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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


  • Peel and dice the squash. 
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve fonio sprinkled with currants, if desired, and topped with curry and cilantro.