Butternut Squash Chickpea Curry (Vegan)

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Are you ready to dive into a world of flavour with a dish that's as nourishing as it is delightful? Our Spicy Delicious Butternut Squash and Chickpea Curry offers a vegan-friendly feast that's sure to win over even the most devoted non-vegans.

A vibrant chickpea butternut squash curry in a green double-handled frying pan with a wooden spoon

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!

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Calories in Butternut Squash Chickpea Curry
Ingredients Needed
Crafting the Perfect Curry Paste
Sides for Butternut Squash Chickpea Curry
More Vegetarian/Vegan Curries
FAQ for Butternut Squash Chickpea Curry
Recipe Card

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.

Butternut squash chickpea curry in a small white bowl with a beige rim, accompanied by rice, topped with slices of red chili, red onion, and coriander, with a frying pan containing more curry in the background.

More Vegetarian/Vegan Curries

Looking for some more vegetarian or vegan curries? check out the following:

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

Can I freeze the 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.

How do I reheat the curry?

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.

Can I substitute butternut squash with another ingredient?

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.

close up of Butternut squash chickpea curry in a small white bowl with a beige rim, accompanied by rice, topped with slices of red chili, red onion, and coriander.

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Recipe Card

Butternut Squash Chickpea Curry

Yield: SERVES 6

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Savour the rich flavours of our Butternut Squash Chickpea Curry, a vegan-friendly dish that combines hearty chickpeas, tender butternut squash, and aromatic spices, perfect for a warming and nutritious meal.

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
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Nutrition Information

Yield 6 Serving Size 1 SERVING
Amount 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.