Indian · main

Chickpea and Butternut Squash Curry

Chickpea and Butternut Squash Curry reads sweetness 6.5, richness 5.0 and citrus 5.0 on Palate's 0–10 flavor X-ray — a Indian main, about 59 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.4 / 10
• Sweet & Fruity — 7.1 / 10
• Sour & Bright — 6.4 / 10
• Bitter & Earthy — 2.9 / 10
• Rich & Fat — 5.9 / 10
• Aromatic & Spice — 4.9 / 10

The measured notes (of 18)

Sweetness 6.5 · Richness 5.0 · Citrus 5.0 · Sourness 4.8 · Allium 4.3 · Umami 4.1 · Salinity 3.3 · Nutty 2.8 · Earthy 2.7 · Warm Spice 2.6 · Herbaceous 2.4 · Heat 2.3 · Fruity 2.2 · Floral 1.7 · Bitterness 1.4

What's in it (16)

• butternut squash — 907 g
• oil — 41 g
• salt — 5 g
• yellow onion — 110 g
• garlic — 12 g
• ginger — 15 g
• curry powder — 15 g
• cumin — 5 g
• turmeric — 3 g
• cayenne pepper — 1 g
• tomatoes — 411 g
• coconut milk — 397 g
• chickpeas — 851 g
• vegetable broth — 237 g
• lime — 65 g
• cilantro leaves — 15 g

Time & effort: about 59 min (58 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 164.9 kcal, 6.7 g protein, 6 g fat, 22.2 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Heat the oven to 425°F. On a rimmed baking sheet, toss the squash with 2 tablespoons of the oil and 1/2 teaspoon of the salt, then spread in a single layer and roast until deeply caramelized at the edges and fork-tender, 25-28 minutes, flipping halfway through.
2. While the squash roasts, warm the remaining 1 tablespoon oil in a large Dutch oven or heavy pot over medium heat. Add the onion and cook, stirring occasionally, until softened and golden at the edges, 6-7 minutes.
3. Stir in the garlic and ginger and cook until fragrant, about 1 minute.
4. Add the curry powder, cumin, turmeric, and cayenne; toast, stirring constantly, until fragrant, 30 to 60 seconds.
5. Add the diced tomatoes and cook, stirring and scraping the bottom of the pot, until they break down and darken slightly, 3-4 minutes.
6. Stir in the coconut milk, chickpeas, broth, and remaining 1/2 teaspoon salt. Bring to a simmer and cook uncovered, stirring occasionally, until the sauce thickens slightly and the flavors meld, about 15 minutes.
7. Fold in the roasted squash and simmer gently just until heated through and coated in sauce, about 5 minutes — stir carefully so the squash keeps its shape.
8. Remove the pot from the heat and stir in the lime juice; taste and add more salt if needed.
9. Ladle into bowls and top with the cilantro.

Dishes with a similar flavor shape

• Coconut Lentil and Sweet Potato Curry — Indian
• Southwest Quinoa Stuffed Peppers — Tex-Mex · Southwestern
• Black Bean and Sweet Potato Burrito Bowls — Mexican
• Ayam Percik (Kelantan Grilled Chicken with Coconut Gravy) — Malaysian
• Moroccan Vegetable Casserole — Moroccan

Keep reading: what sweetness, richness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.