Butternut Squash and Chickpea Curry - Fiver Feeds

Butternut Squash and Chickpea Curry

For those of you who like to take part in the growing tradition of Meat Free Monday, you can’t go wrong with a vegetable curry when it comes to both flavour, cost and ease of cooking. This combination of sweet butternut squash and filling chickpeas means you won’t be missing those cuts of meat any time soon.


Butternut Squash and Chickpea Curry

Prep Time:



Serves 4 People


£0.87 per Person



  • Ingredients

    2tbsp Olive Oil
    1 Large Onion Finely Chopped
    2 Garlic Cloves Crushed or Finely Chopped
    1 Butternut Squash Peeled, Cored and Diced into Small Cubes
    1tbsp Curry Powder
    2-3 Cardamom Pods
    400g tin of Chickpeas Drained and Rinsed
    400g tin of Chopped Tomatoes
    400g tin of Coconut Milk
    200g Basmati Rice

How to Cook

1. Heat the oil over a medium heat in a large saucepan or frying pan then fry the onion and garlic with a little salt until almost tender. Add the curry powder and cook for another minute.

2. Put the diced butternut squash in the pan and coat with the onion and curry powder. Add the cardamom pods and stir for another minute or two.

3. Pour in the coconut milk and tomatoes then bring to the boil. 

4. Add the chickpeas and simmer for approximately 25 minutes, letting the sauce thicken.

5. Meanwhile, boil up a pan of salted water and cook the basmati rice according to the packet instructions.

6. Serve the curry on a bed of fluffy basmati and to add a little freshness (completely optional of course) add a couple of fresh mint leaves. 

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