Chickpea Butternut Curry with Coconut Milk

Ingredients

• 300 gbutternut squash, cut into cubes
• ¾ tspground cinnamon
• 1 tspfresh thyme leaves
• to tastesalt
• to tastepepper
• 1½ tbsp (22.5 ml)vegetable oil
• 1 x 400 g tinchickpeas, drained and rinsed
• 1 largeonion, finely chopped
• 2 tbsp (30 ml)vegetable oil
• 2 tspginger and garlic paste
• 1 tspground cumin
• 1 tspgaram masala
• ½ tsppaprika
• 2 tspmasala or Kashmiri chilli powder
• ½ tspmixed spice
• ½ tspturmeric
• 120 ml (½ cup)tomato purée or passata
• 240 ml (1 cup)vegetable stock
• 1 x 400 ml tincoconut milk
• 1 tsp, optionalsugar
• to tastefresh coriander, to garnish
• to servebasmati rice or naan bread

Instructions

1. 1

   Roast the squash

   Heat the oven to 180°C. Cut the butternut into small cubes and toss with the cinnamon and 1½ tbsp (22.5 ml) oil. Add the thyme, season with salt and pepper, and roast for 25 minutes or until soft and tender.

2. 2

   Set squash aside

   Take the cooked butternut out of the oven and set it aside.

3. 3

   Cook the onion

   Heat 2 tbsp (30 ml) oil in a pan. Add the onion and sauté until golden brown.

4. 4

   Add the paste

   Stir in the ginger and garlic paste and cook for 1 minute.

5. 5

   Toast the spices

   Add the masala or chilli powder, turmeric, cumin, paprika, garam masala and mixed spice. Stir and cook for 1 minute.

6. 6

   Simmer the sauce

   Stir in the tomato purée or passata and cook for 5 minutes. Add the vegetable stock and coconut milk, then simmer over a low heat for about 20 minutes, until the sauce thickens. If you like, blend the sauce with a stick blender once cooked. Add the sugar if needed.

7. 7

   Add chickpeas

   Add the chickpeas and roasted butternut. Taste and add more salt only if needed, then simmer for 5 minutes.

8. 8

   Garnish and serve

   Garnish with coriander and serve with basmati rice or naan bread.

What is chickpea butternut curry?

This is a spiced curry of chickpeas and squash in a tomato and coconut milk sauce. Curry traditions across India are varied, and this recipe uses a mix of familiar spices rather than pointing to one specific regional style.

Roasting the butternut separately gives it time to soften and take on the cinnamon and thyme before it joins the sauce. The chickpeas add substance, while coconut milk rounds out the tomato and spices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 10g protein, 34g carbs, 31g fat.

The chickpeas and butternut provide most of the carbohydrates, with chickpeas also supplying much of the protein. Coconut milk and the vegetable oil contribute most of the fat; basmati rice or naan will add further carbohydrates. For a more balanced plate, serve with a generous portion of greens alongside the curry.

Why roast the butternut first?

Roasting keeps the squash from breaking down as quickly as it might if simmered in the sauce from the start. Cut the cubes to a similar size so they cook at much the same rate.

Cinnamon and thyme give the squash a savoury-sweet accent. Roast until a fork passes through easily, but take care not to let the cubes collapse.

Building the spice base

Onion: Cook it until golden before adding the paste; this gives the sauce a deeper savoury base.

Spices: Stir them in and cook for just 1 minute, as directed, to warm their aromas without scorching them.

Chilli: The recipe allows either masala or Kashmiri chilli powder. The heat can vary, so choose according to the chilli powder you have.

Getting the sauce texture right

Tomato: Give the passata or tomato purée its full 5 minutes of cooking before adding the liquids. This helps it blend into the spiced base.

Coconut milk: Keep the sauce at a low simmer for about 20 minutes, until it thickens. Avoid a vigorous boil, which can make the sauce reduce too quickly.

Blending: A stick blender is optional. Blend the sauce before adding the chickpeas and squash if you prefer it smooth, or leave it as it is for a more textured curry.

When is everything ready?

The butternut is ready when tender all the way through, usually after the stated 25 minutes in the oven. The sauce should look thicker after its simmer, and the final 5 minutes lets the chickpeas and squash warm through.

Taste before serving and add salt only if needed. The optional sugar is there to adjust the sauce if you find its tomato flavour needs softening.

What to serve with the curry

Basmati rice makes a simple accompaniment and soaks up the coconut sauce. Naan is another option for scooping up the chickpeas and butternut.

For a fresher contrast, serve with a crisp salad or a simple dish of greens. Add coriander at the end as the recipe suggests.

Recipe notes & tips

• Cut the butternut into evenly sized cubes so they roast at a similar pace.
• Drain and rinse the chickpeas well before adding them.
• Keep the sauce at a gentle simmer while it thickens.
• Taste the curry before adding extra salt, as the stock may already be seasoned.
• If blending the sauce, do so before adding the chickpeas and roasted squash.

Variations

• Add spinach: Stir in a handful near the end and cook until wilted.
• Use sweet potato: Swap it for the butternut and roast until tender.
• Adjust the heat: Use less chilli powder for a milder sauce.
• Add lime: Finish with a squeeze for a tangier contrast.
• Choose a smooth sauce: Blend the sauce before stirring in the chickpeas and squash.

Common mistakes to avoid

• Uneven squash cubes: Cut them to a similar size so they become tender together.
• Scorched spices: Cook them for only 1 minute, stirring constantly.
• Rushed sauce: Allow about 20 minutes at a low simmer for it to thicken.
• Overcooked squash: Roast until tender, then add it only for the final 5 minutes.
• Over-seasoning early: Taste after adding the stock and coconut milk before adding more salt.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a pan until piping hot, adding a splash of water or stock if the sauce has thickened too much. Store rice separately and reheat it thoroughly.

Frequently asked questions