Yellow Squash & Chickpea Curry
Simmered in warming spices, this Yellow Squash & Chickpea Curry is the perfect meal for a cold day!
I’ve shared a LOT of curries on the blog. The reason being that I just love them so much, but also because there are so many different variations you can create! The term curry is essentially an umbrella term for any dish cooked in pungent spices, be it meat or vegetables, which really keeps the options endless. I’ve shared some Indian and Thai inspired curries on the blog, like my Green Lentil & Spinach Curry and Thai Cod Green Curry, so this squash and chickpea curry is just another one you can add to the mix!
I used butternut squash in this recipe, but you could also use pumpkin or sweet potato if you are not a big fan of squash, and the chickpeas add some much needed plant-based protein to the dish. Serve it on its own or with a side of fluffy rice for a hearty lunch or dinner!
Yellow Squash & Chickpea Curry
This curry is made with butternut squash, however, acorn squash, kabocha squash, pumpkin or sweet potatoes would all work equally well. Also, feel free to add a couple of handfuls of spinach if you are looking for some extra leafy greens.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soups & Stews, Mains
- Cuisine: Vegetarian, Gluten-Free, Dairy-Free
- 1/2 tablespoon coconut or olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1″ fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 small butternut squash, peeled and cubed (about 5-6 cups)
- 14oz can chickpeas, strained and rinsed
- 400ml can full-fat coconut milk
- 1 cup vegetable broth or water
- 1/2 teaspoon sea salt
- 1/2 cup fresh coriander, roughly chopped
- In a large pot, heat oil on medium-high heat, add diced onion and cook for 4-5 minutes until translucent.
- Add garlic and ginger and cook for an additional 1 minute, sprinkle in curry powder and turmeric, stir to combine and cook for an additional 30 seconds until fragrant.
- Add cubed squash to the pot and stir to combine with onion mixture to ensure squash is well coated with spices.
- Pour in coconut milk and broth or water, add chickpeas and sea salt and stir until everything is well combined. (Depending on how big your squash was you may need to add an extra splash of water or broth. You want to ensure there is just enough liquid to cover the squash and chickpeas, but not too much.)
- Cover the pot with a lid, reduce heat to a simmer and cook for 15-20 minutes until squash is tender and can be pierced with a fork.
- Once cooked, remove the lid and, using a fork, mash about 6-8 pieces of squash in the pot. Once mashed, stir the curry well, the mashed squash will help to thicken up the curry.
- Keep lid removed and simmer for an additional 5 minutes to help reduce the liquid and thicken the curry further. Stir to encourage it as needed.
- Once cooked, sprinkle in fresh coriander, stir to combine, and season with additional sea salt to taste.
- Serve on its own or with a side of rice and an extra sprinkle of fresh coriander.