Butternut Squash And Chickpea Curry Recipe

Name: Butternut Squash And Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter; 1 teaspoon ground turmeric; 1 tablespoon ground cumin; 10 whole cloves, approx. 1/2 teaspoon ground, more to taste; 1 teaspoon salt; 1 teaspoon ground cayenne pepper; 1/4 cup light brown sugar; 1/2 cup tomato puree, I used 8 oz. tomato sauce; 2 lbs butternut squash, peeled and cut into 3/4-inch cubes; 3 cups chickpeas, cooked, I used 2 16 oz. cans, rinsed; 1 cup Greek yogurt, plain for topping; 3 scallions, sliced for garnish; 1/4 cup broth, for thinning vegetable, chicken (optional); basmati rice, cooked, 1/2 -1 C per person more as desired

Servings: persons

1/4 cup butter
1 teaspoon ground turmeric
1 tablespoon ground cumin
10 whole cloves, approx. 1/2 teaspoon ground, more to taste
1 teaspoon salt
1 teaspoon ground cayenne pepper
1/4 cup light brown sugar
1/2 cup tomato puree, I used 8 oz. tomato sauce
2 lbs butternut squash, peeled and cut into 3/4-inch cubes
3 cups chickpeas, cooked, I used 2 16 oz. cans, rinsed
1 cup Greek yogurt, plain for topping
3 scallions, sliced for garnish
1/4 cup broth, for thinning vegetable, chicken (optional)
basmati rice, cooked, 1/2 -1 C per person more as desired

1
Start cooking your basmati rice.
2
Move oven rack to middle position and preheat oven to 425 degrees.
3
Set a medium pot over medium-low heat. Add butter and cook until melted and foam subsides, about 2 minutes. Careful not to burn, (it is ok if the butter browns a bit while cooking. My butter browned and it still tasted great).
4
Stir in turmeric, cumin, cloves, salt, cayenne and sugar and cook until aromatic, about 1 minute.
5
Stir in tomato puree/ sauce and squash until well combined.
6
Transfer to a large casserole dish, (cover, although not specified, I covered to retain moisture) and bake on middle rack of oven until squash is browned and easily pierced with a sharp knife, about 20 minutes.
7
Remove casserole from oven. Stir in chickpeas until well combined.
8
Return to oven and roast, uncovered, until chickpeas are heated through, about 5 -10 minutes. Season with salt to taste.
9
Remove the whole cloves if using.
10
Although this recipe does does not call for broth, if you would like more sauce, add vegetable or chicken broth to thin.
11
Serve over basmati rice. Garnish with scallions and a dollop of yogurt.

2133

kcal

Calories

204

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup butter, 1 teaspoon ground turmeric, 1 tablespoon ground cumin, 10 whole cloves, approx. 1/2 teaspoon ground, more to taste, and more.

Yes, Butternut Squash And Chickpea Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash And Chickpea Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions