Return to top

Hello! I’m Anjali. I’m a board certified health coach, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali See what I'm eating this week

Butternut Squash and Chickpea Curry

It’s freezing outside today. Well, freezing for Bay Area standards. I’ll happily admit that I’m a big baby when it comes to the weather being cold. My hubby, who’s from Chicago, always teases me about how the Bay Area doesn’t have “real” winter, how a little bit of cold & rain does not a winter make.

Ok, fine.

But it’s still cold as far as I’m concerned 🙂

On days like today, I love making a hearty recipe that just warms my bones. Something that sticks to your insides and leaves you full and happy. This Butternut Squash Curry does just that.

I took inspiration for this recipe from a good friend of mine who also loves to cook. He made this when we came over to him & his wife’s place in SF, but I think his version didn’t have chickpeas.

I added the chickpeas and served it with a mint & almond whole wheat couscous that helped absorb some of that great spicy curry sauce. The hubby and I loved it: he said that even though he generally doesn’t like “mushy” stews, (his words, not mine!) this one had just the right bit of texture with the chickpeas and almonds in the couscous.

The Ingredients

For the curry:

  • 2 cans of chickpeas, drained & washed
  • 20 cherry tomatoes, cut in half
  • 1 Butternut squash, peeled & cut into 2 inch chunks
  • 1 red onion, finely chopped
  • 4-6 cloves of garlic, finely chopped
  • 2 tbs of finely chopped parsley (optional if you don’t like parsley)
  • 2 tbs of finely chopped cilantro + more for garnish
  • 1 Tbsp olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp ground tumeric
  • 1/2 tsp cayenne pepper
  • 1 tsp paprika
  • 2 tsp of tomato paste
  • 1/2 tsp of sugar
  • 1.5 tsp of sea salt
  • Freshly ground black pepper to taste
  • 2 cups of water
For the couscous:
  • 1 cup Whole wheat couscous
  • 1 cup Vegetable stock
  • Chopped fresh mint
  • Sliced roasted almonds
The Directions
.
Step 1: Chop your veggies, herbs and the butternut squash. To cut the squash: slice off the top & bottom, and then cut it in half width wise. Peel both halves. Then cut each half length wise. Scoop out the seeds. Then chop into cubes!
.
Step 2: Heat oil in a large pot, and add the onion until soft. Add the garlic and cook for about 20 seconds, then add the cumin, tumeric and cayenne pepper. Cook for 30 seconds, stirring continuously. Add the paprika, tomato paste, sugar and half the cilantro, parsley, salt and pepper. Stir.
.
Step 3: Add the tomatoes and the drained chickpeas. Stir and then add the butternut squash and the water, stir and then cover with the lid. Once simmering, turn the heat down to low and cook covered for 35 minutes.
.
.
Step 4: Cook couscous according to package directions with vegetable stock or water. Once it’s cooked, fluff with a fork and stir in mint + almonds.
.
.
Step 5: Garnish curry with some cilantro and serve with couscous.
.
.
I loved how the curry just seeped out from the sides and got absorbed into the couscous. Not only was this extremely satisfying, but it was very healthy as well: full of fiber with the butternut squash, chickpeas, tomatoes and couscous; and a nice balance of protein from the chickpeas + almonds. I wish we had leftovers so I could eat it again!
.
Butternut Squash and Chickpea Curry

Total Time: 60 minutes

Yield: 8 servings

Nutritional Info Per Serving: 265 Calories, 3.2g Fat, 800mg Sodium, 50.9g Carbs, 8.6g Fiber, 1.1g Sugar, 9.4g Protein

Ingredients

    For the curry
  • 2 cans of chickpeas, drained & washed
  • 20 cherry tomatoes, cut in half
  • 1 Butternut squash, peeled & cut into 2 inch chunks
  • 1 red onion, finely chopped
  • 4-6 cloves of garlic, finely chopped
  • 2 tbs of finely chopped parsley (optional if you don't like parsley)
  • 2 tbs of finely chopped cilantro + more for garnish
  • 1 Tbsp olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp cayenne pepper
  • 1 tsp paprika
  • 2 tsp of tomato paste
  • 1/2 tsp of sugar
  • 1.5 tsp of sea salt
  • Freshly ground black pepper to taste
  • 2 cups of water
    For the couscous
  • 1 cup Whole wheat couscous
  • 1 cup Vegetable stock
  • Chopped fresh mint
  • Sliced roasted almonds

Instructions

  1. Chop your veggies, herbs and the butternut squash. To cut the squash: slice off the top & bottom, and then cut it in half width wise. Peel both halves. Then cut each half length wise. Scoop out the seeds. Then chop into cubes!
  2. Heat oil in a large pot, and add the onion until soft. Add the garlic and cook for about 20 seconds, then add the cumin, tumeric and cayenne pepper. Cook for 30 seconds, stirring continuously. Add the paprika, tomato paste, sugar and half the cilantro, parsley, salt and pepper. Stir.
  3. Add the tomatoes and the drained chickpeas. Stir and then add the butternut squash and the water, stir and then cover with the lid. Once simmering, turn the heat down to low and cook covered for 35 minutes.
  4. Cook couscous according to package directions with vegetable stock or water. Once it's cooked, fluff with a fork and stir in mint + almonds.
  5. Garnish curry with some cilantro and serve with couscous.
https://www.pickyeaterblog.com/butternut-squash-and-chickpea-curry/

TAGS: , , , ,

16 responses to “Butternut Squash and Chickpea Curry”

    • I think you probably could! I don’t use a crock pot but I’ve heard that you can make almost anything in there. I’m sure the flavors would taste great slow cooked for hours 🙂

  1. This was delicious! I had some extra fresh ginger I grated into the pot and it was an amazing counter to the spice! It was a great cold night treat with full flavor and without the calories of take out Indian!

    • Yaay!! I’m so happy to hear that Jen! Love the idea of adding grated fresh ginger to the recipe as well – I’ll be doing that next time! 🙂

    • Hi Jamir! I’m so glad you liked it! This makes 5 servings, and each serving has ~370 calories. I just updated the recipe with the nutritional info as well. Thanks again!

  2. Your cooking instructions refer to adding “half the coriander” in the second bullet point, but I don’t see coriander in the list of ingredients. What is the amount of coriander and when do you add the second half?

    • Hi Linda! Sorry for the confusion! Coriander and cilantro are the same (cilantro is fresh coriander, but there is also ground coriander and coriander seeds which are different). So when the directions say add “half the coriander” – it means “half the cilantro.” I’ve updated the post so that everything reads “cilantro” so that it’s clear! Thanks and hope you like the recipe!

Leave a Reply

 
Free 7 day plan for clean eating
Free brunch party cookbook
One-on-one health coaching

Featured Press

Subscribe to newsletter

Copyright 2017 The Picky Eater. All rights reserved. Site by 82 Birds.

X
Get new recipes and healthy tips right to your inbox!
Food
%d bloggers like this: