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Home » Recipe » Veggie » Vegan » Butternut Squash and Chickpea Curry

Butternut Squash and Chickpea Curry

Published on February 5, 2016 by Elizabeth Atia 55 Comments
Last Updated on January 28, 2019

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A Redmond Multicooker recipe – only 225 calories per serving!

Butternut Squash & Chickpea Curry

I love a good curry, me.

I’ve been making variations of this particular curry recipe for some time now – it began with using sweet potato and adding handfuls of kale or spinach at the end, but, like many people, I’ve been on a sensible eating plan since the New Year.

I’m not on a diet as I don’t need to lose weight, but I’m strength training for a fitness challenge I have set myself to complete later on in the year. There will be more on this adventure later, but in the meantime, know that I am trying to nourish my body in the best way that I can with the ingredients I have available.

Butternut Squash & Chickpea Curry

This time of year the transport links to my rural island home in Shetland are disrupted, a lot. Ferry cancellations due to storm force (gusting to hurricane!) means that there can often be be a scarcity of fresh fruits and vegetables in the village shops.

I can’t even explain how delighted I was to have acquired a butternut squash recently; the only butternut squash on the shop shelves. This vitamin A loaded vegetable put a big smile on my face, and I made myself a curry.

A low calorie curry packed with flavour and nutrition.

To cook on the hob I need to use a bit more oil to stop the onion and spices from burning, but with my trusty Redmond Multicooker I was able to reduce the oil content (and therefore the calorie content) to the bare minimum. The non-stick bowl and slow cooker type properties of the multicooker makes cooking this curry a cinch.

Butternut Squash & Chickpea Curry - A Redmond Multicooker Recipe
Butternut Squash & Chickpea Curry - A Redmond Multicooker Recipe

Butternut Squash & Chickpea Curry - A Redmond Multicooker Recipe
Butternut Squash & Chickpea Curry - A Redmond Multicooker Recipe

You can serve your curry simply with some low fat natural yogurt and a generous sprinkling of hot chilli pepper, or add rice and/or na’an breads for something a bit more substantial.

For those who are calorie counting this recipe serves four, heartily, and it comes in at less than 225 calories per serving. You feel properly full afterwards too even without the addition of rice or na’an – bonus!

Butternut Squash & Chickpea Curry

Table of Contents

  • Butternut Squash and Chickpea Curry
    • Affiliate Links
    • Instructions 
    • Environmental Information

Butternut Squash and Chickpea Curry

Butternut squash and chickpeas seasoned with fresh garlic, ginger and warming spices. Only 225 calories per serving!
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 people
Author: Elizabeth

Ingredients

  • 1 onion finely chopped
  • 1 tbsp sunflower oil
  • 1 tsp cumin seed
  • 1 tsp coriander seed
  • 1 tbsp garam masala
  • 1/2 tsp ground tumeric
  • 2 cm fresh ginger root finely chopped
  • 3 garlic cloves finely chopped`
  • 400 grams tinned plum tomatoes
  • 1 tbsp tomato puree
  • 750 grams butternut squash peeled and cubed
  • 400 gram tinned chickpeas drained and rinsed
  • sea salt to taste
  • freshly ground black pepper to taste
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Affiliate Links

This recipe card may contain affiliate ingredient and equipment links. As an Amazon Associate I earn from qualifying purchases.

Instructions 

  • Add the oil to the bowl of the multicooker and select FRY. The timer is automatically set for 10 minutes.
  • Add the onions and fry for 3-4 minutes, stirring frequently.
  • Crush the whole cumin and coriander seeds in a small mortar and pestle and add to the cooked onion along with the garam masala, turmeric, ginger and garlic. Season to taste with salt and pepper. Fry for another minute or so.
  • Add the tinned tomatoes and tomato paste and bring to the boil, allowing the 10 minute FRY automatic setting to finish.
  • Add the cubed butternut squash and stir to coat well.
  • Select STEW and set the timer for 40 minutes. Close the lid.
  • After 40 minutes is up, add the tin of drained, rinsed chickpeas and check how tender the squash is. Select STEW and set the timer for 10-20 minutes depending on if your squash needs more or less time.
  • Serve with a spoonful of low fat yogurt and a sprinkling of chopped parsley or coriander leaves.

Environmental Information

Tried this recipe?Mention @TangoRaindrop or tag #elizabethskitchendiary!

Click here to view the nutritional information for this recipe.

MY OTHER REDMOND MULTICOOKER RECIPES
Braised Red Cabbage with Star Anise
Deep Dish Apple & Sultana Crumble
One Pot Lemon Pepper Chicken with Country Vegetable Rice
Chocolate Hazelnut Hot Fudge Pudding Cake

LINKING UP WITH A FEW FOOD BLOGGING CHALLENGES
Extra Veg by Helen at Fuss Free Flavours and Michelle at Utterly Scrummy
Meat Free Monday by Jacqueline over at Tinned Tomatoes
Recipe of the Week by A Mummy Too

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Recipe commissioned by Redmond. This is a paid post.

Filed Under: Recipe, Vegan, Vegetarian, Veggie Tagged With: butternut squash, curry, Extra Veg, Meat Free Monday, Recipe of the Week, Redmond Multicooker, Vegan, Vegetarian

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Comments

  1. Lisa says

    March 18, 2019 at 4:04 pm

    Thank you for the wonderful recipe, Elizabeth.
    At first I had my reservations about vegetarian dishes but this plate really turned my mind. The herbs are delicious and the curry gives the plate a lovely yellow color. I’ve never thought about adding coriander leaves, but I’m definitely going to do that in the future! Besides being tasty, the dish is also very healthy which is a major advantage. My mom always adds chili to her curry. I gave it a try and it makes the dish even better! Be sure to continue making tasty and healthy dishes.

    Reply
  2. Msddah says

    May 22, 2018 at 1:05 pm

    I never had this before but I certainly would Love to give it a trial. Thanks for sharing

    Reply
  3. Anna says

    October 22, 2017 at 6:18 pm

    Thanks for the recipe Elizabeth. This is exactly what I was looking for !

    Reply
  4. Nicky L Ashworth says

    September 12, 2017 at 3:20 pm

    This sounds SO good! I made a butternut squash and chickpea curry but with coconut milk the other week and i’ve been craving something similar! Now I have it!! Can’t wait to make it.

    Reply
  5. Maliha Iftekhar says

    July 13, 2016 at 11:26 pm

    This curry looks beautiful… Loving the South Asian flavors! The low calories are a huge plus.

    Reply
  6. Leila Benhamida says

    March 30, 2016 at 12:27 pm

    Look great. I lobe chick peas

    Reply
  7. Hayley Mulgrove says

    March 11, 2016 at 12:34 am

    This looks really yummy! Am on a diet and this would be perfect for me going to try this Thank you

    Reply
  8. Darrell says

    March 4, 2016 at 6:52 am

    I will certainly be using this recipe as it has all my favourite ingredients in one dish and it looks awesome.

    Reply
  9. Paul Wilson says

    March 3, 2016 at 1:15 pm

    Looks really tasty.

    Reply
  10. Hazel Rea says

    February 27, 2016 at 10:57 pm

    This sounds gorgeous – a big batch with some portions frozen would be great.

    Reply
  11. Andrew Petrie says

    February 26, 2016 at 12:37 pm

    Love it and the Vitamin A in the squash is an added bonus for a health freak like your truly.

    Reply
  12. ashleigh allan says

    February 13, 2016 at 10:13 pm

    This looks great!

    Reply
  13. Daniella says

    February 13, 2016 at 8:20 pm

    Oh my, this looks amazing! I definitely need to try this recipe out.

    Reply
  14. Natasha Mairs says

    February 13, 2016 at 9:52 am

    That just looks so nice. I love butternut squash! And I love tat you have [placed it on a bed of leaves,

    Reply
  15. Camilla says

    February 13, 2016 at 12:21 am

    What a lush curry, I love butternut squash and chickpeas but have never had them together so must try this:-)

    Reply
  16. Rachel says

    February 12, 2016 at 10:08 pm

    Now this looks absolutely divine, I have never had Butternut Squash in a curry, so I am now wanting to try it x

    Reply
  17. Sarah says

    February 12, 2016 at 10:25 am

    I’m not a fan of butternut squash but I do think I could eat it in a curry, I love curry, it’s my favourite meal. I am gonna try this recipe 🙂 Thank you for sharing. xx

    Reply
  18. nicol says

    February 11, 2016 at 10:57 pm

    ive never tried butternut squash before. this looks so delish and very easy to make

    Reply
  19. Ali says

    February 11, 2016 at 10:06 pm

    Looks yummy! I love a veggie curry and this looks so tasty. Love how you have served it with salad too.

    Reply
  20. Life as Mum says

    February 11, 2016 at 7:42 pm

    mmmm this looks and sounds delicious!

    Reply
  21. Jessica says

    February 11, 2016 at 7:10 pm

    I love butternut squash and chickpea curry and this looks incredibly yummy.

    Reply
  22. Catstello says

    February 11, 2016 at 5:59 pm

    I love this idea, love me some chickpeas!

    Reply
  23. Idaintyit says

    February 11, 2016 at 5:34 pm

    A lovely recipe, my husband would love this. I don’t like spicy food but if I take the spices out it would be lovely

    Reply
  24. Stella says

    February 11, 2016 at 5:22 pm

    Food looks yummy as always. This recipe is on my to do list.

    Reply
  25. Laura Hartley says

    February 11, 2016 at 3:37 pm

    I’ve been making a very similar dish but with sweet potato. Next time I’ll have to try with butternut squash to get all that vitamin A!

    Reply
  26. Louise says

    February 11, 2016 at 2:55 pm

    This looks soooo yummy and healthy! I’m going to have to try this myself!

    Reply
  27. Nayna Kanabar says

    February 11, 2016 at 2:17 pm

    What a lovely combination I have tried both ingredients in curry but not together.

    Reply
  28. Bev B says

    February 11, 2016 at 1:02 pm

    My slowcooker is working overtime just now. Haven’t tried chickpeas and butternut squash together- sounds delicious!

    Reply
  29. Jessica says

    February 11, 2016 at 11:59 am

    Oh dear, I love curry too! This one one is perfect my craving now. 😉

    Reply
  30. Liz Mays says

    February 11, 2016 at 12:43 am

    I love this idea. I’m definitely a fan of chickpeas and squash so this could be a great personal lunch recipe for me.

    Reply
  31. The Nice Nest says

    February 10, 2016 at 11:47 pm

    I think I may just have found tomorrow’s dinner as I have a butternut squash in the fridge and some dried chick peas in the pantry. Looks delicious.

    Reply
  32. Jo says

    February 10, 2016 at 11:17 pm

    Hearty choice. I’d serve this with cauliflower rice for a real full belly on a cold winters evening 🙂

    Reply
  33. Mark, CompassandFork says

    February 10, 2016 at 9:00 pm

    This is my sort of recipe. Curry with chickpeeas included are always a winner.

    Reply
  34. Leanne says

    February 10, 2016 at 8:53 pm

    This sounds great! Defo one to bookmark and try at some point!

    Reply
  35. Working mum Blog says

    February 10, 2016 at 8:50 pm

    I do love a good vegetable curry and this one looks too good not to try. Thanks for sharing

    Reply
  36. Emma White says

    February 10, 2016 at 6:06 pm

    oh wow I am a bg fan of curry and this sounds utterly amazing may just give it a try

    Reply
  37. Rebecca Smith says

    February 10, 2016 at 4:42 pm

    This looks absolutely delicious, something for me to definitely try!

    Reply
  38. Ana De Jesus says

    February 10, 2016 at 3:09 pm

    I love butternut squash well done for getting the last one left on shelves! How far is your nearest station?

    Reply
  39. Rhian Westbury says

    February 10, 2016 at 3:07 pm

    I’ve started eating more butternut squash and this does look super yummy. Thanks for the recipe x

    Reply
  40. Dannii @ Hungry Healthy Happy says

    February 10, 2016 at 11:44 am

    This is one of my favourite curries to make. Really hearty and filling, but so healthy too.

    Reply
  41. Heather says

    February 9, 2016 at 4:33 pm

    I love squash and chick peas – this is going to have to get made at my house!

    Reply
  42. justine @ Full Belly Sisters says

    February 9, 2016 at 3:14 pm

    This looks so wonderful and hearty—a perfect soul-warming dish.

    Reply
  43. Nicole says

    February 8, 2016 at 8:59 pm

    This sounds like a delicious curry! I love the use of the squash and chickpeas. What a lovely combination.

    Reply
  44. Mary Ellen -VNutrition says

    February 8, 2016 at 4:37 pm

    This looks so good and perfect for the cooler weather we’re getting here now.

    Reply
  45. The Food Hunter says

    February 8, 2016 at 4:09 pm

    This looks healthy and delicious I love it!

    Reply
  46. Katerina says

    February 8, 2016 at 3:41 pm

    This is such a delicious veg meal! I love butternut squash, actually it is the only type of squash we have in Greece!

    Reply
  47. Divya @ Divya's Culinary Journey says

    February 8, 2016 at 2:32 pm

    The curry looks so delicious and flavorful! Love the way you have served it with yogurt.

    Reply
  48. Angela @marathonsandmotivation.com says

    February 7, 2016 at 4:41 pm

    This looks fabulous! I love Curry, I am pinning this recipe to try later. I would love it if you added it my Sunday Fitness & Food Link-up at http://www.marathonsandmotivation.com

    Reply
  49. Heather Haigh says

    February 7, 2016 at 1:47 am

    I make a curry almost identical to this and it is good.

    Reply
  50. Debi @ Life Currents says

    February 6, 2016 at 4:12 pm

    This sounds so good! So full of flavor. And it looks so fresh and inviting. Yum!

    Reply
  51. KC the Kitchen Chopper says

    February 6, 2016 at 12:30 am

    You have got my attention. This combo sounds amazing. Perfect curry/stew for a wintry evening. Curry is such a spot hitter!

    Reply
  52. Deanna says

    February 5, 2016 at 9:36 pm

    Love a good curry too, me. 😀 This looks and sounds delicious! And very healthy! I’m trying to find yummy recipes i love that are healthy too and this is perfect! Thank you for sharing

    Reply
  53. annjenny says

    February 5, 2016 at 2:20 pm

    Hello! I’ve recently found your lovely blog. This curry looks delicious. It’s just the sort of thing I love to eat. I have been growing Butternut squash on our allotment, but they do need a fair amount of warmth and sunshine, which I imagine can be in short supply in Shetland.

    Reply
  54. Whitney Abigail says

    February 5, 2016 at 11:24 am

    I need to get a multi cooker, looks like they work wonders!

    Reply

Trackbacks

  1. Butternut Squash and Chickpea Curry – UK Food and Drink News – Nosh Online says:
    February 5, 2016 at 10:48 pm

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Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home - for now. One eye is always on the horizon. Read More…

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