Butternut Squash and Chickpea Curry over Fonio

Servings 4
Author Robin Asbell


  • 1 tablespoon canola or coconut oil
  • 1 large onion chopped
  • 1 tablespoon fresh ginger minced
  • 2 cloves garlic minced
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon red pepper flakes
  • 3 cups butternut squash cubes
  • 1 cup coconut milk
  • 1 15 oz can chickpeas drained
  • 1/2 teaspoon salt
  • cilantro leaves


  • 1 cup fonio or quinoa
  • 1 cup water
  • 1/4 teaspoon salt
  • dried currants


  1. Peel and dice the squash. 

  2. In a large saute pan, drizzle the oil and place the pan over medium-high heat. Warm the oil for a few seconds, then add the onion and stir. Stir until the onions start to crackle, then reduce to medium-low. Cook for at least 10 minutes.

  3. Add the ginger and garlic and stir for a few seconds, then add the turmeric, cumin, coriander and pepper flakes and stir. Cook until the spices are fragrant, then add the squash cubes and stir to coat with spices.

  4. Add the coconut milk, chickpeas and salt and raise the heat to medium-high to bring to a boil, then reduce to medium-low and cover tightly. Cook for about 10 minutes, until the squash is tender when pierced with a paring knife.

  5. While the curry cooks, rinse the fonio carefully in a bowl, swirling with cold water to wash away any dust. Carefully pour off the water. Bring 1 cup water to a boil in a small pot, then add the rinsed fonio and salt and return to a boil. Reduce the heat to low and cover, cook for 2 minutes. Take off the lid, and use a fork to fluff the grain, stirring it up from the bottom of the pot. Cover and let stand for 10 minutes.

  6. Serve fonio sprinkled with currants, if desired, and topped with curry and cilantro.