Go Back
+ servings
Loaded with soft butternut squash, tender chickpeas, and a punch of spicy harissa, this chickpea butternut squash curry is an incredibly hearty dinner that's vegan-friendly and easy to pull together on a weeknight.
Add to Collection
Print Pin
5 from 1 vote

Harissa Chickpea Butternut Squash Curry

Loaded with soft butternut squash, tender chickpeas, and a punch of spicy harissa, this chickpea butternut squash curry is an incredibly hearty dinner that's vegan-friendly and easy to pull together on a weeknight.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings
Calories 305kcal

Ingredients

  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, finely chopped
  • 3 cups 1/2-in cubed butternut squash
  • 1 tablespoon grated fresh ginger
  • 3 cloves garlic, minced
  • 1/4 cup harissa paste
  • 1-1/2 teaspoons curry powder
  • 1/2 teaspoon ground turmeric
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 can (15 oz) diced tomatoes, undrained
  • 1 can (15 oz) chickpeas, drained
  • 1/2 cup vegetable broth (or chicken broth)
  • 2 cups firmly-packed kale leaves
  • Salt and pepper to taste
  • Lime wedges, fresh cilantro, hot rice, and naan for serving

Instructions

  • In a large skillet or dutch oven, heat oil over medium-high heat until shimmery. Add onions and butternut squash to pan and let cook, stirring occasionally until vegetables begin to get tender and slightly browned, about 5 minutes.
  • Add ginger, garlic, harissa paste, curry powder, and turmeric to pan. Let cook 2-3 minutes, stirring occasionally until fragrant and vegetables are evenly coated.
  • Add coconut milk, tomatoes, chickpeas, and broth. Bring curry to a simmer over medium-high heat, then reduce heat to medium and let simmer 20-25 minutes, stirring occasionally until butternut squash is tender and sauce is thickened.
  • Optional step for a smoother curry: after curry has simmered, ladle out 1 cup of curry, transfer to blender, and blend until smooth. Transfer back to pan.
  • Fold kale into curry until evenly incorporated. Cover pan and let stand 5 minutes until kale is wilted. Remove curry from heat season with salt and pepper to taste, squeeze a few lime wedges over top, and fold in cilantro to taste.
  • Serve curry hot with rice and additional lime wedges, cilantro, and naan bread if desired. Enjoy!

Nutrition

Serving: 8oz (calculated without rice or naan) | Calories: 305kcal | Carbohydrates: 27.6g | Protein: 6.7g | Fat: 20.9g | Saturated Fat: 14.6g | Sodium: 93mg | Potassium: 846mg | Fiber: 6.8g | Sugar: 7.8g | Calcium: 106mg | Iron: 3mg