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Chickpea and butternut squash curry is a delicious quick healthy curry. This simple vegan curry is not only minimum fuss to make but it costs less too. It's perfect for mid week dinners or a weekend supper!
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Chickpea and Butternut Squash Curry

Chickpea and butternut squash curry is a delicious quick healthy curry. This simple vegan curry is not only minimum fuss to make but it costs less too. It's perfect for mid week dinners or a weekend supper!
Course Dinner
Cuisine Indian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 507kcal
Author Neil

Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion finely diced
  • 1 ½ teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon mild chilli powder
  • 1 tablespoon garlic and ginger paste
  • 650 g butternut squash peeled de-seeded and cut into bitesize chunks
  • 400 g can chopped tomatoes
  • 400 g chickpeas rinsed and drained
  • Salt and freshly ground pepper
  • 1 tablespoon freshly chopped coriander

Instructions

  • Heat the oil in a large pan and then gently sauté the onion for about 3 – 4 minutes until softened.
  • Once the onion is softened stir in the cumin, coriander, chilli powder and garlic and ginger paste for about 30 seconds.
  • Add the butternut squash and coat it in the ingredients in the pan. Cook for a couple of minutes.
  • Add the tomatoes. Bring to the boil, then turn down, cover the pan and simmer for about 25 minutes stirring occasionally until the butternut squash has softened.
  • Add the chickpeas and heat through for about 3 minutes.
  • Season to taste and serve in bowls with the coriander scattered over.

Nutrition

Calories: 507kcal | Carbohydrates: 87.2g | Protein: 23.3g | Fat: 10.3g | Saturated Fat: 0.9g | Monounsaturated Fat: 4.1g | Sodium: 157.2mg | Fiber: 17.8g | Sugar: 16.9g | Vitamin A: 4950IU | Vitamin C: 71mg | Calcium: 180mg | Iron: 6.7mg