Butternut Squash and Chickpea Curry

Happy Tuesday! 2020 is all about new adventures and in that spirit I tried cooking something I had never made before: curry. I do love Indian food and curry so when I started to get a craving this time, I decided to make it myself rather than calling in delivery. I was always under the impression this was a complicated dish to make but I’m proud to report this butternut squash and chickpea curry comes together in just 35-40 minutes!

This dish combines two of my favorite vegetables in a warm, flavorful and satisfying dish – perfect for the cold winter months. I enjoyed this curry on coconut cauliflower rice but feel free to serve with basmati rice or any other grain of choice.


  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes

Ingredients: makes 3- 4 servings

  • 1 1/2 pounds of peeled and cubed butternut squash (I used the pre-cubed squash from Trader Joes to save time)
  • 1 can chickpeas, drained and rinsed
  • 4 garlic cloves, minced
  • 1 white or yellow onion, chopped
  • 3 tablespoons olive oil
  • 1 tablespoon fresh ginger, peeled and minced
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric powder
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon cinnamon
  • 2 cups chicken broth
  • 1 14-oz can coconut milk
  • 1/4 cup golden raisins (optional)
  • 1 tablespoon lime juice
  • 1 bunch fresh cilantro
  • Salt and pepper to taste
  • Grain of choice: rice, quinoa or cauliflower rice


Heat the olive oil in a large pot. Add in the onions and garlic and cook until the onions are translucent. Add in the minced ginger, curry powder, turmeric, cinnamon, chili powder, salt and pepper. Mix together and add in the chicken stock to avoid sticking.

Add in the cubed butternut squash and coconut milk. Bring to a boil and then reduce to a simmer. Cover and simmer for about 15 minutes.

Once the squash is soft, transfer about half the mixture to a blender and puree the mixture. You can also use an immersion blender in the pot if you have one. Add the puree back to the pot.

Add in the rinsed chickpeas, raisins and lime juice. Let the mixture simmer again for about 10-12 minutes. Leave the lid off to allow the mixture to thicken.

Once complete, serve on top of your grain of choice, top with cilantro leaves and a lime wedge. Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s