickpea Curry in a bowl, showing chunks of squash and chickpeas.', 'A side view of a delicious curry dish with a rich golden color, featuring butternut squash and garnished with herbs.', 'An inviting bowl of Butternut Squash Chickpea Curry, highlighting the creamy texture and colorful ingredients.', 'A close-up image of a hearty curry filled with butternut squash and chickpeas, served in a rustic bowl.']](https://proteinrecipelab.com/wp-content/uploads/2026/07/butternut-squash-chickpea-curry_1_U1.webp)
Butternut Squash Chickpea Curry
A hearty and flavorful vegetarian curry combining roasted butternut squash and chickpeas in a fragrant spice blend, perfect for a cozy meal.
Ingredients
Vegetables
- 2 tablespoons olive oil
- 1 piece onion (chopped)
- 3 cloves garlic (grated)
- 1 inch ginger (grated)
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin (optional)
- ¼ teaspoon red pepper flakes (or more to taste)
- 2 pounds butternut squash (peeled and chopped)
- 1 can (15 oz / 400 g) chickpeas (drained and rinsed)
- 2 cups vegetable broth
- 1 can (15 oz / 400 g) crushed tomatoes
- 1 can (15 oz / 400 g) coconut milk (light)
- ¾ teaspoon salt (or more to taste)
Finish and Serve
- 1 squeeze lemon juice
- ½ teaspoon garam masala (optional)
- fresh cilantro (for garnish) fresh cilantro (optional)
Instructions
- Peel, seed, and chop the butternut squash into bite-sized pieces. Set aside.
- Heat olive oil in a skillet, cook onion until soft, then add garlic, ginger, and spices. Cook 1 minute until fragrant.
- Add squash, chickpeas, broth, tomatoes, and coconut milk. Season and simmer for 25 minutes until squash is tender.
- Turn off heat, stir in garam masala if using, and let rest a few minutes. Serve with lemon juice and cilantro.
Notes
For extra flavor, garnish with fresh cilantro and a squeeze of lemon.