How to make vegetarian butternut squash curry

Kate Elliott

Contributing Writer

Curry comes from many different places, and there are many different versions of it. The recipe that follows is an Indian curry and full of the warm and aromatic spices for which the region is known. Also included in this dish is sweet butternut squash, that plays nicely against those spices, and chickpeas that really ramp up the protein portion of the dish.
Traditionally curry is served over rice, and if that's what you're having, get the rice going just before starting in on the curry. The curry will come together in just about 30 minutes, and you'll want your rice to be ready as soon as the curry is. That intoxicating aroma will make you want to jump right in.

Cooktop Cove

Vegetarian Butternut Squash Curry

15 minutes

30 minutes

45 minutes

1 tablespoon olive oil

1 butternut squash, peeled, seeded and diced

1 onion, small dice

2 tablespoons mild curry paste

2 cups vegetable stock

4 large tomatoes, small dice

1 15-ounce can chickpeas, drained and rinsed

1/4 cup cilantro, roughly chopped

Heat olive oil in a large frying pan over medium heat. Add the butternut squash and cook for about 5 minutes, just until it starts to brown.

Add the onion and curry paste to the pan and cook for another 3 minutes, to soften the onion and lightly toast the curry paste.

Add the stock and whisk to combine. Cover and cook for 15 to 20 minutes, until the butternut squash is tender.

Add the tomatoes and the chickpeas and cook for another 5 to 7 minutes, until the tomatoes begin to soften.

Take the curry off the heat, stir in cilantro and serve.

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