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–+ servings
a spoon and piece of naan in a bowl of acorn squash curry.
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5 from 48 votes

Acorn Squash Curry with Crispy Chickpeas

This cozy acorn squash curry is a cozy fall or winter dish that combines warm, nutty acorn squash with a creamy curry broth and topped with crispy savory chickpeas.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Indian
Diet: Vegan, Vegetarian
Servings: 4
Calories: 204kcal
Author: Allie Petersen

Equipment

Ingredients

Squash

  • 1 medium acorn squash washed, leave the skin on*
  • drizzle olive oil optional*
  • 1 tsp cinnamon
  • pinch of salt and pepper

Chickpeas

  • 1 15 oz can chickpeas drained, rinsed, and patted dry
  • drizzle olive oil optional
  • 1 tsp curry powder
  • pinch salt and pepper

Curry

  • 1 tbsp olive oil
  • 1 medium yellow or white onion diced
  • 2 cloves fresh garlic minced,
  • 1 inch fresh ginger minced, or 1 tbsp ginger paste
  • 1 medium red pepper diced
  • 1 tbsp curry powder
  • 1 tsp cumin
  • 1/2 tsp salt
  • pinch black pepper
  • 2 cups vegetable broth
  • 1 1/2 cups full-fat coconut milk (shake or stir can before)
  • 2 cups chopped kale stems & ribs removed
  • squeeze of lime for topping
  • roasted pumpkin seeds for topping
  • fresh cilantro (chopped) for topping
  • basmati rice or naan for serving

Instructions

Prepare Squash & Chickpeas

  • Preheat oven to 400 F. Wash the squash well and dry with a towel.
    1 medium acorn squash
  • With a sharp knife, trim the top and bottom off. Then cut the squash down the center into halves. Use a spoon to remove the inner seeds.
  • Lay the squash down on its flat side and cut into ~ 1 inch thick slices.
  • In a large bowl add squash pieces. Optional: drizzle a touch of olive oil on top. Toss with cinnamon and a pinch of salt and pepper. Use your hands to gently toss the squash pieces.
    drizzle olive oil, 1 tsp cinnamon , pinch of salt and pepper
  • Place the squash pieces in a single layer on a baking sheet on one side (I recommend parchment paper for less mess). Using the same large bowl as the squash, add the chickpeas with the oil (optional),curry, and a pinch of salt and pepper. Toss to coat. Lay them out on the other side of the baking sheet evenly.
    1 15 oz can chickpeas , drizzle olive oil, 1 tsp curry powder, pinch salt and pepper
  • Roast for 15 minutes, then flip the squash pieces and give the chickpeas a stir. Cook for another ~10 minutes until squash is fork tender and chickpeas are crispy. *While its cooking, start to prepare the curry.

Prepare Curry

  • In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic, ginger, and diced red pepper and sauté for an additional ~2 minutes until fragrant.
    1 medium yellow or white onion, 2 cloves fresh garlic, 1 inch fresh ginger, 1 medium red pepper
  • Stir in spices until evening coated over the red pepper and onion. Sauté the spices for about 1-2 minutes to toast them slightly.
    1 tbsp curry powder, 1 tsp cumin, 1/2 tsp salt , pinch black pepper
  • Add in the vegetable broth. Bring it to a simmer, then add your chopped kale. Cook it down for 3-4 minutes until they are wilted and incorporated into the curry. Pour in your coconut milk and give it a good stir.
    2 cups vegetable broth , 2 cups chopped kale, 1 1/2 cups full-fat coconut milk
  • Serve the curry over rice or grains and top with your acorn squash, crispy chickpeas, roasted pumpkin seeds, squeeze of lime, herbs, or whatever you'd like. Toasted naan tastes great with this recipe!
    roasted pumpkin seeds, fresh cilantro (chopped) , basmati rice or naan

Notes

⭐️The skin on an acorn squash is edible and nutritious. However, make sure to wash your squash. If you prefer no skin, you can use a peeler to remove.
⭐️Add oil to your veggies, chickpeas, and pan is optional if you prefer oil-free. I find just a small drizzle can help add some crispiness, especially to the chickpeas. 
Other tips: 
    • If you acorn squash is hard to cut, consider softening it in the microwave. Poke a few holes in it with a small knife or fork. Microwave for 1-2 minutes. This should soften the squash slightly making it easier to cut.
    • If your chickpeas aren't crispy after 25 minutes (but your squash is fully cooked) remove the squash from the baking sheet and cook the chickpeas for an extra 5 + minutes until they are crispy to your liking!
    • Acorn squash curry often tastes even better the next day as the flavors meld. So, don't hesitate to make extra for leftovers.
 
 
*Nutrition calculation does not include rice, naan, or pumpkin seeds

Nutrition

Calories: 204kcal | Carbohydrates: 23g | Protein: 4g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 794mg | Potassium: 774mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4952IU | Vitamin C: 85mg | Calcium: 162mg | Iron: 4mg