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Butternut Squash and Chickpea Curry

Roasted Butternut Squash and chickpea Curry

  • Author: Helen
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Vegetarian


A tasty, warming and easy roasted butternut squash with chickpeas and spinach in a creamy lightly spiced sauce.

Serves 4.  Use the scaling buttons below to double or triple the quantity.



Roast butternut squash:

  • 800 g (or 30 oz) butternut squash cut into small pieces (note 1)
  • 1.5 tbsp olive oil
  • 1/2 tsp sea or kosher salt 

Butternut Squash Curry:

  • 1.5 tbsp oil - olive, sunflower, groundnut or canola
  • 1 onion - finely chopped
  • 2-3 green chillies - finely chopped
  • 1 inch of ginger - finely chopped
  • 4 cloves of garlic - crushed
  • 1.5 tbsp curry powder
  • 1 tbsp garam masala
  • 1.5 tsp ground cumin
  • 1.5 tsp turmeric
  • 300ml (or 1 1/4 cup ) (or 10 fl oz) vegetable stock
  • 2 tbsp tomato puree
  • 1 400g (or 14oz) can of chickpeas - rinsed and drained
  • 250g (or 9 oz) spinach 
  • 300ml (or 1 1/4 cups) (or 10 fl oz) sour cream

To serve:

  • 4 tbsp peanuts to serve (optional)
  • 1 large handful of chopped coriander


Use the oven or air fryer method to roast your butternut squash.

Oven method:

  1. Heat your oven to 200°C or 400°F. Put the chopped butternut squash into a baking dish and add olive oil and salt and combine with your hands. (note 2)
  2. Place in the middle of the oven for 30 minutes, turning halfway.

Air fryer method:

  1. Heat the air fryer to 200C or 400F and set the timer for 20 minutes.
  2. Put the chopped butternut squash into a bowl and add olive oil and salt and combine with your hands. 
  3. Place in the air fryer basket and cook for 20 minutes. Shake the basket halfway to ensure the butternut squash cooks evenly.

Curry recipe:

  1. Meanwhile, place a large pan on a medium heat and fry the onion, ginger and chilli for a few minutes.
  2. Then place another small frying pan on a medium heat and toast the peanuts for a few minutes until they begin to brown.
  3. When the onion is translucent add the garlic and cook for one minute until fragrant before adding the curry powder, garam masala, cumin and turmeric.
  4. Pour in the stock, increase the heat until it begins to simmer and stir in the tomato puree.
  5. Add the chickpeas and spinach and let them cook for a few minutes until the spinach is wilted.
  6. Stir in the sour cream, add the roast butternut squash (it should be cooked at this point). Allow the curry to simmer for a few more minutes until the chickpeas are tender.
  7. Serve immediately with rice or naan bread topped with fresh chopped coriander and toasted peanuts.


  1. The butternut squash pieces should be no bigger than 1.5cm or 1/2 inch. Smaller pieces of squash cook more quickly so cut them small if you are in a hurry. 
  2. Butternut squash roasts better when it's not overcrowded. Use two roasting trays if you need to.
  • Category: Curry
  • Method: stove-top
  • Cuisine: Western

Keywords: easy roasted butternut squash curry