Get ready to tuck into a bowl of bold, vibrant flavour with this Spicy Butternut Squash and Chickpea Curry. It is entirely vegan friendly and hearty enough to win over everyone at the table.
This curry is crafted to warm your heart and satisfy your palate, showcasing that vegan dishes can rival the heartiness and appeal of their non-vegan counterparts. Whether you're a curry connoisseur, a vegan enthusiast, or simply someone eager to infuse your meal routine with delightful, meat free options, this recipe promises to delight, packed with essential nutrients and bursting with flavour!
Calories in Butternut Squash Chickpea Curry
This delicious curry serves 6 and is 279 calories per serving.
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 200+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.
Ingredients Needed
To make this Delicious Butternut Squash and Chickpea Curry, you will need the following ingredients:
- Butternut Squash: Chopped and cubed, this vegetable is the star of the curry and essential for the curry paste, offering a sweet, nutty flavour and creamy texture.
- Chickpeas: You can use either canned chickpeas for convenience or dried chickpeas that you've soaked and cooked until tender. They add a satisfying bite and a boost of protein, making the curry hearty and fulfilling.
- Onions and Garlic: Essential for building the base flavour of both the curry and the paste, adding depth and a hint of sweetness when cooked.
- Ginger: Fresh ginger adds a warm, zesty kick to the paste and brightens the overall flavour profile of the curry.
- Ground Cumin and Coriander: These spices create the curry's signature flavour, with earthy and citrusy notes.
- Fresh Red Chilli: Brings heat to the paste, with the spiciness adjustable to your preference.
- Turmeric: Provides a golden colour to the paste, enhancing the curry's taste and appearance.
- Tomato Paste: Deepens the flavour with a slight tanginess, enriching the curry's complexity. This is a concentrated paste that comes in a tube or small can.
- Low Calorie Spray Oil: Use your preferred choice of low calorie spray, I prefer olive oil or avocado sprays without any added emulsifiers.
- Vegetable Stock: Adds moisture and melds the flavors together in both the paste and the curry. It's essential to use the correct ratio of stock cubes to water, as not all stock cubes are identical. Using too few can lead to a bland, watery broth, while too many may create a stock that's overly salty.
- Red Bell Pepper: Contributes sweetness and colour, enhancing the dish's visual appeal and taste.
- Cumin Seeds, Cardamom Pods, and Cloves: These whole spices add aromatic warmth, complexity, and a touch of smokiness to the curry.
- Light Coconut Milk: Introduces creaminess and subtle sweetness, balancing the spices perfectly. Ensure you use canned light coconut milk , to achieve the desired consistency and flavor in your curry. Do not the variety that comes in a carton as this has too high a water ratio and will not yield the same results.
- Coriander (Cilantro): Used as a fresh garnish, adding a burst of colour and a zesty flavor.
- Salt and Black Pepper: These basic yet essential flavour enhancers are key for elevating the taste of your dishes. No food will ever be bland when these are used to season to taste.
Once you've gathered and prepped all the ingredients, you're all set to cook this flavourful and comforting vegan curry.
Refer to the recipe card for specific quantities and instructions.
Crafting the Perfect Curry Paste
The foundation of any great curry is its paste, a concentrated flavour bomb that sets the tone for the entire dish. We begin by gently sautéing onion, garlic, and ginger, laying the groundwork for the rich layers of flavour. The addition of butternut squash and a medley of spices follows, where the squash's sweet, nutty taste starts to meld beautifully with the aromatic spices.
As the butternut squash cooks down, it softens, allowing its flavours to integrate deeply with the other ingredients. This process not only enhances the paste's taste but also its texture. When this mixture is blended, the squash contributes to a creamy consistency, enabling the paste to coat the other components effectively and enrich every bite of the curry. The butternut squash's role is pivotal, thickening the paste and ensuring the curry is satisfyingly hearty and bursting with flavour.
Sides for Butternut Squash Chickpea Curry
To fully enjoy the rich and nuanced flavors of your Butternut Squash Chickpea Curry, pairing it with the right sides can elevate your meal to a new level. Here are some meticulously selected accompaniments that complement the curry beautifully:
- White Rice: Opt for fluffy basmati or jasmine rice, which are fragrant and ideal for soaking up the delicious curry sauce.
- Raw Red Onion: Add a bit of sharpness and crunch to your meal with thinly sliced raw red onion, offering a refreshing contrast to the curry's creaminess.
- Fresh Coriander: A sprinkle of fresh coriander not only adds a pop of color but also introduces a bright, herbal flavor that lifts the entire dish.
- Extra Fresh Red Chilli: For those who prefer an extra spicy kick, additional slices of fresh red chilli can be added to individual plates, allowing for customizable heat.
- Garlic Naan: Soft and warm garlic naan bread is perfect for scooping up the curry, ensuring you enjoy every flavorful bit.
- Poppadums: Introduce a crispy element with poppadums, which add a fun and crunchy texture to your meal. Purchase them uncooked, spray a little low-calorie spray, and microwave on high for 30 seconds until they puff up.
- Mango Chutney: A dollop of mango chutney brings a sweet and tangy dimension that pairs wonderfully with the depth of the curry.
- Lemon Wedges: Offering lemon wedges allows diners to add a zesty burst to their curry, enhancing the flavors with a fresh, citrusy note.
These side dishes not only complement the curry but also add an array of textures and flavors, making your meal more enjoyable and balanced.
More Vegetarian/Vegan Curries
Looking for some more vegetarian or vegan curries? check out the following:
- Sweet Potato and Mushroom Curry (Stove Top or Instant Pot)
- Creamy Coconut Potato Curry
- Easy Butternut Squash Curry with Spinach
- Kidney Bean Curry (Rajma)
- 4 Ingredient Quick Lentil Curry (Instant Pot)
- Aubergine, Courgette, Sweet Potato and Lentil Curry
or if you would like more recipe ideas or sides to make with this recipe - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
All recipes on Slimming Eats have estimated nutritional information for your convenience.
FAQ for Butternut Squash Chickpea Curry
Yes, this curry freezes well. Allow the curry to cool completely before transferring it to an airtight container. It can be frozen for up to 3 months. To thaw, leave it in the refrigerator overnight.
Reheat the curry on the stove over medium heat, stirring occasionally. If the curry seems too thick, you can thin it by adding a little bit of vegetable stock until you reach the desired consistency. Alternatively, you can reheat it in the microwave, stirring at intervals to ensure even warming.
Absolutely! Sweet potato is a great alternative to butternut squash. Keep in mind that sweet potatoes are a bit more starchy, which can affect the sauce's texture, making it slightly thicker and richer.
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Recipe Card
Butternut Squash Chickpea Curry
Get ready to tuck into a bowl of bold, vibrant flavour with this Spicy Butternut Squash and Chickpea Curry. It is entirely vegan friendly and hearty enough to win over everyone at the table.
Ingredients
For the curry paste:
- low calorie spray oil
- ½ onion, chopped
- 250g (8.8oz) of butternut squash, chopped small
- 3 cloves of garlic, crushed
- 1 tablespoon of grated fresh ginger
- 1 tablespoon of ground cumin
- 1 tablespoon of ground coriander
- 1 fresh red chilli, chopped
- 1 teaspoon of turmeric
- 1 cup (240ml) of vegetable stock
- 2 tablespoons of tomato paste
- low calorie spray oil
For the curry:
- 300g (7oz) of cooked chickpeas (can use canned or cooked from dried)
- 500g (17.6oz) of butternut squash, peeled and cubed
- 1 red bell pepper, chopped
- 1 onion, finely chopped chopped
- 1 teaspoon of cumin seeds
- 5 cardamom pods
- 4 whole cloves
- 1 cup (240ml) of vegetable stock
- 1 can (400ml) of light coconut milk
- handful of coriander (cilantro), finely chopped
- salt and black pepper to season
- low calorie spray oil
Instructions
For the Curry Paste:
- Cook the Aromatics: In a deep pot, spray some low-calorie spray oil and heat over medium-high. Add the onion, garlic, and ginger, frying for a few minutes until they soften.
- Add Squash and Spices: Add the butternut squash, fresh red chili, and the spices (cumin, coriander, turmeric). Stir well to coat the squash with the spices.
- Deglaze and Soften: Pour in a bit of the vegetable stock to prevent the spices from burning. Continue stirring and adding stock gradually until the butternut squash becomes very soft.
- Blend the Paste: Stir in the tomato paste, then transfer the mixture to a blender or food processor. Blend until smooth and set aside.
For the Curry:
- Sauté Onions and Spices: In a cleaned pot over medium-high heat, spray some low-calorie spray oil. Add the chopped onion and cumin seeds, frying until the onion softens.
- Combine Curry Elements: Add the cooked chickpeas, red bell pepper, cardamom pods, cloves, the prepared curry paste, cubed butternut squash, vegetable stock, and coconut milk to the pot.
- Simmer the Curry: Bring the mixture to a boil, then reduce the heat. Cover and let it simmer for 20-25 minutes, until the butternut squash is tender and the sauce has thickened.
- Final Touches: Stir in the chopped coriander. Taste the curry and adjust the seasoning with salt and black pepper as needed.
- Serve: Once everything is well-cooked and the seasoning is adjusted, your curry is ready to be served.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield
6Serving Size
1 SERVINGAmount Per Serving Calories 279Total Fat 6gSaturated Fat 4gTrans Fat 0gCholesterol 17mgSodium 686mgCarbohydrates 45gFiber 8gSugar 14gProtein 9g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Lisa Sleeman says
Hi there!
Just doing this recipe right now and I've noticed that it doesn't say when to add the chckpeas or if you drain them first? Please advise and thanks for the recipe.
Shevy (Slimming Eats) says
Hi Lisa, sorry about that, have amended recipe. Chickpeas are drained once cooked, and then added in with everything else, towards the end. 🙂
Rob says
Delicious curry. Thank you very much. I added canned chickpeas at stage ten. Would definitely make this again.
Sabrina Stephen says
Hello,
Im going to try this recipe- is it freezer friendly?
Thanks- Sabrina
Shevy (Slimming Eats) says
Hi Sabrina, this should freeze fine. Enjoy!!
Justine Gough says
will it be the same weight for tinned chickpeas
Shevy (Slimming Eats) says
I recommend using about 2 cups if using canned, as they tend to double in size from absorbing water once cooked.
Anne-Marie Joyes says
Hi,
Can you just clarify when to add the onions, or do I use half the onion at step 3 and the rest at step 9?
Shevy (Slimming Eats) says
you use 1/2 onion for the paste and a whole onion for the curry as per the recipe. So you use 1/2 at step 4 and the full onion for step 9
Lindsay Wallace says
Hi
Can you cook the chickpeas in a pressure cooker to reduce the cooking time?
Shevy (Slimming Eats) says
Hi Lindsay, yes that should be fine 🙂
Maria says
Hi
The curry sounds so delicious but I am not really into cloves and don’t have cardamom. Is there anything I can replace them with.
Thanks so much
Siobhan (Slimming Eats) says
just leave them out if you don't like them, shouldn't make too much different, maybe just add some garam masala.