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Butternut Squash and Chickpea Curry

A comforting and vibrant curry that combines roasted butternut squash and chickpeas in a rich coconut sauce, perfect for weeknight dinners and entertaining.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Curry Base
  • 1 lb butternut squash, cut into 1-inch cubes
  • 1 tablespoon vegetable oil, for tossing the squash
  • 1/4 teaspoon salt, to taste
  • 1/4 teaspoon freshly ground black pepper, to taste
  • 1 tablespoon coconut oil, for sautéing
  • 1 medium red onion, finely diced for sweetness
  • 2 large garlic cloves, finely chopped for aromatic goodness
  • 1 tablespoon fresh ginger, finely chopped adding warmth
  • 1/2 tablespoon ground cumin for earthy notes
  • 1/2 tablespoon mild chili powder for a subtle kick
  • 1/2 tablespoon garam masala for added richness
  • 1/2 tablespoon ground coriander to amplify flavor
  • 1 can (14 oz) crushed tomatoes for a rich base
  • 1 cup vegetable stock enhancing the depth
  • 1 can (14 oz) coconut milk for creamy texture
  • 1 can (14 oz) chickpeas, drained and rinsed for protein
  • 2 cups baby spinach for color and nutrients
  • 1 handful fresh cilantro (coriander), for garnish

Method
 

Preparation
  1. Preheat your air fryer to 400 degrees F (200 degrees C).
  2. In a large bowl, toss the butternut squash cubes with vegetable oil, salt, and pepper to ensure they’re well-coated.
Cooking
  1. Cook the seasoned butternut squash in the air fryer for 16-18 minutes until it becomes tender and slightly browned. Alternatively, roast the squash in an oven for 15-20 minutes.
  2. While the squash is cooking, heat coconut oil in a large pan over medium heat and sauté the diced onion for 2-3 minutes until softened.
  3. Add garlic and ginger to the pan, sauté for about 1 minute until fragrant.
  4. Stir in the spices: cumin, chili powder, garam masala, and coriander, allowing them to sauté for another minute.
  5. Combine crushed tomatoes, vegetable stock, and coconut milk in the same pan. Bring to a simmer and then add the chickpeas.
  6. Cover and let it simmer for about 10 minutes.
  7. Add the roasted squash and baby spinach to the pot, stirring gently and cooking for another 1-2 minutes until the spinach wilts.
  8. Stir in fresh cilantro, season with additional salt and pepper to taste, and serve hot.

Notes

For an extra kick, add red pepper flakes or use a zestier chili powder. You can go for lime juice before serving to brighten the flavors. Additionally, swap chickpeas with lentils or tofu for different protein options.