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butternut squash and chickpea curry in a serving bowl topped with cilantro leaves
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Butternut Squash and Chickpea Curry

This easy curry is made with coconut milk and speckled with chopped spinach. It requires only 20 minutes of hands-on time and one pan, making it a great weeknight dinner.
Course Main Course
Cuisine American, Indian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 3
Calories 625kcal

Ingredients

Instructions

  • Warm the coconut oil in a large skillet over medium heat. Make sure you use a big skillet with fairly high sides to accommodate for the volume of ingredients. If you don't have a big skillet, use a Dutch oven or soup pot.
  • Add the onion and cook for 5 minutes until translucent. Stir in the garlic, ginger, curry powder, cumin, turmeric, salt, and pepper. Cook for a minute until fragrant.
  • Add the butternut squash, vegetable broth, and coconut milk to the skillet. Increase heat to bring to a boil, then reduce heat to maintain a rapid simmer. Cook, stirring occasionally, for 25 to 30 minutes until the squash is fork-tender.
  • Stir in the chopped spinach and chickpeas. Cook for a couple more minutes until warmed through.
  • Serve on its own, over brown rice, or with pita bread. You can also add cilantro and lime juice before serving. Enjoy!
  • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post).

Notes

  • Store leftovers in an airtight container in the fridge for 3 to 5 days. Reheat in the microwave or in a skillet until warmed through.
  • You can also freeze this curry. After it cools, transfer to freezer-safe containers, dividing it into single portions if needed. Keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating. Or just reheat from frozen in a skillet or saucepan with a lid, stirring frequently, until warmed through.
  • If you want to use red curry paste for this recipe, use 2 tablespoons in place of the curry powder, cumin, turmeric, salt, and pepper.

Nutrition

Serving: 2cups | Calories: 625kcal | Carbohydrates: 57g | Protein: 14g | Fat: 43g | Saturated Fat: 35g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 726mg | Potassium: 1449mg | Fiber: 15g | Sugar: 11g | Vitamin A: 21945IU | Vitamin C: 53mg | Calcium: 217mg | Iron: 7mg