Sweet & Spicy Butternut Squash and Chickpea Curry

This Butternut Squash and Chickpea Curry is delicious, healthy, filling, and really easy despite taking slightly longer to make than a lot of my recipes. This distinctive dish is bursting with nutrients and vegetables but it is by no means a light meal, even though it is low in carbohydrates. This one is perfect for those colder, darker nights when you need a pick-me-up that will leave you warmed and satisfied, without sacrificing your diet. It is also a naturally vegan and gluten-free recipe, of course!

This curry is thick and will leave you feeling full and fed for longer, while still being ridiculously tasty and flavoursome. The combination of the underlying sweetness mixed with the slow-burning savoury heat from the spices is so good. This recipe serves two, so adjust accordingly if you need to make more or less. It takes around two hours to make all in all but don’t worry – most of the cooking time you can just leave it be without much engagement, especially if you do all your prep work at the beginning. This dish works beautifully alongside a little brown rice and/or a pitta bread, but you can pair with anything you like.


> One Whole Butternut Squash.

> 240g Chickpeas (A.K.A. a 400g tin, drained and rinsed).

> 3 TBSP Olive Oil.

> 2 TSP Salt.

> 1 TSP Ground Black Pepper.

> 3 Handfuls of Fresh Spinach, or 6 Whole-Leaf Lumps if using frozen.

> 3 TSP Hot Chilli Powder.

> 1 TBSP Garam Masala Powder.

> 2 TBSP Tikka Masala Powder.

> 1 TSP Cayenne Pepper.

> 3 Garlic Cloves, preferably pressed or chopped finely.

> 1 TBSP Vegan Butter.

> 1 TSP Parsley.

> 300ml Water.

> 160g of Mixed Peppers (Optional), sliced thinly.


1) Wash and halve the butternut squash. Remove the pulp and seeds – save the seeds for light roasting, as they make for a nice healthy snack. Get yourself a baking tray and cover with the oil, salt and pepper. You can line it if you wish, as the butternut squash juices will become thicker and tackier in a caramelisation process. Place the flesh side of the squash down on the baking tray and roast in the oven on Gas Mark 6 for around one hour.

2) Put your cooked chickpeas into a large saucepan/pot with the mixed peppers, spinach, some salt, pepper, garam masala powder, tikka masala powder, cayenne pepper, garlic, parsley and butter. Put on the hob but don’t begin to cook until the butternut squash is done – just allow the mixture to sit. When the squash is cooked and cooling, turn the mix on to a medium heat and stir well to combine. Leave to cook for ten minutes, stirring regularly.

3) Scoop out the now-soft flesh of the butternut squash. You can actually save the skin if you choose – it is full of nutrients and it is a great addition to smoothies or soups. Add to the mixture and reduce to a low heat, making sure to add the water at this point too. Combine, and then leave the mixture to cook on for a further thirty minutes, stirring often. When piping hot and especially fragrant, remove from heat and allow to cool for a minute before serving. Enjoy!

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