Cozy Butternut Squash Chickpea Curry

Ready in: 50 minutes · Serves: 4 · Technique: Cooking · Storage: Up to 4 days in the refrigerator.

Quick Answer

This Butternut Squash Chickpea Curry combines the warmth of spices and seasonal flavors for a comforting dish that's perfect for chilly days.

Living in New York City, the onset of colder weather often inspires a deeper appreciation for warming, comforting dishes. As the leaves turn and Thanksgiving and Christmas approach, I find myself gravitating toward hearty meals that embody the spirit of the season. One of my favorites to whip up is Butternut Squash Chickpea Curry. This dish is not only rich in flavor and nutrition, but it also fills the kitchen with the warm, inviting aromas of spices that make it feel like home.

A Cozy Holiday Treat

Why You'll Love This Recipe

• Warm and comforting dish perfect for chilly weather.
• Loaded with nutrition from butternut squash and chickpeas.
• Rich in flavor with a blend of aromatic spices.
• Easy to prepare and perfect for meal prep.
• Versatile and customizable with optional ingredients.

Ingredients

Gather these ingredients to create your Butternut Squash Chickpea Curry:

Vegetables

• 1 medium butternut squash, peeled and diced into 1-inch cubes
• 1 medium onion, diced
• 3 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 cups fresh spinach (optional, for added nutrition)

Canned Goods

• 1 can (15 ounces) of chickpeas, drained and rinsed
• 1 can (14 ounces) of diced tomatoes
• 1 can (14 ounces) of coconut milk

Spices and Seasonings

• 2 tablespoons olive oil
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• Salt and pepper to taste

How to Make Butternut Squash Chickpea Curry (Step-by-Step)

Follow these steps to create a delicious and comforting curry:

Step 1: Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onion, and as it begins to soften, the sweet, earthy aroma fills the air-this is your first hint that a comforting curry is on the way. After about 5 minutes, stir in the minced garlic and grated ginger; let them mingle for another minute until fragrant.

Step 2: Spice It Up

Next, sprinkle in the curry powder, ground cumin, and turmeric. Stir them into the onions, allowing the spices to bloom and release their essential oils. The colors will deepen, and you'll start to feel that warm kick already.

Step 3: Add the Butternut Squash

Toss in those vibrant butternut squash cubes, and stir to coat them in the spicy medley. As they start to sizzle, imagine all that depth and flavor seeping into every nook and cranny.

Step 4: Tomatoes and Chickpeas

Pour in the can of diced tomatoes along with their juices and the chickpeas. Give everything a good stir before pouring in the creamy coconut milk-this is where the curry transforms into a luscious, velvety delight.

Step 5: Simmer

Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for about 20-25 minutes, or until the butternut squash is fork-tender and the curry has thickened slightly. As it bubbles away, the comforting blend of spices fills your kitchen, making it impossible to resist.

Step 6: Add Spinach

If you choose to include spinach, add it in the final 5 minutes of cooking. It will wilt beautifully, adding a pop of color and nutrition.

Step 7: Season and Serve

Taste for seasoning, adding salt and pepper as needed. For an extra burst of freshness, garnish with chopped cilantro before serving.

Common Mistakes to Avoid

• Skipping the Aromatics: Don't rush past the step of sautéing the onion, garlic, and ginger; this builds the foundation of flavor.
• Under-cooking the Squash: Make sure the butternut squash is tender before serving; it should melt in your mouth.
• Not Adjusting Seasoning: Always taste your curry before serving. Adjusting seasonings can elevate your dish from good to great.

Tips and Tricks for Success

• Allow the spices to bloom in oil before adding other ingredients for enhanced flavor.
• Use fresh ingredients whenever possible for the best taste and nutrition.
• Experiment with additional spices like coriander or chili powder for extra depth.
• Let the curry simmer longer for a deeper flavor and richer texture.

Variations

• Swap chickpeas for lentils for a different protein source.
• Add other vegetables like bell peppers or sweet potatoes for more variety.
• Use almond milk instead of coconut milk for a lighter version.
• Incorporate leafy greens such as kale or Swiss chard in place of spinach.

How to Serve

• Serve over fluffy basmati rice or quinoa to soak up the sauce.
• Pair with warm, homemade naan for dipping.
• Top with fresh cilantro for an added burst of flavor and color.
• Accompany with a side of yogurt or raita to balance the spices.

Make Ahead and Storage

• Make Ahead: Prep the butternut squash and chop vegetables a day in advance.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat gently on the stove, adding a splash of water or coconut milk to loosen it up if necessary.
• Freezing: This dish freezes beautifully; store in a freezer-safe container for later cozy meals.

Recipe Notes / What I Learned

While testing this recipe, I discovered that letting the spices bloom in oil really amplifies their flavors and makes a significant difference in the final dish. Additionally, I love how the color and texture of the butternut squash create a beautiful presentation that's perfect for holiday gatherings.

Yield and Serving Size

Yield: 4 servings · Serving Size: 1 cup

Nutrition Snapshot

Estimated Nutrition Per Serving: ~350 calories · 10g protein · 55g carbs · 12g fat

Recipe by:

Dana Ramsey

Cozy Butternut Squash Chickpea Curry

A warming dish combining butternut squash and chickpeas infused with aromatic spices, ideal for chilly weather.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Indian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Group: Vegetables

• 1 medium butternut squash, peeled and diced into 1-inch cubes
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated

Group: Canned Goods

• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 1 can (14 ounces) coconut milk

Group: Spices and Seasonings

• 2 tablespoons olive oil
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• Salt and pepper to taste

Group: Optional Ingredients

• 2 cups fresh spinach Optional, for added nutrition

Equipment

• Large pot

Method

 

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and grated ginger for another minute until fragrant.
2. Sprinkle in the curry powder, ground cumin, and turmeric. Stir to coat the onions, allowing the spices to release their oils.
3. Add the butternut squash cubes and stir to coat. Cook for a few minutes.
4. Pour in the diced tomatoes with their juices and the chickpeas. Mix well, then stir in the coconut milk.
5. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20-25 minutes, until the butternut squash is tender.
6. If using, add spinach in the last 5 minutes of cooking. Stir until wilted.
7. Season with salt and pepper to taste. Serve hot, garnished with chopped cilantro if desired.

Notes

Ensure the butternut squash is tender before serving; it should melt in your mouth.

FAQs