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Butternut Squash Chana Masala in a Bowl on the Table with the Rest of the Meal Blurred in the Background
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5 from 1 vote

Butternut Squash Chana Masala

An easy flavorful vegetarian recipe for chana masala with butternut squash.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Indian
Servings: 6 servings
Calories: 480kcal
Author: Taylor Ellingson

Ingredients

  • 2 tablespoons olive oil
  • 1 large white onion diced
  • 3 garlic cloves minced
  • 2 teaspoon freshly grated ginger
  • 2 tablespoon garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • 2 14 ounce cans diced tomatoes
  • 2 14 ounce cans chickpeas, drained and rinsed
  • 1 16 ounce can coconut milk
  • 3-4 cups ½ inch diced butternut squash about 1 medium butternut squash
  • Rice and naan for serving
  • Plain Greek yogurt for topping

Instructions

  • In a large pot, heat olive oil over medium-high heat.
  • Add onion and cook until softened, about 5-7 minutes.
  • Add garlic, ginger, and spices, and cook another minute or two, until spices are fragrant.
  • add tomatoes, chickpeas, coconut milk, and butternut squash, and stir well to combine.
  • Bring to a boil, reduce heat to medium-low, and let simmer for about 20 minutes, until the squash is tender.
  • Serve with rice and/or naan.
  • Top with a dollop of yogurt.
  • Enjoy!

Nutrition

Calories: 480kcal | Carbohydrates: 55g | Protein: 16g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 408mg | Potassium: 1094mg | Fiber: 14g | Sugar: 12g | Vitamin A: 7636IU | Vitamin C: 31mg | Calcium: 166mg | Iron: 9mg