Butternut Squash and Chickpea Curry

READY IN: 45mins




  • Start cooking your basmati rice.
  • Move oven rack to middle position and preheat oven to 425 degrees.
  • 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).
  • Stir in turmeric, cumin, cloves, salt, cayenne and sugar and cook until aromatic, about 1 minute.
  • Stir in tomato purée/ sauce and squash until well combined.
  • 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.
  • Remove casserole from oven. Stir in chickpeas until well combined.
  • Return to oven and roast, uncovered, until chickpeas are heated through, about 5 -10 minutes. Season with salt to taste.
  • Remove the whole cloves if using.
  • Although this recipe does does not call for broth, if you would like more sauce, add vegetable or chicken broth to thin.
  • Serve over basmati rice. Garnish with scallions and a dollop of yogurt.