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Delicious 55-Minute Butternut Squash and Chickpea Curry

Butternut Squash and Chickpea Curry with roasted squash and chickpeas in a creamy coconut-tomato sauce
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Butternut Squash and Chickpea Curry combines seasonal ingredients in an approachable roasting and stovetop recipe with a carefully controlled texture. The independently written steps preserve the verified quantities, yield, and timing while giving home cooks clear cues for serving the finished dish.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed (about 3 to 4 cups)
  • 2 tablespoons coconut oil, plus oil for roasting
  • 1 red onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 thumb-size piece fresh ginger, grated
  • 1 tablespoon medium curry powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon hot chili powder
  • 1 (400-milliliter) can chopped tomatoes
  • 1 (400-milliliter) can coconut milk
  • 200 milliliters vegetable stock
  • 1 (400-gram) can chickpeas, drained
  • Salt and black pepper, to taste
  • Chopped fresh cilantro and cooked basmati rice, for serving

Instructions

  1. Heat the oven to 400°F. Peel, seed, and cut the squash into even 1/2- to 1-inch cubes. Spread on a large tray, drizzle with oil, season with salt and pepper, and roast for 35 to 40 minutes until soft with browned edges.
  2. While the squash roasts, melt the coconut oil in a large pan over medium heat. Cook the red onion for a few minutes, then add garlic and ginger and cook for 1 minute.
  3. Add curry powder, garam masala, ground cumin, cumin seeds, turmeric, and chili powder. Stir for about 30 seconds until fragrant, adding a little oil if the pan looks dry.
  4. Pour in chopped tomatoes, coconut milk, and vegetable stock. Simmer gently for 10 minutes, then blend the sauce until smooth if desired and return it to the pan.
  5. Add drained chickpeas and simmer for 5 to 10 minutes until thick and creamy. Season, fold in the roasted squash, and serve with cilantro and basmati rice.

Notes

  • Keep the squash cubes similar in size so their centers soften at the same rate.
  • Bloom the spices briefly and stir constantly to release aroma without scorching them.
  • Blend hot sauce safely in batches or use an immersion blender with the pan stable on the stovetop.
  • Nutrition information is an estimate calculated per serving and may vary by ingredient brand and portion size.

Nutrition

Keywords: Butternut Squash and Chickpea Curry, Chickpea Curry, Butternut Squash Recipes, Vegan Dinner, Vegetarian Curry, Coconut Curry, Fall Dinner, Healthy Recipes

Find it online: https://thekitchenfinesse.com/2026/08/08/butternut-squash-and-chickpea-curry/