Jump to Recipe Print Recipe This Butternut Squash and Chickpea Curry is a hearty recipe, packed full of flavour.It is simple and easy to make, under £1 per portion and can be made in under 30 minutes.Plus it is the perfect recipe for planning ahead or meal prepping as it can be frozen and used later on.

Recipe Difficulty – Easy! This is the perfect recipe for the Autumn/Winter, especially as the temperature drops, when you feel like something warming and filling.I was inspired to make this recipe as my Sweet Potato and Chickpea Curry recipe was so popular, however I wanted to make this recipe using seasonal vegetables.Butternut Squash is currently in season and adds the perfect amount of creaminess and sweetness to the curry.

Plus it has a secret ingredient in it, which is really going to take this curry to the next level! Jump to:Ingredients Instructions Substitutions Variations Equipment Leftovers FAQ’s Recipe Ingredients Butternut Squash – A great use of seasonal veg and adds the perfect amount of creaminess and sweetness to this squash curry recipe Onion – I’ve used a white onion in this recipe which is preferable, but you could also use a red onionSpinach – this is an optional extra if you wanted to add some greenery to the butternut squash and chickpea curry.However, kale would work nicely tooCoconut Yoghurt – I’ve used coconut yoghurt as I am dairy free.Where as if you aren’t vegan or dairy free you could use standard greek yoghurtChickp

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