Butternut squash and chickpea curry
Chef DefneKitchen Studio chef · October 17, 2026Diced butternut squash and chickpeas simmer in a mild curry sauce with tomatoes and finish with yogurt and coriander. Serve over brown basmati rice.
Calories are an AI estimate, for information only.
Ingredients · 10
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- Brown basmati rice200 g
- Olive oil1 tbsp
- Butternut squashDiced1
- Red onionDiced1
- Mild curry paste2 tbsp
- Vegetable stock300 ml
- Large tomatoesRoughly chopped4
- Chickpeas (canned)Drained, rinsed400 g
- Greek yogurtFat-free3 tbsp
- CorianderChopped
Method · 4 steps
- 1
Boil the rice in salted water following the packet instructions.
- 2
While it cooks, warm the oil in a big frying pan, then brown the squash pieces for 2-3 minutes. Add the onion and curry paste and continue frying for 3-4 minutes.
- 3
Pour in the stock, cover with a lid and let it simmer for 15-20 minutes until the squash can be pierced easily, then add the tomatoes and chickpeas and cook gently for 3-4 minutes until the tomatoes soften a little.
- 4
Remove the pan from the heat, then mix in the yogurt and coriander. Plate up beside the rice, with wholemeal chapattis if you like.
