Butternut Chickpea Curry Recipe – Cinnamon & Coconut Milk Delight

Last Updated on 4 months by Neha Deshmukh

Butternut Chickpea Curry Recipe – Cinnamon & Coconut Milk Delight

Introduction

Oh, this curry! It’s one of those recipes that just happened, you know? I was trying to use up a butternut squash I had, and a craving for something warm and comforting hit. A little spice here, a touch of coconut milk there, and this Butternut Chickpea Curry was born. It’s become a regular in my kitchen, and I’m so excited to share it with you. It’s perfect for a cozy weeknight dinner, and honestly, it’s impressive enough to serve to guests too!

Why You’ll Love This Recipe

This isn’t your typical curry. The sweetness of the butternut squash beautifully balances the warm spices, and the coconut milk adds a lovely creaminess. Plus, it’s surprisingly easy to make! It’s a fantastic way to get a hearty, flavorful vegetarian meal on the table in under an hour. And honestly, the aroma while it’s simmering? Divine.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 300g butternut squash, cubed
• 0.75 tsp ground cinnamon
• 1 tsp fresh thyme leaves
• Salt to taste
• Pepper to taste
• 1.5 tbsp vegetable oil (plus 2 tbsp for sautéing)
• 400g canned chickpeas, drained and rinsed
• 1 large onion, chopped
• 2 tsp ginger-garlic paste
• 1 tsp ground cumin
• 1 tsp garam masala
• 0.5 tsp paprika
• 2 tsp masala or Kashmiri chili powder
• 0.5 tsp mixed spice
• 0.5 tsp turmeric powder
• 0.5 cup pureed tomatoes
• 1 cup vegetable stock
• 400ml coconut milk
• 1 tsp sugar (optional)
• Fresh coriander, chopped (for garnish)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Butternut Squash Varieties: You can use any butternut squash variety you like. Honestly, they all work well! I prefer the ones with a smaller seed cavity, as it means more squash to enjoy.
• Spice Blend Breakdown: Masala vs. Kashmiri Chili Powder: Masala powder is a blend, offering a complex flavour. Kashmiri chili powder adds colour and mild heat. If you only have one, use 2 tsp of whichever you have, but the combination is lovely.
• Coconut Milk: Full-Fat vs. Light: Full-fat coconut milk will give you the richest, creamiest curry. Light coconut milk works in a pinch, but the flavour won’t be quite as intense. I always reach for full-fat!
• The Role of Thyme in Indian-Inspired Cuisine: Thyme isn’t traditionally used in Indian cooking, but I find it adds a lovely herbaceous note that complements the butternut squash and spices beautifully. Don’t skip it!
• Chickpea Options: Canned vs. Dried: Canned chickpeas are super convenient, and work perfectly here. If you prefer to use dried, you’ll need about 150g, soaked overnight and cooked until tender.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 180°C (350°F). In a bowl, toss the butternut squash cubes with cinnamon, 1.5 tbsp oil, thyme, salt, and pepper. Spread them out on a baking sheet and roast for about 25 minutes, or until tender and slightly caramelized.
2. While the squash is roasting, heat 2 tbsp oil in a large pan or pot over medium heat. Add the chopped onion and sauté until golden brown and softened – about 5-7 minutes.
3. Stir in the ginger-garlic paste and cook for another minute, until fragrant. This is where your kitchen will start to smell amazing!
4. Now, add all the spices – masala/chili powder, turmeric, cumin, paprika, garam masala, and mixed spice. Toast them for about a minute, stirring constantly, to release their flavours.
5. Pour in the tomato puree and cook for 5 minutes, stirring occasionally, to deepen the flavours.
6. Add the vegetable stock and coconut milk. Bring to a simmer, then reduce the heat and cook uncovered for 20 minutes, or until the sauce has thickened slightly.
7. Optional: If you like a super smooth curry, use an immersion blender to blend the sauce. Add the sugar now, if you’re using it.
8. Gently fold in the roasted butternut squash and drained chickpeas. Simmer for another 5 minutes to allow the flavours to meld together.
9. Give it a final taste and adjust the salt as needed. Garnish with fresh coriander and serve hot!

Expert Tips

A few little secrets to make this curry even better:

• Achieving the Perfect Roast on Butternut Squash: Don’t overcrowd the baking sheet! Give the squash cubes space so they roast, rather than steam.
• Blooming Spices for Maximum Flavor: Toasting the spices in oil is crucial. It really wakes up their aromas and intensifies their flavour.
• Adjusting the Curry’s Consistency: If the curry is too thick, add a splash more vegetable stock. If it’s too thin, simmer for a few more minutes.
• Preventing Coconut Milk from Splitting: Simmering gently and avoiding high heat will help prevent the coconut milk from separating.
• Balancing Sweetness and Spice: The sugar is optional, but it can help balance the spice. Start with 1 tsp and add more to taste.

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is already vegan! Just double-check your vegetable stock is vegan-friendly.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment (Mild, Medium, Hot): Reduce the chili powder for a milder curry, or add a pinch of cayenne pepper for extra heat.
• Festival Adaptation: Navratri-Friendly Version (without onion/garlic): Skip the onion and garlic for a Navratri-friendly version. You might want to add a pinch of asafoetida (hing) for extra flavour.
• Adding Greens: Spinach or Kale: Stir in a handful of spinach or kale during the last few minutes of cooking for an extra boost of nutrients.

Serving Suggestions

This curry is amazing with:

• Basmati rice – a classic pairing!
• Warm naan bread – perfect for soaking up the sauce.
• A dollop of plain yogurt – adds a cooling contrast.
• A side of raita – a refreshing yogurt-based side dish.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 2 months.

FAQs

Got questions? I’ve got answers!

• Can I use a different squash variety? Absolutely! Sweet potato, pumpkin, or even carrots would work well.
• How can I make this curry ahead of time? You can make the sauce a day or two in advance and store it in the fridge. Add the butternut squash and chickpeas just before serving.
• What is the best type of rice to serve with this curry? Basmati rice is my go-to, but jasmine rice or brown rice would also be delicious.
• Can I freeze leftover curry? Yes! Let it cool completely before transferring it to a freezer-safe container.
• Is it possible to make this curry nut-free? Yes, this recipe is naturally nut-free.
• What can I substitute for coconut milk? You could use cashew cream or a blend of yogurt and vegetable stock, but the flavour will be different.
• How do I adjust the sweetness of the curry? Start with 1 tsp of sugar and add more to taste. You can also use a natural sweetener like maple syrup.