Butternut Squash and Garbanzo Curry
Prep time
Cook time
Total time
Recipe type: Curry, Dinner, Lunch, Fast, Low-Fat
Cuisine: Indian, Vegetarian
Serves: 2-3
  • 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
  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.
*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. *
Recipe by Spicie Foodie ™ at https://www.spiciefoodie.com/2012/11/23/butternut-squash-and-garbanzo-curry/