Roasted Butternut Squash and Chickpea Curry

2 servings


15 minutes

active time

55 minutes

total time


Chopped coriander

Basmati rice

1 medium butternut squash (about 3-4 cups, cubed)

2 tbsp coconut oil

1 red onion

4 garlic cloves

Thumb sized piece of ginger

1 tbsp curry powder, medium

1 tsp garam masala,

1/2 tsp ground cumin

1/2 tsp cumin seeds

1/4 tsp turmeric

1/4 tsp hot chilli powder

1 tin (400ml) chopped tomatoes

1 tin (400ml) coconut milk

200ml vegetable stock

1 tin (400g) chickpeas

Salt and pepper


Preheat oven to 200C/400F. Cut both ends off the squash, peel it and cut in half lengthways. Cut into roughly equal sized cubes about 1/2-1 inch.

Place on a large baking tray, drizzle generously with oil salt and pepper, toss and place in the oven for 35-40 minutes until soft through and starting to brown on the edges.

In the meantime, start the curry. Add coconut oil to a large pan on medium heat, once melted add finely chopped onion. Stir and fry for a few minutes then add crushed garlic and grated ginger. Leave to cook for a further minute.

Add all the spices - curry powder, garam masala, cumin, cumin seeds, turmeric and chilli powder. Cook for 30 seconds until fragrant, add a little more oil if needed so it doesn't burn.

Add the chopped tomatoes, coconut milk and vegetable stock. Bring to a gentle simmer and let cook for 10 minutes. Transfer to a bowl and blend with a hand blender till smooth, or a food processor. Transfer back to the pan.

Add the chickpeas and cook for a further 5-10 minutes, it should have thickened and be nice and creamy and orange in colour. Taste the sauce and season with salt and pepper. If you like it spicy you can add some extra chilli powder.

Add the roasted butternut squash, stir and serve! Top with some chopped fresh coriander and serve with basmati rice and your favourite sides - like my onion bhajis!


Serving Size




Total Fat

12 g

Saturated Fat

9 g

Unsaturated Fat

2 g

Trans Fat

0 g


0 mg


154 mg

Total Carbohydrate

36 g

Dietary Fiber

5 g

Total Sugars

4 g


7 g

2 servings


15 minutes

active time

55 minutes

total time
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