Butternut Squash & Chickpea Vegetable Curry

Total Time
35 min
18 min
17 min
Not a vegetarian? Swap in chicken broth, which can be more flavorful than veggie broth.

olive oil

1½ tsp

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 large clove(s), minced

ginger root

1½ tsp, grated

curry powder

1 tsp, Madras variety (or to taste)

table salt

¼ tsp, or to taste

fat free reduced sodium vegetable broth

0 cup(s)

canned chickpeas

½ cup(s), rinsed and drained


¼ cup(s), chopped

fresh lemon juice

2 tsp, 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.

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