Search Term

Enter a search term (optional)


Select One (optional)




Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Free Offer
Holiday Side Dish Recipes: 10 Easy Side Dishes for Christmas

We rounded up quite a few heartwarming, soul soothing recipes that you can make in the comfort of your own kitchen. With this FREE eCookbook, you can enjoy a variety of copycat holiday menu classics!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Butternut Squash And Chickpea Curry

By: Ramona Cuisine from
Butternut Squash And Chickpea Curry
Butternut Squash And Chickpea Curry

"This is such a comforting vegan roasted butternut squash and chickpea curry dish in a full of flavour creamy coconut and tomato sauce. Perfect for cold autumn nights and ready in under an hour! This chickpea and squash coconut curry makes a fabulously healthy, vegetarian midweek meal. A vegan curry like this is popular all throughout the year, it is packed with goodness and amazing nutrients as well as super delicious. A truly comforting dish, this butternut squash and chickpea curry is an outstanding vegetarian or vegan dish that your family will absolutely love. Ready in just 25 minutes. "


Preparation Time5 min

Cooking Time20 min

Cooking MethodOven


  • 2 tablespoons coconut milk
  • 400 g chickpeas (14.1 oz) precooked or 1 can
  • 1 small butternut squash (2-3 cups) roasted
  • 1 tablespoon olive oil or coconut oil
  • ¾ teaspoon ground cumin
  • teaspoon garam masala
  • 200 ml vegetable stock (6.8 fl oz)
  • 1 teaspoon curry powder
  • 1 teaspoon mixed seeds * see notes
  • ¼ teaspoon turmeric
  • 4-5 medium shallots or 1 med/larger red onion
  • 3 cloves garlic
  • 1 tablespoon ginger grated
  • ⅕ teaspoon black pepper
  • 1 teaspoon Himalayan pink salt
  • 1 tiny piece cinnamon stick
  • 6-7 leaves curry leaves
  • 400 ml chopped tomatoes ( 14.1 oz) 1 tin
  • 10 sprigs fresh coriander or parsley
  1. Preheat oven to 200°C/400°F. Cut both ends, peel it and cut in half lengthways. Cut into roughly equal-sized chunks. Place on a large baking tray, drizzle generously with oil salt and pepper, toss and place in the oven for 35 min until soft through and getting brown on the edges.

  2. In the meantime, start cooking the curry by adding coconut or olive oil to a large pan placed on medium heat. Add finely chopped shallots. Stir and fry for a few minutes then add crushed garlic and grated ginger. Cook for 1 minute or so.

  3. Add all the spices - curry powder, garam masala, cumin, cumin seeds, turmeric, curry powder, curry leaves, cinnamon stick piece and chilli powder. Cook for 30 seconds until fragrant, add a little more oil or vegetable stock if necessary. It should not start to smoke.

  4. Add the chopped tomatoes, coconut milk and vegetable stock. Bring to a gentle simmer and allow to cook for approximately 10 minutes.

  5. Add the cooked chickpeas and cook for a further 5-10 minutes, it should have reduced and thickened by now getting a creamy and orange in colour.

  6. Season with salt and pepper to taste. If you like it slightly spicier, add some extra chilli powder or flakes.

  7. Add the roasted butternut squash, stir and serve! Leave some to add at the end.

  8. Top with some chopped fresh coriander and/or a dollop of yoghurt and serve with basmati rice and your favourite/desired sides.

This recipe was submitted by one of our readers, just like you.

Click Here to Submit Your Recipe!

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Your Recently Viewed Recipes

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Bang Bang Chicken

If you've eaten takeout bang bang shrimp before, then this easy dinner recipe for Bang Bang Chicken is a must-try. What makes this… Continue reading: "Bang Bang Chicken"

Something worth saving?

Register now for FREE to:

  • SAVE all your favorite recipes
  • ADD personal notes
  • QUICKLY reference your recipes


Connect With Us

Facebook Instagram Twitter Pinterest Twitter
Email RSS

About Us Advertise Contact Us FAQ Do Not Sell My Personal Information Keyword Index Privacy Policy Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.

I Love It