Butternut squash and chickpea curry



It’s freezing  in Norway at the moment! This weekend it was down to  – 18 degrees celsius  in Oslo. Fortunately, it is  not as cold in Bergen ( the city I just moved to)  but it is cold enough. Cold weather calls for warm hearty meals. This recipe is great if you want something warm and comforting a cold winter day.  This curry is very easy to make, you toss all ( almost all) the ingredients in a saucepan and just let it simmer. Beyond being extremely easy to make this curry is bursting with flavour and is so satisfying. In the beginning of the week, I usually  make a large batch of quinoa and hummus to last me several days throughout the week. It’s the same with this curry, it makes a few servings so it is perfect to reheat a later day in the week.  This curry is perfect to serve with brown rice or quinoa. I hope you enjoy it!!





1 butternut squash

1 can chickpeas ( 400 gram)

3 large tomatoes ( roughly chopped)

2 handfuls baby spinach

1 red onion ( chopped)

2 gloves garlic ( chopped)

3 tsp curry powder

1 1/2 tsp cumin

1 1/2 dry coriander

1 can coconut milk ( 400 ml)

1 cup vegetable stock

oil for cooking

Quinoa or Brown rice for serving.



  1. Peel the squash, cut it lengthwise in half, and scoop out the seeds. Cut off the top where it meets the bulbous bottom. Cut the bulb end into small pieces.
  2. Heat the oil in a large saucepan and cook the butternut squash for a few minutes until slightly browned.
  3. Add the garlic, onion and spices and fry for 3 more minutes.
  4. Pour over the vegetable stock and coconut milk, stir gently, cover and let simmer for about 15 minutes or until the butternut squash is tender.
  5. Add the tomatoes, chickpeas and spinach and cook for a few minutes until the tomatoes are slightly soft.
  6. Take off the heat and serve with rice or quinoa.



46 thoughts on “Butternut squash and chickpea curry

  1. Hi Camila,
    Your soup looks delicious!
    It’s 8ºC here in Lisbon, Portugal and we think it’s cold.⛄️
    The lower I’ve experienced was -19ºC in Sofia, Bulgaria. I was walking to were I was staying and when it hit -15ºC I stopped feeling any cold. Just went on autopilot.

    Liked by 1 person

  2. This looks so DELICIOUS! I am such a curry fanatic, you have no idea! Butternut squash and chickpeas are my favorite things to add into a curry. I also like using eggplant, kabocha, spinach, kale, lentils and sweet potato! I love the easiness of this recipe!

    Liked by 1 person

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