Butternut Squash And chickpeas Curry

This colourful and flavourful, creamy curry is a comforting and generous vegetarian meal ideal to savor on a cold evening.


Serves: 8 servings

Preparation time: 15 mins

Cooking time: 25 mins


  • 2 1/2 cups diced butternut squash
  • 1 1/2 cups chickpeas
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 can 13.5 ounce organic coconut milk
  • 1-2 large tomatoes, diced
  • 3 cups vegetable broth or water
  • 2 tbsp yellow curry powder
  • 1 tsp salt
  • handful of fresh cilantro, roughly chopped
  • 1 cup rice of preference


  • Cook your rice according to preference and set aside
  • Whilst rice is cooking, cut the skin off the squash, remove seeds and cut into square cubesAdd onions, garlic to a large saucepan and let it cook for 5 minutes.
  • Add all remaining  ingredients except the cilantro. Let it simmer for 20 minutes
  • Serve with the rice of your choice and top with cilantro