Butternut Squash & Chickpea Curry

Take a traditional Indian chickpea curry called chole and add some fall-inspired butternut squash and what you get is this delectable butternut squash and chickpea curry.  


I love this curry so much I have been making it often this fall. The butternut squash adds a nice sweetness to the dish, and the addition of peppers and potatoes combined with chickpeas makes this an awesome one-pot meal. Served with naan or chapatis or ladled over steaming rice or quinoa – either way you have it this curry is delicious.

Butternut Squash & Chickpea Curry


  • 1 lb cut butternut squash
  • 4 medium Yukon gold potatoes cut into thick slices or chunks
  • 1 bell pepper cut into 1 inch pieces
  • 1 medium onion finely chopped
  • 4 garlic cloves finely crushed
  • 1 15oz can garbanzo beans drained and rinsed
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric
  • Salt
  • Red chilies (optional)
  • Oil
  • Cilantro for garnish as much as you want
  • Juice of 1/2 lemon


  • In a large pot heat 2 tbsp oil. Add the garlic and onions until onions are translucent.
  • Add all the spices and toast in oil.
  • Next add all the vegetables and chickpeas. Add salt and 4 cups water. Cover and cook for 15 minutes.  Add 2 cups more water if the water has evaporated and continue cooking vegetables for an additional 15 minutes until all the squash and chickpeas are tender.  Turn the stove off.
  • Add lemon juice and cilantro and mix in. Butternut squash curry is ready.
  • Serve butternut squash curry over white rice or quinoa.

6 thoughts on “Butternut Squash & Chickpea Curry”

  1. This is as innovative as it can get for a Thanksgiving Feast,, The Goodness of Protein and Fiber Rich Chick Peas along with the Sweet Taste of Butternut Squash Is a Stealer on a Vegetarian Thanksgiving Menu. Dolly, thank you dear so much for all the Time and efforts you invest in this blog – especially the alluring Images. My love and hugs to Hitesh and to your beautiful daughters …

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