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Butternut Squash and Chickpea Curry

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“"INDIAN CUSINE is traditionally vegetarian, and you don't miss the meat because the spices are so rich" notes Chef Meeru Dhalwala. MY NOTES: Cook time does not include time for precooking chickpeas (I used canned) or cooking basmati rice. Although this recipe calls for 1 teaspoon cayenne, I found it to be moderately spicy, adjust to your liking. The brown sugar, butternut squash and yogurt tempers the heat. The brown sugar does not make this overly sweet, IMO. I searched high & low for the equivalent of whole cloves vs. ground and found several different answers. I am suggesting 1/2 teaspoon adding a dash or two more to taste. Serves 4 as the main entree or makes a great side dish.”

Ingredients Nutrition


  1. Start cooking your basmati rice.
  2. Move oven rack to middle position and preheat oven to 425 degrees.
  3. Set a medium pot over medium-low heat. Add butter and cook until melted and foam subsides, about 2 minutes. Careful not to burn, (it is ok if the butter browns a bit while cooking. My butter browned and it still tasted great).
  4. Stir in turmeric, cumin, cloves, salt, cayenne and sugar and cook until aromatic, about 1 minute.
  5. Stir in tomato purée/ sauce and squash until well combined.
  6. Transfer to a large casserole dish, (cover, although not specified, I covered to retain moisture) and bake on middle rack of oven until squash is browned and easily pierced with a sharp knife, about 20 minutes.
  7. Remove casserole from oven. Stir in chickpeas until well combined.
  8. Return to oven and roast, uncovered, until chickpeas are heated through, about 5 -10 minutes. Season with salt to taste.
  9. Remove the whole cloves if using.
  10. Although this recipe does does not call for broth, if you would like more sauce, add vegetable or chicken broth to thin.
  11. Serve over basmati rice. Garnish with scallions and a dollop of yogurt.

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