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–+ servings
Butternut Squash and Chickpea curry in a bowl with lime
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5 from 17 votes

Butternut Squash and Chickpea Curry

Packed full of flavour this comforting butternut squash and chickpea curry is easy to make and ready in 30 minutes!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner, Main Course
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Author: James Wythe

Equipment

  • Chopping Board
  • Knife
  • Baking tray - approx 20x20cm (if not using air fryer)
  • Air fryer (optional)
  • large non stick frying pan
  • Wooden spoon

Ingredients

  • 1 butternut squash small
  • 1 onion
  • 3 cloves garlic
  • 1 tbsp mild curry powder
  • 1 tsp paprika
  • 400 g tinned chickpeas
  • 400 g can chopped tomatoes
  • 1 tsp harissa paste
  • 3 tbsp yoghurt (coconut or greek)
  • 1 handful fresh spinach optional
  • 1 tbsp olive oil
  • pinch salt and pepper
Metric - US Customary

Instructions

  • Firstly, peel the butternut squash and cut it into cubes.
  • Drizzle with olive oil and roast in a baking tray for 30 mins at 200C / 390F in the oven or for 18 minutes in an air fryer at 205C / 400F.
  • Meanwhile, finely dice the onion and garlic.
  • Heat a pan/pot with oil adding in the onion, garlic, curry powder, paprika and a pinch of salt. Stir and fry together for 2-3 minutes.
  • Now add in the drained chickpeas, canned tomatoes and 1/4 can of water (hint: use the can from the tomatoes to measure the water) as well as the harissa paste and yoghurt and stir to combine. Simmer for a further 7 minutes.
  • After 7 minutes add the roasted butternut squash and stir through the optional spinach if using.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: In the fridge for up to 3 days. It is just as delicious the next day or a couple of days after that! 
To Freeze:Allow to cool, store in an airtight container in the freezer for up to 2 months. To cook again, allow to defrost, and re-heat over a low heat until piping hot.
Tip 1: Harissa is a hot chilli paste that originated in Tunisia, North Africa.
Tip 2: If you prefer a spicy curry then double the quantities.
Tip 3: If you have more time, allow this curry to simmer for a little longer to develop even more flavour.

Nutrition

Calories: 235kcal | Carbohydrates: 38g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Fiber: 10g | Sugar: 8g