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A top down image of Roasted Butternut Squash, Cauliflower and Chickpea Curry. The curry and rice are in separate posts and there are two bowls filled with curry and topped with pomegranate arils, chickpeas, onions and cilantro as well as naan bread.

Roasted Butternut Squash, Cauliflower and Chickpea Curry.

This meal is flavour packed, creamy, satisfying, vegetarian comfort food. It tastes great and it’s good for you! The leftovers may even be better than the initial meal as the flavours continue to combine, so plan to have leftovers!
Prep Time 20 mins
Cook Time 55 mins
Total Time 1 hr 15 mins
Course Appetizer, Main Course, Soup
Cuisine Mediterranean
Servings 5 - 6 people


  • 1 butternut squash, peeled and seeded, diced into 3/4 inch (2 cm) cubes about 1 1/2 pounds/608 g
  • 1 small head of cauliflower, cut in 1 1/2 inch (4 cm) florets about 1 pound/454 g
  • 1 pound new potatoes, cut into 1 inch (2.5 cm) cubes 454 g
  • 6 tablespoon olive oil divided 2/2/2 tbsp
  • 1 red onion, finely chopped
  • 4 garlic cloves, minced
  • 2 inch piece of ginger, grated 5 cm x 1 inch (2.5 cm)
  • 1 tablespoon curry powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon hot chilli powder
  • 1/4 teaspoon turmeric
  • 1 can diced tomatoes 13.5 oz/400 ml
  • 1 can coconut milk 13.5 oz/400 ml
  • 8 oz vegetable stock 240 ml
  • 1 can chickpeas 13.5 oz/398 ml
  • 8 oz green beans, washed, ends trimmed, cut into 1 1/2 inch (4 cm) pieces 227 g
  • Salt and pepper

To Serve:

  • Fresh cilantro, chopped
  • Pomegranate arils
  • Red onion, thinly sliced
  • Crispy roasted chickpeas optional
  • Brown Basmati rice cooked per package instructions for 6 servings
  • Naan, warmed (store bought or try my skillet flatbread recipe)


  • Preheat the oven to 400°F (205°C).
  • Fill a 4 Qt sauce pan halfway with water and bring to a boil.
  • Place the butternut squash on a sheet pan, drizzle with 2 tbsp olive oil. Season with salt and pepper. Toss with your hands, then spread the squash out in one layer on the pan.
  • On another sheet pan, drizzle the cauliflower florets with 2 tbsp olive oil. Season with salt and pepper. Toss with your hands, then spread the cauliflower out in one layer on the pan.
  • Roast both pans for 30 minutes, until squash & cauliflower are tender and slightly browned. Remove from oven and set aside to cool.
  • Add 1/2 tbsp salt to the boiling water, then add the potatoes and cook for 8-10 minutes until just reaching tenderness.
  • Heat a 3.5 Qt sauté pan on medium heat, add 2 tbsp olive, then add the onion. Cook stirring occasionally for 4-5 minutes, then add minced garlic and grated ginger. Stir and cook for a minute.
    A pan with sautéed onions and garlic.
  • Add all the spices, stir to combine, and cook for 30 seconds until fragrant (add a little more oil if required, so it doesn't burn.
    A sauté pan with onions and spices getting added into it.
  • Add the vegetable stock, chopped tomatoes and coconut milk. Bring to a gentle simmer and let cook for 10 minutes. Transfer to a bowl and blend with a hand blender until smooth or use food processor. Transfer back to the pan.
    Coconut milk, tomatoes and vegetable stock getting added into the pan.
  • Add the chickpeas, potatoes and green beans then cook for 10 minutes. The sauce should be thick and creamy. Taste the sauce and season with salt and pepper.
  • Add the roasted butternut squash and cauliflower, stir to combine and heat through (about another 5 minutes).
    Roasted butternut squash and cauliflower added to the pan.
  • Top with cilantro, pomegranate arils, red onion. Serve with brown basmati rice and warmed naan.
    A bowl of curry topped with cilantro, arils and red onion. Topping, a copper pot and rice surround the bowl.
Keyword butternut squash, cauliflower, chickpeas, curry, soup, vegetarian recipe
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