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    Home » One Pot Recipes

    Wholesome & Healthy Vegetarian Butternut Squash And Chickpea Curry

    Last Updated: Feb 15, 2022 • By Deborah Rainford • 8 Comments • About 6 minutes to read this article.. • This post may contain affiliate links

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    If you could create your dream dinner I'm fairly certain it would be this vegetarian Butternut Squash and Chickpea Curry. It's the perfect balance of tangy, fragrant curry and sweet coconut/ squash goodness. Healthy, cosy dinners in about 30 minutes. Not to mention, all the ingredients are from Aldi UK so you know it's gonna be a one-stop-shop and cheaper than takeaway!

    Butternut squash chickpea curry in a white bowl with popadoms.

    I know, you're life depends on being able to feed your hungry gang something that they'll all love, but equally, something that you can cook in less time than ordering takeaway and preferable something that is hearty, delicious and healthy. This super-easy vegetarian curry is such a dinner. It's got you covered on all fronts.


    Butternut Squash & Chickpea Curry
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    Ingredients from Aldi UK for vegetarian butternut squash curry.

    So let's get right into the ingredients that you'll need to whip up this vegetarian feast. It's a few simple spices. We're keeping it simple for a couple of reasons.

    1. I think you can bring a big bold flavour to your meals without needing a million exotic spices.
    2. Aldi only carries a limited range of herbs and spices, and since we're only picking up ingredients from there, that's what we're choosing from.
    3. It can sometimes be a little intimidating to be confronted with a list of so many spices that you may not be familiar with.

    Ingredients for Butternut Squash and Chickpea Curry

    1. Butternut Squash
    2. Red Onion
    3. 1 tin chickpeas
    4. 1 tin coconut milk
    5. 2 tins chopped tomatoes
    6. Curry Powder
    7. Ground Cumin
    8. Ground Chilli Powder
    9. Garlic

    Optional

    1. Popadoms (not really optional, but...)
    2. Mango Chutney
    3. Fresh Coriander
    4. Basmati Rice

    Step 1 & 2 making vegetarian squash curry.

    How to Make Vegan Butternut Squash & Chickpea Curry Step By Step

    • Like all amazing curries, we have to start with the onions and garlic. Add some vegetable or olive oil to a pan (I'm using this cast-iron Dutch oven from Aldi). If you can't find it, then this one is a close second. Gently sautee the garlic and onions together until they're soft and translucent.
    • Add in the chopped butternut squash and spice mix. Be sure to stir everything around to get the squash and onions coated in the spices. Continue to stir occasionally for about 5 minutes, just to help get some colour on the squash.

    Step 3 & 4 making veggie squash and chickpea curry in a Dutch oven.

    • Add in the tins of chopped tomatoes and you'll probably need to add in some water or vegetable stock. Bring the whole pot to a boil and leave to simmer for about 20 minutes until the butternut squash is soft and cooked all the way through. * As the pot simmers the liquid will start to reduce and you may find that you need to add a splash more water.
    • Once the curry is cooked you will want a sauce that is thick and silky rather than too soupy. See the above photos for what the curry will look like just before simmering and what it should look like once it's cooked.
    • Once the squash is tender, add in the coconut milk and stir well. Remove the curry from the heat and add in the drained chickpeas and the spinach. Stir well and let the spinach wilt naturally in the heat of the curry. The chickpeas are perfect to add right at the end, as they're already cooked and only need to warm through.

    Butternut Squash chickpea curry in white bowls with limes and coriander.

    Squash Curry FAQ's

    Sure. Now that you've nailed dinner and are ready to triumph over just how much of a dinner genius you truly are, you may still have a couple of questions.

    Q. Can I freeze butternut squash chickpea curry?

    Absolutely! This is a meal prep/ freezer dinner dream. You can freeze it in ziplock bags and simply defrost in the fridge overnight, or even place in the slow cooker in the morning and reheat it on low so that you have the easiest weeknight dinner waiting for you when you get home.

    Q. What if I don't have any chickpeas?

    No problem. You can substitute any kind of white bean in this recipe. A tin of butterbeans or cannellini beans would be perfect here.

    Q. I don't like coconut milk?

    Feel free to add in regular single cream to keep it creamy or skip the creaminess altogether and just have a straight-up tomato-based curry.

    Q. How long will it last in the fridge?

    This will be absolutely fine in an airtight container in the fridge for about 4 days.

    And that's all there is to it! Easy vegetarian curry with simple ingredients and big bossy flavour. You are officially a dinner hero!

    More Savvy Bites Easy Dinners

    • Creamy Vegetable Pasta Bake
    • Spinach & Tomato Baked Gnocchi
    • Creamy Tomato Pasta

    Tools used to make this Recipe Name

    1. Cast Iron Dutch Oven
    2. Cook's Knife

     

    Wholesome & Healthy Vegetarian Butternut Squash And Chickpea Curry

    A healthy and easy butternut squash curry that everyone will love. Simple ingredients, quick to make and absolutely delicious!
    4.80 from 5 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Servings: 6
    Save This RecipeSaved!
    Author: Deborah Rainford

    Ingredients

    • 2 tablespoons olive oil
    • 3 cloves garlic minced
    • 1 onion chopped
    • 1 small butternut squash peeled, deseeded and chopped
    • 400 g tin chickpeas drained
    • 400 g tin chopped tomatoes
    • 400 g tin coconut milk
    • 500 g spinach
    • Spice Mix
    • ½ teaspoon ground cumin
    • 2 teaspoon curry powder
    • ½ teaspoon chilli flakes
    • ¼ teaspoon ground cinnamon
    • To Serve
    • basmati rice
    • popadoms
    • chopped fresh coriander
    Metric - US Customary

    Instructions

    • Heat the olive oil in a medium sauce pan over a medium heat. Add the onion and garlic and continue to cook until soft and translucent, about 5 minutes.
    • Add the chopped butternut squash and spice mix to the pan. Stir well so the spices coat the squash and onion. Continue to cook for about 5 minutes until the squash starts to soften slightly.
    • Pour the chopped tomatoes and the chickpeas into the pan and bring to a boil. Simmer gently for about 15 minutes until the squash is soft and cooked.*See Notes Add in the coconut milk and stir well. Bring back to a gentle simmer and add the spinach. Remove from the heat and let the spinach wilt.
    • Serve over rice, top with chopped coriander and popadoms.

    Notes

    If you find that the tomatoes and liquid are reducing a bit too much add about 300ml of water or stock and continue to simmer until the squash is cooked.

    Nutrition

    Calories: 326kcal | Carbohydrates: 29g | Protein: 11g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 179mg | Potassium: 981mg | Fiber: 8g | Sugar: 6g | Vitamin A: 7970IU | Vitamin C: 33mg | Calcium: 161mg | Iron: 7mg
    Tried this recipe?Tag Me @savvybites or tag #savvybites!

    *Include any text backlinks with image here*

    THANKS SO MUCH FOR READING AND COOKING ALONG WITH ME! IF YOU MAKE THIS RECIPE OR HAVE A QUESTION, I’D LOVE IT IF YOU LEFT A COMMENT AND A RATING. YOU CAN ALSO FOLLOW ALONG ON PINTEREST, FACEBOOK AND  INSTAGRAM TO SEE WHAT WE’RE EATING, PINNING AND A LITTLE BEHIND THE SCENES TOO!

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    Reader Interactions

    Comments

    1. Phill

      October 26, 2021 at 7:05 pm

      4 stars
      Still mid cooking this… so will report back on the final result. Up till now though really easy to cook and smells incredible. Unless I’m being daft though…. When do you add the chickpeas? Doesn’t seem to say in the recipe

      Reply
    2. Phill

      October 26, 2021 at 7:54 pm

      5 stars
      It was awesome! Tasted amazing and was easy to make! I added the chickpeas at the same time as the tin of tomatoes ?

      Reply
      • Deborah Thompson

        October 28, 2021 at 11:55 am

        So happy you like the recipe! Thanks so much for taking the time to leave a review and a comment. And I'm so sorry. I've added when to add in the chickpeas! Thanks so much, Phill!

        Reply
        • Phill

          November 03, 2021 at 8:15 pm

          5 stars
          I loved it so much that I’m remaking it again today and invited my mate over to have some haha

          As I was reading through the recipe I saw when to add the chickpeas this time though I was just being an idiot last time ?

          Reply
          • Deborah Rainford

            November 06, 2021 at 6:50 pm

            Love reading this! So happy that you're loving the recipe!

            Reply
    3. Chailey

      January 29, 2022 at 7:37 am

      5 stars
      Finally a curry I enjoyed the taste of!! I'm always trying new curry dishes but am not really a fan of the typical curry powder flavour - this was amazing, the coconut milk made it really creamy and I loved the texture of the chickpeas. I doubled the recipe up, paired with BBC good food homemade naans and froze the rest. I think next time I'll add sweet potato and butternut squash - thanks again for an amazing recipe!

      Reply
      • Deborah Rainford

        January 31, 2022 at 1:26 pm

        So happy to hear this Chailey! You've made my day. And thank you so much for taking the time to leave a comment and a rating.

        Reply

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    Hi, I'm Deborah! Savvy Bites was created to answer the question "what's for dinner?" It's a place where fresh, (mostly) healthy, everyday recipes are made with inexpensive and common ingredients from Aldi UK.

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