Butternut Squash Chickpea Curry by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Butternut Squash Chickpea Curry

Bring an exotic taste to your table with this totally vegetarian Butternut Squash Chickpea Curry. So good, you'll want to add it to your regular rotation!
Course Main Course
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 453kcal
Author Sonia! The Healthy Foodie


  • 1 tbsp coconut oil
  • 1 large butternut squash peeled and diced (about 1kg | 2.2lb)
  • 1 large onion finely chopped
  • 1 red cherry pepper seeded and finely chopped
  • 2 cloves garlic minced
  • ---
  • 1-1/2 cups water
  • 1 tbsp garam masala
  • 1 tsp salt I use Himalayan salt
  • 1/2 tsp ground white pepper
  • 1/2 tsp paprika
  • 1/2 tsp spicy curry powder
  • 1/4 tsp cayenne pepper
  • ---
  • 1- 15 oz can chickpeas drained and rinsed (or about 2 cups cooked chickpeas)
  • 2 medium tomatoes diced
  • 1/2 cup fresh cilantro chopped
  • 1 cup full fat coconut milk
  • The juice of 1 lime


  • Melt the coconut oil in a saute pan saute pan set over medium heat. Add the onion, garlic and pepper, cook it until softened and slightly colored, about 2 minutes.
  • Add the squash and stir to coat, then add the spices and water, stir well and bring to a simmer, then cover and for about 10 minutes, or until the squash is fork tender but still has a bit of a bite to it.
  • Add the chick peas, chopped tomato and cilantro and stir to combine, then throw in the coconut milk and lime juice. Give the curry one final stir and then cover and kill the heat.
  • Let rest for 5 minutes to allow the sauce to thicken; serve over couscous or basmati rice, garnished with additional cilantro and coconut milk, if desired.


Calories: 453kcal | Carbohydrates: 62g | Protein: 14g | Fat: 19g | Saturated Fat: 14g | Sodium: 611mg | Potassium: 1373mg | Fiber: 15g | Sugar: 13g | Vitamin A: 21730IU | Vitamin C: 90.9mg | Calcium: 171mg | Iron: 6.9mg