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Winter Squash & Chickpea Curry

A hearty vegetable curry makes for a warming, nourishing meal, particularly at a time of year when we tend to graze on chocolate and shortbread. This makes great use of frozen or leftover roasted squash, or substitute roasted sweet potato; to roast either, peel, seed (if needed) and cube, toss with canola or olive oil, spread out in a single layer on a baking sheet and roast at 425˚F for 20-30 minutes, until soft and golden.

By Julie Van Rosendaal

Winter Squash & Chickpea Curry

Total Time:




Skill Level:



  • canola or olive oil, for cooking
  • 1 onion, peeled, halved and thinly sliced
  • 3 garlic cloves, crushed
  • 1 Tbsp grated fresh ginger
  • 2 cups roasted butternut or other winter squash
  • 1 14 oz (398 mL) can chickpeas, drained
  • 2-3 tsp curry paste
  • 1/2 tsp cumin
  • salt, to taste
  • 1 14 oz (398 mL) can coconut milk, regular or light
  • 1 cup fresh spinach, chard or kale, chopped (optional)
  • torn cilantro, for garnish (optional)

How to Make It


In a large skillet set over medium-high heat, sauté the onion in a drizzle of oil for 3-4 minutes, until soft.


Add the garlic and ginger and cook for another minute.


Add the roasted squash and chickpeas along with the curry paste, cumin, salt and coconut milk and bring the mixture to a simmer.


Cook for about 5 more minutes, until the sauce thickens.


Stir in the spinach and cook for a minute, just until it wilts.


Serve immediately over rice with cilantro sprinkled on top.

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