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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Butternut Squash and Chickpea Curry

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This delicious Butternut Squash and Chickpea Curry is packed with goodness and great flavors! The texture of this healthy curry is just perfect, it’s full bodied and the chickpeas give it just the right amount of bite!

butternut squash and chickpea curry, served on a white plate with couscous on the side

It’s been a rather cool and rainy couple of weeks – typical “Juneuary” in Seattle.

On days like that, I love making a hearty recipe that just warms you to the bones. Something that sticks to your insides and leaves you full and happy. This Butternut Squash and Chickpea Curry does just that.

I served this with a mint & almond whole wheat couscous that helped absorb some of that great spicy curry sauce. Thanks to the chickpeas, almonds and couscous, this curry also has great texture. My whole family gobbled this up!

Tools and Equipment You’ll Need

butternut squash and chickpea curry, served on a white plate with couscous on the side

How To Make Butternut Squash And Chickpea Curry – Step By Step 

Step 1: Chop your veggies, herbs and the butternut squash. To cut the squash: slice off the top & bottom, and then cut it in half width wise. Peel both halves. Then cut each half length wise. Scoop out the seeds. Then chop into cubes! Heat oil over medium heat in a large pot, and add the onion until soft.

onions sauteeing in a pot

Step 2: Add the garlic and cook for about 20 seconds, then add the cumin, turmeric and cayenne pepper. Cook for 30 seconds, stirring continuously. Add the paprika, tomato paste, sugar and half the cilantro, parsley, salt and pepper. Stir.

spices and onions sauteeing in a pot

Step 3: Add the tomatoes and the drained chickpeas. Stir and then add the butternut squash and the water, stir and then cover with the lid.

chickpeas and other ingredients sauteeing in a pot

Step 4: Once simmering, turn the heat down to low and cook covered for 35 minutes.

chickpea curry cooking on the stove

Step 5: Cook couscous according to package directions with vegetable stock or water. Once it’s cooked, fluff with a fork and stir in mint + almonds.

bowl of couscous, top view

Step 6: Garnish curry with some cilantro and serve with couscous.

butternut squash and chickpea curry, served on a white plate with couscous on the side

What makes this Butternut Squash and Chickpea Curry healthy?

  • High in Fiber: Between the chickpeas and vegetables, this recipe is already packed with fiber. Additionally, whole-wheat couscous is a whole grain, which means it has more fiber and nutrients than regular refined couscous. The added fiber helps you feel full on a smaller serving. 
  • High in Plant Protein: The added chickpeas in this curry give this dish additional protein which is essential for building muscle.
  • Low in Fat and Calories: This dish uses loads of spices and fresh herbs to give it a rich depth of flavor. Without the addition of coconut milk, the fat and calories are greatly reduced. One serving has under 400 calories and 9 grams of fat. 
  • Rich in Vitamins and Nutrients: This recipe is full of natural plant sources of nutrients including tomatoes, onions, fresh herbs, and butternut squash. Together, these are rich in potassium, vitamin A, and vitamin C.  

Will kids enjoy this Butternut Squash and Chickpea Curry?

Kids will love this dish! It’s not too spicy, and the butternut squash is sweet and creamy. If your kids are resistant, serve them the whole wheat couscous, and the big chucks of butternut squash without as much sauce.

butternut squash and chickpea curry, served on a white plate with couscous on the side

Do I need to peel butternut squash?

Yes, you do need to peel butternut squash before adding it to this curry. The peel of a butternut squash is very tough and inedible. You can bake the butternut squash, and then remove the meat from the peel, but you should not chop the butternut squash and add it to your dishes without peeling it first. 

Can you substitute sweet potatoes for butternut squash?

Yes, sweet potatoes would make an excellent substitution in this curry if you do not have butternut squash on hand. They have a different flavor, however both are rather sweet and have a similar coloring. Sweet potatoes will need as long to cook as the butternut squash.

What do you serve with Butternut Squash and Chickpea Curry?

I served a nutty whole wheat couscous which paired perfectly with the curry. It absorbed all the spices and juices. I loved how the curry just seeped out from the sides and got absorbed into the couscous. Not only was this extremely satisfying, but it was very healthy as well: full of fiber with the butternut squash, chickpeas, tomatoes and couscous; and a nice balance of protein from the chickpeas + almonds. 

If you don’t have whole wheat curry you can also serve this with…

  • Quinoa
  • Brown Rice
  • Bulgar
  • Whole wheat naan
butternut squash and chickpea curry, served on a white plate with couscous on the side

Top Tips for Making Butternut Squash and Chickpea Curry

  • Peel the butternut squash before chopping into chunks.
  • Make sure you cut up the squash into similar sized chunks, so they all cook evenly. 
  • Rinse and drain the chickpeas.
  • Taste for the amount of spice and adjust accordingly. For kids, add less spice and serve it to them first; you can always add more spice and heat to your helping!
  • Store in the refrigerator in an air tight container for 3-4 days.
  • Garnish with cilantro for an extra pop of color and freshness.

Check Out These Other Delicious Curry Recipes

If you have tried this Butternut Squash And Chickpea Curry recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!

butternut squash and chickpea curry, served on a white plate with couscous on the side
Print Recipe
5 from 5 votes

Butternut Squash and Chickpea Curry

This delicious Butternut Squash and Chickpea Curry is packed with goodness and great flavors! The texture of this healthy curry is just perfect, it's full bodied and the chickpeas give it just the right amount of bite!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 387.3kcal
Author: Anjali Shah

Ingredients

For the curry:

For the couscous:

  • 1 cup Whole wheat couscous
  • 1 cup Vegetable stock
  • Chopped fresh mint
  • 3 tbsp Sliced roasted almonds

Instructions

  • Chop your veggies, herbs and the butternut squash. To cut the squash: slice off the top & bottom, and then cut it in half width wise. Peel both halves. Then cut each half length wise. Scoop out the seeds. Then chop into cubes!
  • Heat oil in a large pot, and add the onion until soft. Add the garlic and cook for about 20 seconds, then add the cumin, tumeric and cayenne pepper. Cook for 30 seconds, stirring continuously. Add the paprika, tomato paste, sugar and half the cilantro, parsley, salt and pepper. Stir.
  • Add the tomatoes and the drained chickpeas. Stir and then add the butternut squash and the water, stir and then cover with the lid. Once simmering, turn the heat down to low and cook covered for 35 minutes.
  • Cook couscous according to package directions with vegetable stock or water. Once it’s cooked, fluff with a fork and stir in mint + almonds.
  • Garnish curry with some cilantro and serve with couscous.

Notes

Top Tips for Making Butternut Squash and Chickpea Curry
  • Peel the butternut squash before chopping into chunks.
  • Make sure you cut up the squash into similar sized chunks, so they all cook evenly. 
  • Rinse and drain the chickpeas.
  • Taste for the amount of spice and adjust accordingly. For kids, add less spice and serve it to them first; you can always add more spice and heat to your helping!
  • Store in the refrigerator in an air tight container for 3-4 days.
  • Garnish with cilantro for an extra pop of color and freshness.

    Nutrition

    Calories: 387.3kcal | Carbohydrates: 67g | Protein: 13.5g | Fat: 9g | Saturated Fat: 1g | Sodium: 1470.5mg | Potassium: 868.7mg | Fiber: 14g | Sugar: 6g

    Posted In…

    Entrees ·

    From healthy versions of favorites to cozy curries, these main courses are sure to bring some new recipes to your family’s table.

    26 responses to “Butternut Squash and Chickpea Curry”

    1. Your cooking instructions refer to adding “half the coriander” in the second bullet point, but I don’t see coriander in the list of ingredients. What is the amount of coriander and when do you add the second half?

      • Hi Linda! Sorry for the confusion! Coriander and cilantro are the same (cilantro is fresh coriander, but there is also ground coriander and coriander seeds which are different). So when the directions say add “half the coriander” – it means “half the cilantro.” I’ve updated the post so that everything reads “cilantro” so that it’s clear! Thanks and hope you like the recipe!

      • Hi Jamir! I’m so glad you liked it! This makes 5 servings, and each serving has ~370 calories. I just updated the recipe with the nutritional info as well. Thanks again!

    2. This was delicious! I had some extra fresh ginger I grated into the pot and it was an amazing counter to the spice! It was a great cold night treat with full flavor and without the calories of take out Indian!

      • Yaay!! I’m so happy to hear that Jen! Love the idea of adding grated fresh ginger to the recipe as well – I’ll be doing that next time! 🙂

      • I think you probably could! I don’t use a crock pot but I’ve heard that you can make almost anything in there. I’m sure the flavors would taste great slow cooked for hours 🙂

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