Photo of Butternut Squash & Chickpea Vegetable Curry by WW

Butternut Squash & Chickpea Vegetable Curry

2 - 5
PersonalPoints™ per serving
Total Time
35 min
18 min
17 min
Not a vegetarian? Swap in chicken broth, which can be more flavourful than veggie broth.


Olive oil

1½ tsp(s)

Uncooked butternut squash

1 cup(s), cubed

Sweet red pepper(s)

½ medium, cut into strips

Uncooked onion(s)

½ small, sliced

Garlic clove(s)

1 clove(s), large, minced

Ginger root

1½ tsp(s), grated

Curry powder

1 tsp(s), Madras variety (or to taste)

Table salt

¼ tsp(s), or to taste

Fat free reduced sodium vegetable broth


Canned drained chickpeas

½ cup(s), rinsed


¼ cup(s), chopped

Fresh lemon juice

2 tsp(s), or to taste

Plain fat free Greek yogurt

¼ cup(s)


  1. Heat oil in a large nonstick skillet over medium heat. Add squash, red pepper, and onion; cook, stirring occasionally, until vegetables are lightly browned, about 7 minutes.
  2. Add garlic, ginger, curry powder, and salt; cook, stirring, until fragrant, about 30 seconds.
  3. Stir in broth and chickpeas; bring to boil over high heat. Reduce heat to medium-low, cover and simmer, stirring occasionally, until vegetables are tender, about 7 minutes. Stir in cilantro and lemon juice (and additional salt, if desired). Serve topped with yogurt.
  4. Makes 1 serving.