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–+ servings
Chickpea curry in a bowl with fresh herbs on top.
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5 from 1 vote

Butternut Squash and Chickpea Curry

Easy Butternut Squash and Chickpea Curry recipe that makes for the best comfort meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Lunch, Main Course, Meals
Cuisine: Indian
Diet: Gluten Free
Servings: 4 people
Calories: 259kcal
Author: Allianna Moximchalk
Cost: $10

Equipment

  • Large skillet or instant pot

Ingredients

  • 1 pound cubed butternut squash I prefer to buy pre-cut
  • 3 tbsp coconut oil
  • 1 whole yellow onion chopped
  • 4 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp curry powder
  • 1 tsp garam masala
  • 1/2 tsp cumin seeds
  • 1/4 tsp turmeric
  • 1/2 tsp chili pepper
  • 1 can chopped tomatoes
  • 1 can coconut milk
  • 1 cup broth
  • 1 can chickpeas drained

Instructions

For the instant pot version:

  • Add the coconut oil to the bottom of your instant pot with the diced onion, minced garlic, and grated ginger. Saute for 2 minutes on the sautéing setting. Then add in the remaining spices and cook until fragrant.
  • Add in the remaining ingredients and cook on high pressure for 5 minutes with the vent sealed. When the time is up allow the pressure to release from opening the vent. Serve with optional fresh herbs on top and rice.

For the stovetop version:

  • Add the coconut oil to the bottom of your pan with the diced onion, minced garlic, and grated ginger. Saute for 2 minutes on the sautéing setting. Then add in the remaining spices and cook until fragrant.
  • Once the spices are sautéed, add the remaining ingredients except the chickpeas to the skillet for 10 minutes until the curry is gently simmering. Once the 10 minutes is up, use an immersion blender and blend until smooth. Then add the chickpeas in and simmer for 5 more minutes. Serve with optional fresh herbs on top and rice.

Notes

Storage: This recipe can be stored in an air tight container in the refrigerator for up to 5 days. 
Freezing: This recipe can also be stored in an air tight container in the freezer for up to 3 months. 
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  
Servings: This recipe should yield 4 servings. 

Nutrition

Serving: 1bowl | Calories: 259kcal | Carbohydrates: 7g | Protein: 3g | Fat: 26g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 268mg | Potassium: 415mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2111IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 4mg