Butternut squash and chickpea curry

Butternut Squash & Chickpea Curry

As the days start to get shorter and darker it’s great to have a warming curry recipe up your sleeve. Once you’ve tried the basic recipe you can use whatever vegetables and pulses you like, for example try throwing some frozen peas or leafy greens in at the end. Fancy your curry with a bit of meat? Diced chicken thigh would work really well here, just add it with the onions to the pan.

Garam masala is a ground spice mix that you’ll find in the spice aisle of all major supermarkets.

Feeds 4 people


  • 1 tbsp oil
  • 1 brown onion, sliced
  • 1/3 tsp of salt
  • 1 tsp garam masala
  • 500g butternut squash, unpeeled, cut into 2cm cubes*
  • 1 x 400g tin chick peas, drained
  • 1 x 400g tin tomatoes
  • Rice, to serve

1. Add the oil to a saucepan that you have a lid for, put it on a medium heat and add the sliced onion, salt and garam masala.
2. Cook for about 10 minutes until the onion is soft, then add the butternut squash, chickpeas and tin of tomatoes.
3. Half fill the empty tomato tin with water (about 200ml), and add to the curry.
4. Give everything a stir, bring up to the boil and then reduce to a gentle simmer. Pop the lid on and cook for 15-20 minutes, until the butternut squash is tender.
5. Serve with rice or Naan bread. If you’re making the curry in advance, it will keep well in the fridge for 3 days, or in the freezer for 3 months.

Leftover squash? Cut into chunks, drizzle with oil and roast in the oven till tender. Keep in the fridge for three days and use in salads and sandwiches.

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