This Butternut Squash and Chickpea Curry is a comforting, flavour-packed dish that’s quick and easy to prepare. Using simple grocery-store ingredients, you can make it in under 30 minutes. It’s ideal for meal prep and freezes well for later.
Recipe Difficulty – Easy
Table of Contents
- Why this recipe works
- Ingredients to make butternut squash and chickpea curry
- Substitutions
- Variations
- How to make Butternut Squash and Chickpea Curry
- Leftovers
- Recipe FAQs
- More Butternut Squash Recipes
- Butternut Squash and Chickpea Curry Recipe
Why this recipe works
This curry is perfect for cooler months when you crave warming comfort food. Roasted butternut squash brings natural sweetness and creaminess, while chickpeas add texture and plant-based protein. A touch of harissa gives gentle warmth and depth without overpowering the dish. Serve with rice or bread to soak up the rich, coconut-tinged sauce.
The recipe is straightforward and uses pantry-friendly ingredients, making it a reliable weeknight option or a recipe to keep in your repertoire for easy meal planning. If you prefer a version without chickpeas, you can swap the legumes for another vegetable or try a different squash curry.
Ingredients to make butternut squash and chickpea curry
- Butternut squash – seasonal and naturally sweet; use a small whole squash or pre-cubed pieces for convenience.
- Onion – white, yellow or red will work; finely diced.
- Spinach – optional, but fresh baby spinach or kale adds colour and nutrients.
- Yoghurt – coconut yoghurt for a dairy-free option or Greek yoghurt for a creamier finish.
- Chickpeas – canned chickpeas are convenient and provide protein and texture.
- Mild curry powder – a simple spice blend that keeps this recipe quick and accessible.
- Paprika – adds subtle smokiness and depth.
- Canned chopped tomatoes – provide acidity and body to the sauce.
- Garlic – three cloves, minced for aromatic flavour.
- Harissa paste – a small amount brings balanced heat and North African spice notes.
See the recipe card below for exact quantities and full details.
Substitutions
- Chickpeas – swap for cannellini or butter beans if preferred.
- Spices – use individual spices like cumin, coriander and turmeric instead of curry powder, or add garam masala for a different profile.
- Butternut squash – cubed sweet potato is a great alternative.
- Coconut yoghurt – replace with Greek yoghurt, canned coconut milk or coconut cream for a richer sauce.
Variations
- Spicy – increase harissa or add cayenne or chilli flakes to taste.
- Deluxe – stir through fresh spinach at the end and finish with lime juice and chopped coriander for brightness.
- Kid friendly – reduce harissa and add a bit more yoghurt to tone down the heat.
How to make Butternut Squash and Chickpea Curry
Step 1: Peel and cube the butternut squash.
Step 2: Toss the cubes with olive oil and roast on a baking tray at 200°C (390°F) for about 30 minutes, or air-fry at 205°C (400°F) for 18 minutes until tender and lightly caramelised.
Step 3: Meanwhile, finely dice the onion and mince the garlic.
Step 4: Heat oil in a large pan over medium heat. Add onion, garlic, curry powder, paprika and a pinch of salt. Fry for 2–3 minutes until fragrant.
Step 5: Add drained chickpeas, canned tomatoes and about 1/4 of the tomato can filled with water to loosen the sauce. Stir in harissa paste and yoghurt, then simmer for 7 minutes to meld the flavours.
Step 6: Stir the roasted butternut squash into the sauce and add spinach if using. Cook briefly until the spinach wilts and the squash is heated through. Adjust seasoning to taste and serve warm.
Leftovers
This curry keeps well in the fridge for up to 3 days in an airtight container and tastes great reheated. It also freezes well for up to 2 months—allow to cool, portion into freezer-safe containers or bags, then defrost and reheat gently until piping hot.
Recipe FAQs
Harissa is a North African chilli paste that adds fragrant heat and depth to dishes.
No — the base version is mild. Increase harissa or add hotter spices if you prefer more heat.
Butternut squash is generally in season from late summer through autumn.
More Butternut Squash Recipes
- Butternut Squash Tagine
- Butternut Squash Soup
- Coconut Dhal
- Stuffed Butternut Squash
- Pumpkin and Butternut Squash Soup
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Butternut Squash and Chickpea Curry
Equipment
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Chopping board
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Knife
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Baking tray (approx 20x20cm if not using air fryer)
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Air fryer (optional)
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Large non-stick frying pan
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Wooden spoon
Ingredients
- 1 small butternut squash
- 1 onion
- 3 cloves garlic
- 1 tbsp mild curry powder
- 1 tsp paprika
- 400 g tinned chickpeas
- 400 g can chopped tomatoes
- 1 tsp harissa paste
- 3 tbsp yoghurt (coconut or Greek)
- 1 handful fresh spinach (optional)
- 1 tbsp olive oil
- pinch salt and pepper
Instructions
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Peel the butternut squash and cut into cubes.
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Toss with olive oil and roast on a tray at 200°C (390°F) for about 30 minutes, or air-fry at 205°C (400°F) for 18 minutes.
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While the squash cooks, finely dice the onion and garlic.
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Heat oil in a large pan and fry the onion, garlic, curry powder, paprika and a pinch of salt for 2–3 minutes.
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Add drained chickpeas, chopped tomatoes and 1/4 can of water, then stir in harissa paste and yoghurt. Simmer for 7 minutes.
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Stir in the roasted squash and spinach if using. Heat through, adjust seasoning and serve.
Notes
Substitutions & variations: See the suggestions above for easy swaps.
To store: Refrigerate up to 3 days in an airtight container.
To freeze: Cool, portion into freezer-safe containers and freeze up to 2 months. Defrost and reheat gently.
Tip: Harissa is a hot chilli paste from Tunisia that adds flavour and gentle heat. Increase the quantity for a spicier curry.