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Healthy, Fresh, and Delicious Recipes to Spice up Your Kitchen ™

Butternut Squash and Garbanzo Curry

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Butternut Squash and Garbanzo Curry (Vegetarian) Recipe by Spicie Foodie

How was everyone’s Thanksgiving holiday? I hope you had a lovely celebration. After the heavy and indulgent turkey dinners I’m sure many of you are looking for lighter options. This butternut squash and garbanzo curry is not only light but also low on the calories. Plus there’s not meat (i.e. no turkey) so it doesn’t leave our bellies feeling overstuffed.

Butternut Squash and Garbanzo Curry (Vegetarian) Recipe by Spicie Foodie

The meal is quite simple to prepare and you might already have everything in your pantry. If you are tired of squash then feel free to substitute it for potatoes. Unfortunately I cannot take credit for the perfect nan bread and turmeric rice you see in the photos. They are leftovers from an Indian dinner take out. But you can easily steam some Basmati rice and add a little bit of ground turmeric to the pot. As for the nan bread it is easily available at the grocery store if you don’t have the time to bake some.

Butternut Squash and Garbanzo Curry (Vegetarian) Recipe by Spicie Foodie

Let’s get to the recipe.

5.0 from 5 reviews
Butternut Squash and Garbanzo Curry
 
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Recipe type: Curry, Dinner, Lunch, Fast, Low-Fat
Cuisine: Indian, Vegetarian
Serves: 2-3
Ingredients
  • 1 small Butternut Squash, halved-seeded and peeled
  • 3 garlic cloves, minced
  • ½ large red onion,thinly sliced
  • 1 small can garbanzo beans (chickpeas), drained
  • ½ can of stewed tomatoes
  • 1.5 cups water or vegetable broth
  • 1 sliced red chile, more or less adjusting to taste
  • small piece of fresh ginger, cut into thin slices
  • 1 tsp store bought Indian curry powder*
  • 1 tsp ground turmeric
  • salt to taste
  • ¼ tsp dried fennel seed
  • 1 dried curry leaf
  • ¼ tsp yellow mustard seed
  • 1 tbsp EVOO
  • 1 small container of regular fat Greek yogurt
Instructions
  1. Once the Butternut squash has been seeded and peeled, cut into even sized bite size cubes. Heat the oil, once warm add the onions and cook until translucent. Next add the cubed Butternut squash and sliced fresh chile(s) and saute for 3 minutes. Next add the drained garbanzo beans and stir. Add all of the spices to the pan and cook for about 4 minutes until spices release their scent. Next add the half can of tomatoes, water/broth and stir well. Partially cover and cook until the squash is tender.
  2. Uncover and turn heat down to lowest setting. Pour the Greek yogurt into the pan and stir until well combined. Continue simmering for another 5-8 minutes. Allow to cool slightly before serving.
Notes
*We prefer spicier food so I use about 1 tbsp. of curry powder, but I highly suggest you start with a little then add as you taste and go. *
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Butternut Squash and Garbanzo Curry (Vegetarian) Recipe by Spicie Foodie

I know the ingredients list seems long but as you can see the process is quite simple. This recipe is one of my go to fast dinners and I change the butternut squash for other seasonal vegetables. Enjoy it and have a great weekend.

P.S.
In case you missed it, submissions for November’s YBR are now open. Can’t wait to see all of your great recipes. Add yours here: http://www.spiciefoodie.com/ybr/ybr-signup-temporary-page/

 

Yummy Pics: A Food Blogger's Guide to Better Photos, Photography eBook by Spicie Foodie

 

Comments

  4. I just found your site through a Pinterest link. This recipe looks absolutely amazing.

    I also love the clean, smooth layout and the amazing pictures and graphics. It’s so attractive and really draws your eye into the centre and keeps it there. Great site.

  8. Delicious! I was just about to complement you on the perfect Saffron rice but then I kept reading and saw it was from take out. LOL. This curry sounds like the perfect day-after-thanksgiving-meal!

  11. You had me at the title. I’ve been craving curry for some time and this looks so accessible and easy to make, I’m totally buying the ingredients at the market tomorrow to make this ASAP!

  16. Never tired of squash, especially prepared this way with so much flavor!!!
    Beautiful photos;-)
    I’m so ready to move on from turkey….once a year feast but once the kitchen is cleaned up and the platters put away..bring on the veggie fare ;-)

  17. Dear Nancy, I did not have a chance to say happy Thanksgiving to you! I don’t know if you celebrated it or not but anyway, I hope you had a good family dinner. Thank you for being a good friend!

  20. When I look at your pictures I have to laugh at my total lack of styling creativity. I mean – an aluminum can? Never would have entered my mind, but you on the other hand, makes it a beautiful little container. :) Love the pictures and definitely love the dish!

  21. Looks wonderful, Nancy and, yes, perfect for post-Turkey day! Not tired of squash yet, but if I use carrots and potatoes, I won’t have to go to the store at all :) Enjoy what’s left of the weekend!

  24. Just wanted to write another note that I made this for lunches this week and had to use a greek yogurt with honey in it (inattentive shopping on my part) and it was still excellent. Even cold. :) You made my week.

  26. I’m always looking for new curry recipes, and this one seems great. I LOVE butternut and chickpeas. Can’t wait to cook it!

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