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