Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Butternut Squash and Chickpea Curry Recipe
    Lost? Site Map

    Butternut Squash and Chickpea Curry

    1/2 Photos of Butternut Squash and Chickpea Curry

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Chicagoland Chef du Jour's Note:

    "INDIAN CUSINE is traditionally vegetarian, and you don't miss the meat because the spices are so rich" notes Chef Meeru Dhalwala. MY NOTES: Cook time does not include time for precooking chickpeas (I used canned) or cooking basmati rice. Although this recipe calls for 1 teaspoon cayenne, I found it to be moderately spicy, adjust to your liking. The brown sugar, butternut squash and yogurt tempers the heat. The brown sugar does not make this overly sweet, IMO. I searched high & low for the equivalent of whole cloves vs. ground and found several different answers. I am suggesting 1/2 teaspoon adding a dash or two more to taste. Serves 4 as the main entree or makes a great side dish.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Start cooking your basmati rice.
    2. 2
      Move oven rack to middle position and preheat oven to 425 degrees.
    3. 3
      Set a medium pot over medium-low heat. Add butter and cook until melted and foam subsides, about 2 minutes. Careful not to burn, (it is ok if the butter browns a bit while cooking. My butter browned and it still tasted great).
    4. 4
      Stir in turmeric, cumin, cloves, salt, cayenne and sugar and cook until aromatic, about 1 minute.
    5. 5
      Stir in tomato purée/ sauce and squash until well combined.
    6. 6
      Transfer to a large casserole dish, (cover, although not specified, I covered to retain moisture) and bake on middle rack of oven until squash is browned and easily pierced with a sharp knife, about 20 minutes.
    7. 7
      Remove casserole from oven. Stir in chickpeas until well combined.
    8. 8
      Return to oven and roast, uncovered, until chickpeas are heated through, about 5 -10 minutes. Season with salt to taste.
    9. 9
      Remove the whole cloves if using.
    10. 10
      Although this recipe does does not call for broth, if you would like more sauce, add vegetable or chicken broth to thin.
    11. 11
      Serve over basmati rice. Garnish with scallions and a dollop of yogurt.

    Ratings & Reviews:


    Nutritional Facts for Butternut Squash and Chickpea Curry

    Serving Size: 1 (487 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 511.9
    Calories from Fat 138
    Total Fat 15.3 g
    Saturated Fat 7.9 g
    Cholesterol 30.5 mg
    Sodium 1259.9 mg
    Total Carbohydrate 88.9 g
    Dietary Fiber 15.5 g
    Sugars 20.3 g
    Protein 12.7 g

    The following items or measurements are not included:

    Greek yogurt

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites