Butternut Squash & Chickpea Curry

Butternut Squash & Chickpea Curry

Spiced Butternut Squash & Chickpeas

There's nothing better than butternut squash in the fall. Indulge in the comforting flavors of a butternut squash curry, where tender chunks of squash are simmered in a fragrant blend of coconut milk, aromatic spices, and topped with fresh herbs, and chickpeas, creating a rich and satisfying dish that's perfect over steamed rice, with warm naan bread or even on it's own as a soup. This curry balances the natural sweetness of butternut squash with the savory complexity of Droosh spices, offering a delightful fusion of textures and tastes. 



  • 1.5 tbsp unrefined coconut oil or olive oil 
  • 4 cloves garlic, minced
  • 2 inch grated ginger
  • 1-2 serrano chilis 
  • 1 large red onion, diced (save a couple thin slices for garnish)
  • S&P to taste
  • 1/2 can full-fat coconut milk
  • 4 cups low-sodium vegetable broth 
  • 1 peeled and cubed butternut squash
  • 1 can of chickpeas, rinsed and drained
  • 4 cups baby spinach or baby kale (about 4 large handfuls)
  • 1 can of whole, peeled tomatoes or you can use about 4 large tomatoes chopped
  • Juice of 2 limes
  • 1/2 cup chopped cilantro 
  • 1/2 cup chopped parsley
  • White or brown rice for serving, optional
  • 4tbsp Everyday Spice Mix



  • Preheat oven to 400F
  • Cut both ends off the squash, peel and cut in half lengthways
  • Cut into roughly equal sized cubes about 1/2-1 inch
  • Place on a large baking tray and drizzle generously with oil salt and pepper, toss and place in the oven for 30 minutes, until soft and starting to brown on the edges
  • In the meantime, start the curry by adding coconut or olive oil to a large pot on medium heat and once melted add in minced red onion and stir fry for a few minutes then add garlic, chilis and grated ginger
  • Add a few tablespoons of the Everyday spice and cook for 30 seconds until fragrant, add a little water if needed so it doesn't burn
  • Add the tomatoes, coconut milk and vegetable stock and bring to a gentle simmer and let cook for 10 minutes
  • Transfer to a blender and blend or use a hand held blender directly in the pot
  • Once blended, add the chickpeas, another tablespoon or two of Everyday spice and cook for another 5-10 minutes
  • Taste the sauce and season with salt and pepper. If you like it spicy you can add more Everyday spice and red chili powder
  • Add the roasted butternut squash into the pot, the lime juice and stir
  • Add in kale or spinach for more veggies and stir
  • Top with fresh cilantro and parsley, and serve with basmati rice, naan or eat as a soup on it's own 


  • You can add extra veggies like carrots to the pan and sautee before blending
  • Tomatoes are optional
  • If you prefer the butternut to be blended you can also blend the squash rather than having chunks
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