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Butternut Squash and Chickpea Curry

Published on February 5, 2016 • Last updated November 19, 2024 by Elizabeth
Jump to Recipe Print Recipe

This butternut squash and chickpea curry is a nutritious vegetarian dish that combines the sweetness of squash with the nutty flavour of chickpeas in an aromatic sauce with spices, including cumin and turmeric. Typically served with rice or naan, it’s a warm and flavourful meal that can be tailored in spiciness to suit individual preferences.

Prep Time: 10 minutes

Cooking Time: 1 hour

Difficulty: Easy

Table of Contents[Hide][Show]
  • Ingredients
  • Instructions
  • Butternut Squash and Chickpea Curry
  • Other curry recipes you might like

Butternut squash and chickpea curry is a delightful vegetarian dish that combines the hearty sweetness of butternut squash with the nutty flavour of chickpeas.

This curry is simmered in a rich, aromatic sauce made from a blend of spices, including cumin, coriander, turmeric, garlic, ginger, and onions. Once cooked, the squash becomes tender and creamy, perfectly complementing the firm texture of the chickpeas. Together, they create a satisfying and nutritious meal that’s both comforting and flavorful, ideal for any occasion.

Typically, this curry is garnished with fresh coriander and a squeeze of lemon juice to enhance its vibrant flavours. It’s often served over fluffy basmati rice or with warm naan bread.

The dish offers a symphony of flavours and is packed with vitamins, fibre, and protein, making it a healthy choice.

Perfect for those who enjoy a touch of spice and warmth in their meals, this curry can be easily adjusted in terms of heat to suit individual preferences, making it a versatile option for diverse palates.

Ingredients

  • 1 onion
  • 1 tbsp sunflower oil
  • 1 tsp whole cumin seeds
  • 1 tsp whole coriander seeds
  • 1 tbsp garam masala
  • 1/2 tsp ground turmeric
  • 2 cm fresh ginger root
  • 3 garlic cloves
  • 400 grams tinned plum tomatoes
  • 1 tbsp tomato puree
  • 750 grams butternut squash 
  • 400 gram tinned chickpeas 
  • Shetland sea salt to taste
  • freshly ground black pepper 

↓ Jump to the full, printable recipe. ↓

Instructions

  1. Heat oil in a medium-sized saucepan over medium-high heat.
  2. Add the onions and fry for 3-4 minutes, stirring frequently.
  3. Toast and crush the cumin and coriander seeds in a small mortar and pestle. Add them 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.
  4. Add the tinned tomatoes and tomato paste and bring to a gentle simmer.
  5. Add the cubed butternut squash and stir to coat well.
  6. Simmer gently for 40 minutes.
  7. Add the tin of drained, rinsed chickpeas and check the squash’s tenderness. Simmer for 10-20 minutes more, depending on whether your squash needs more or less time.
  8. Serve with a spoonful of low-fat yoghurt, fresh coriander leaves and a squeeze of lemon juice.

Recipe Difficulty Levels

Easy

Requires basic cooking skills and ingredients you most likely already have in your kitchen.

Moderate

Requires more experience, preparation and/or cooking time. You may have to source special ingredients.

Challenging

Recipes requiring more advanced skills and experience and maybe some special equipment.

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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Print Pin Rate
Course: Main Course
Cuisine: Middle Eastern
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 10 minutes minutes
Servings: 4 people
Calories: 337kcal
Author: Elizabeth

Ingredients

  • 1 onion finely chopped
  • 1 tbsp sunflower oil
  • 1 tsp whole cumin seeds
  • 1 tsp whole coriander seeds
  • 1 tbsp garam masala
  • 1/2 tsp ground turmeric
  • 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
  • Shetland sea salt to taste
  • freshly ground black pepper to taste

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Instructions 

  • Heat 1 tbsp sunflower oil in a medium-sized saucepan over medium-high heat.
  • Finely chop 1 onion and fry for 3-4 minutes, stirring frequently.
  • Toast and crush 1 tsp whole cumin seeds and 1 tsp whole coriander seeds in a small mortar and pestle. Add them to the cooked onion along with the 1 tbsp garam masala, 1/2 tsp ground turmeric, 2 cm fresh ginger root, grated, and 3 garlic cloves, finely chopped. Season to taste with Shetland sea salt and freshly ground black pepper. Fry for another minute or so.
  • Add 400 grams tinned plum tomatoes and 1 tbsp tomato puree and bring to a gentle simmer.
  • Add 750 grams butternut squash, peeled and cubed, and stir to coat well.
  • Simmer gently for 40 minutes.
  • Rinse and drain 400 gram tinned chickpeas and add to the pot. Check the squash's tenderness. Simmer for 10-20 minutes more, depending on whether your squash needs more or less time.
  • Serve with a spoonful of low-fat yoghurt, fresh coriander leaves and a squeeze of lemon juice.

Nutrition

Calories: 337kcal | Carbohydrates: 62g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 151mg | Potassium: 1335mg | Fiber: 14g | Sugar: 15g | Vitamin A: 20201IU | Vitamin C: 53mg | Calcium: 193mg | Iron: 6mg

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Kheera Cucumber and Tomato Curry

Kheera Cucumber and Tomato Curry

Category: Recipe, Vegan, Vegetarian, VeggieTag: butternut squash, Chickpeas, curry recipes

About Elizabeth

Solivagant. Foodie. Calls Shetland home.

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Reader Interactions

Comments

  1. Lisa

    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

    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

    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

    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

    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

    March 30, 2016 at 12:27 pm

    Look great. I lobe chick peas

    Reply
  7. Hayley Mulgrove

    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

    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

    March 3, 2016 at 1:15 pm

    Looks really tasty.

    Reply
  10. Hazel Rea

    February 27, 2016 at 10:57 pm

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

    Reply
  11. Andrew Petrie

    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

    February 13, 2016 at 10:13 pm

    This looks great!

    Reply
  13. Daniella

    February 13, 2016 at 8:20 pm

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

    Reply
  14. Natasha Mairs

    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

    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

    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

    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

    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

    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

    February 11, 2016 at 7:42 pm

    mmmm this looks and sounds delicious!

    Reply
  21. Jessica

    February 11, 2016 at 7:10 pm

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

    Reply
  22. Catstello

    February 11, 2016 at 5:59 pm

    I love this idea, love me some chickpeas!

    Reply
  23. Idaintyit

    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

    February 11, 2016 at 5:22 pm

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

    Reply
  25. Laura Hartley

    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

    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

    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

    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

    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

    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

    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

    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

    February 10, 2016 at 9:00 pm

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

    Reply
  34. Leanne

    February 10, 2016 at 8:53 pm

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

    Reply
  35. Working mum Blog

    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

    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

    February 10, 2016 at 4:42 pm

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

    Reply
  38. Ana De Jesus

    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

    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

    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

    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

    February 9, 2016 at 3:14 pm

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

    Reply
  43. Nicole

    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

    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

    February 8, 2016 at 4:09 pm

    This looks healthy and delicious I love it!

    Reply
  46. Katerina

    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

    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

    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

    February 7, 2016 at 1:47 am

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

    Reply
  50. Debi @ Life Currents

    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

    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

    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

    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

    February 5, 2016 at 11:24 am

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

    Reply

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