Butternut Squash Chickpeas Curry

Shweta Singh
by Shweta Singh
6 servings
1 hr

Few months back when I posted butternut squash kofta curry, I wrote that I can do a series on butternut squash recipes. Believe me I was not boasting. Here I am again with another recipe. This one is simple and easy to make. I have cooked it in instant pot but it can be also be cooked in a pressure cooker.

This preparation is full of nutrients and can be eaten with your choice of bread or rice or couscous. It is gluten free and you can make it vegan too - just skip adding yogurt and cream.

I prefer mild spice level but if you prefer hot, you can add chillies and chilli powder. Do give this recipe a try and let me know how you feel about it?

Butternut Squash Chickpeas Curry

Easy Peasy Recipe

Served with Couscous and Salad

Butternut Squash Chickpeas Curry
Recipe details
  • 6  servings
  • Prep time: 20 Minutes Cook time: 40 Minutes Total time: 1 hr
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  • Half medium sized butternut squash, cut in large cubes
  • 1 cup chickpeas soaked overnight
  • 1 large tomato finely chopped
  • 1 small onion finely chopped
  • 1 tbs ginger garlic paste
  • 1 teaspoon panchphoran ( mixture of fenugreek seeds, fennel seeds, carom seeds, nigella seeds and mustard seeds)
  • whole spices (1 star anise, 1 inch cinnamon stick, 1 black cardamoms, 4-6 peppercorns, 1 bay leaf)
  • Spice mixture (1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon Garam Masala powder,1 teaspoon turmeric powder)
  • salt to taste
  • 2 tbs yoghurt
  • 2 tbs cream
  • 2 tbs olive oil
  • 1 teaspoon red chilli powder, 1 whole dry red chilli (optional) (if you want it hot)

Start instant pot on sauté mode. Add oil.
After a minute add bay leaf, black cardamom, cinnamon stick, star anise, peppercorns and panchphoran. (Add whole red chilli - optional)
Once panchphoran crackles, add ginger garlic paste; stir for a minute
Add onions; sauté for 2-3 minutes.
Stir in tomatoes; sauté for 2-3 minutes.
Add coriander powder, cumin powder, turmeric powder, salt and (red chilli powder if you want). Stir for 2 minutes.
Stir in butternut squash; sauté for a minute.
Add soaked chickpeas; stir for 1-2 minutes.
Add 2 cups of water.
Secure the lid of instant pot, close the pressure valve. Cook on medium to high pressure for 20-25 mins.
Alternatively cook in a pressure cooker up to 3-4 whistles.
Let the pressure release by itself.
In a bowl mix yoghurt, cream and garam masala. Add it to the chickpeas-butternut squash curry.
Mix well and cook for another 2 minutes on sauté mode.
Garnish with cilantro. Tastes best with rice or couscous. You can also eat it with your choice of bread.
  • Instead of panchphoran you can use mustard seeds.
  • Want to make it vegan? Skip adding yogurt and cream.
Shweta Singh
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