Butternut Squash Chickpea Curry with Quinoa


Butternut Squash Chickpea Curry with Quinoa

Yield 2-4

This delicious recipe utilizes fall flavors and locally-grown, in-season squash, healthy chickpeas and warming curry for a crave-worthy, easy dinner.


  • 2 Tablespoon olive oil
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 Tablespoon curry powder
  • Salt & freshly ground pepper
  • 2 cups vegetable broth
  • 15 oz. can diced tomatoes
  • 3 cups butternut squash, cubed
  • 15 oz. can chickpeas, drained and rinsed
  • Juice of 1 lime
  • 1 package frozen peas
  • 3 cups cooked quinoa, for serving


In a Dutch oven or large pot, heat oil over medium heat. Add onion, bell pepper and garlic and sauté 5 minutes. Add curry powder, salt and pepper, cook for 2 minutes more. Add broth, tomatoes, squash and chickpeas and stir to combine.

Bring to a simmer and cook for 15 minutes until squash is tender. Stir in lime juice, peas and kale and heat through. Season with additional salt and pepper to taste then serve in bowls over quinoa.

Courses Dinner