Butternut Squash and Chickpea Curry

Butternut Squash and Chickpea Curry

My scrummy butternut squash and chickpea curry is perfect for the cooler autumnal weather.

The cooler weather is the perfect excuse for warm comforting bowls of food…, especially curries! You should know by now that chickpeas are a regular feature in my most of curries. They do not only taste delicious, but they are a great source of nutrients especially for vegans.

Many of us know that chickpeas are an important source of protein. Beyond that, chickpeas may play an important role in promoting bone health. They are rich in manganese, calcium and phosphorus, minerals that help build bones and are important for healthy bone structure. The fibre in chickpeas is known to reduce cholesterol levels, regulate appetite and reduce food cravings.

I can finally say that I love butternut squash and, to be honest, I have no idea why I disliked them in the first place. My favourite way to eat them now is in stews and in curries. Now that they are in season, I had to include them in this recipe. I typically buy them frozen because they are peeled and diced.

As with all of my recipes, this one cooks within 30-35 minutes and you can enjoy it with rice or naan bread. Popadoms would be great on the side if you want some added crunch.

I now typically use Alpro Coconut Cuisine instead of coconut milk these days because it has a lot less saturated fat. It tastes just as amazing as pure coconut milk, so to me, it is a no-brainer.


Butternut Squash and Chickpea Curry

  • Author: somiigbene
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: Serves 2 1x


My scrummy butternut squash and chickpea curry is perfect for the cooler autumnal weather.



  • 240g cooked chickpeas
  • 200g frozen butternut squash
  • 2 small shallots, finely chopped
  • 2 garlic cloves, finely minced
  • ¼ teaspoon tomato pureé
  • ½ teaspoon ground ginger
  • ¼ teaspoon turmeric powder
  • ½ hot chili powder
  • 1 vegetable stock cube
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 100ml Alpro coconut cuisine
  • 2 tablespoons freshly chopped coriander, to garnish
  • 1 tablespoon olive oil (optional)


Heat a splash of water (or vegetable oil) in a medium pan then saute or fry the shallots, garlic, and spices for 1-2 minutes. Add the butternut squash, vegetable stock cube and a splash of water then cook on a low-medium heat for about 10 minutes.

Stir in the chickpeas and coconut milk and cook for a further 15-20 minutes or until the squash is properly cooked and the curry thickens. Then stir in half of the coriander, cook for a further minute and then serve with naan bread or rice.



Leave a Reply

%d bloggers like this: