This creamy butternut squash and chickpea curry is the kind of cozy meal that hits the spot on a cool evening. With tender squash, hearty chickpeas, and a fragrant coconut curry sauce, itโs packed with flavor and simple to make in less than an hour. Serve it with jasmine rice, brown rice, or warm naan bread for a wholesome dinner the whole family will love.
Why Youโll Love This Recipe
- A vegan and vegetarian option: A creamy butternut squash curry made without dairyโcompletely vegan and full of flavor.
- Comforting and flavorful: The butternut squash becomes soft and fork tender, blending into a silky, creamy curry sauce thatโs rich but dairy-free.
- Quick and nourishing: Made with real, plant-based ingredients, this curry recipe comes together in about 40 minutesโideal for busy weeknights.
- Flexible and customizable: You can adjust the heat level, swap spinach for kale, or add green beans or peas for extra veggies.
- Meal prep friendly: It reheats beautifully the next day, making it a great option for lunch or dinner throughout the week.
- Perfect fall meal: Cozy, colorful, and full of seasonal flavorโitโs a great way to enjoy vegan butternut squash all season long.
If you're a fan of curry recipes, try our Thai green curry with chicken, Thai inspired coconut curry meatballs, or our coconut curry ramen.
Ingredient Notes
- Yellow onion - can swap for a white onion as well.
- Red curry paste - there are several options for red curry paste and you can usually find several in American grocery stores. We have found the Thai Kitchen brand to be a milder option that is more kid friendly. Mae Ploy is another option, but is much spicier and likely not kid-friendly.
- Coconut milk - we prefer to use the light coconut milk for this recipe, but you can swap with full-fat coconut milk if preferred.
- Vegetable broth - use vegetable broth or vegetable stock to keep this recipe vegetarian and vegan. If that isn't a concern for you, you can also use chicken broth.
- Butternut squash - we recommend peeling the butternut squash with a vegetable peeler, cutting it in half lengthwise, scooping out the seeds, and then cutting into cubes. You can also purchase pre-cut butternut squash to save time.
- Soy sauce - swap for coconut aminos or tamari for gluten-free.
See the recipe card below for a complete list of ingredients and measurements for this chickpea and butternut curry.
Recipe Tips & Variations
- Butternut squash prep: If youโre short on time, use pre-cut squash from the grocery storeโit saves peeling and chopping. Roasted butternut squash also adds a deeper, caramelized flavor to your butternut squash chickpea curry dish.
- Blending tip: Blending a portion of the curry helps create a thick, creamy texture while keeping some chunks for heartiness.
- Curry paste options: Different brands vary in heat levelโstart with 2 tablespoons of red curry paste and adjust to taste. We have found the Thai Kitchen brand to be the mildest.
- Ingredient swaps: Use ginger paste in place of fresh ginger for convenience, or try sweet potato in place of squash if thatโs what you have on hand.
- Protein boost: Add cooked lentils or tofu for extra plant-based protein. If you're not worried about it being a vegan or vegetarian meal you could also add chicken.
- Serving ideas: Pair it with warm naan bread or jasmine rice for a satisfying and complete meal.
How to Make Creamy Butternut Squash Curry With Chickpeas
For the full recipe instructions for butternut and chickpea curry, scroll down to the recipe card at the bottom of the page.
Step 1: In a large skillet or Dutch oven, heat the olive or avocado oil over medium heat. Add the diced onion and sautรฉ for about 3โ5 minutes until softened.
Step 2: Stir in the red curry paste, minced garlic, and ginger. Cook for 1โ2 minutes.
Step 3: Pour in the coconut milk, vegetable broth, soy sauce, and coconut sugar. Stir well to combine. Let this simmer gently for 2-3 minutes.
Step 4: Add the peeled and cubed butternut squash. Bring the mixture to a simmer, cover, and cook for 15โ20 minutes, or until the squash is fork-tender.
Step 5: Once the squash is soft, carefully scoop about 2 cups of the mixture into a blender (or use an immersion blender right in the pot) and blend until smooth. Return the blended portion back to the pot and stir well.
Step 6: Add the drained chickpeas. Mix well and let the mixture simmer for 2-3 minutes. Fold in the fresh spinach or kale and cook for 2โ3 minutes, just until wilted.
Step 7: Add the fresh lime juice and give it one final stir. Ladle into bowls and top with chopped cilantro. Serve on its own or with rice, quinoa, or warm naan.
Butternut Squash and Chickpea Curry FAQs
Let the curry cool completely before storing. Keep leftovers in an airtight container in the refrigerator for up to 4โ5 days. The flavors develop even more by the next day, making it perfect for meal prep.
To reheat chickpea butternut squash curry, warm on the stovetop over medium-low heat, stirring occasionally until hot. You can also microwave individual portions, adding a splash of veggie broth or coconut milk if the curry thickens too much.
This butternut squash and chickpea curry freezes well for up to 3 months. Cool completely, then transfer to a freezer-safe container or bag. Thaw overnight in the refrigerator, then reheat gently on the stove until warmed through.
Note: The spinach may soften slightly after freezing, but the flavorful curry sauce and tender squash hold up beautifully. Itโs a wonderful make-ahead option for cozy, nourishing fall meals anytime you need them.
This recipe is gluten-free with the use of tamari or coconut aminos in place of soy sauce. It is dairy free, vegan, and vegetarian.
Other Thai-Inspired Recipes
If you make this creamy butternut squash and chickpea curry, please let us know how it turns out in the comments below and/or rate the recipe! Donโt forget to tag us on Instagram to show us your finished productโit makes our day every time we see you trying the recipes we love!
Creamy Butternut Squash and Chickpea Curry
Ingredients
- 1 tablespoon avocado oil or olive oil
- 1 medium yellow onion, diced
- 2-3 tablespoons red curry paste (we have found the Thai Kitchen brand to be mildest in terms of spice)
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 1, 13.5 ounce can light coconut milk
- ยพ cup vegetable broth (or chicken broth)
- 1 tablespoon soy sauce (or tamari or coconut aminos for gluten-free)
- 1 tablespoon coconut sugar or brown sugar
- 5 cups of peeled and cubed butternut squash (5 cups is about 1 medium squash)
- 1, 15.5 ounce can of chickpeas
- 5 cups fresh spinach or kale
- 1 lime, juiced
- Chopped cilantro, for garnish
- Optional for additional protein: shredded chicken or cooked shrimp (if not vegetarian/vegan)
Instructions
- In a large skillet or Dutch oven, heat the olive or avocado oil over medium heat. Add the diced onion and sautรฉ for about 3โ5 minutes until softened.
- Stir in the red curry paste, minced garlic, and ginger. Cook for 1โ2 minutes.
- Pour in the coconut milk, vegetable broth, soy sauce, and coconut sugar. Stir well to combine. Let this simmer gently for 2-3 minutes.
- Add the peeled and cubed butternut squash. Bring the mixture to a simmer, cover, and cook for 15โ20 minutes, or until the squash is fork-tender.
- Once the squash is soft, carefully scoop about 2 cups of the mixture into a blender (or use an immersion blender right in the pot) and blend until smooth. Return the blended portion back to the pot and stir well.
- Add the drained chickpeas. Mix well and let the mixture simmer for 2-3 minutes. Fold in the fresh spinach or kale and cook for 2โ3 minutes, just until wilted.
- Add the fresh lime juice and give it one final stir. Ladle into bowls and top with chopped cilantro. Serve on its own or with rice, quinoa, or warm naan.
Notes
- Note on curry paste: If you are sensitive to heat, we have found the Thai Kitchen brand of red curry paste to be the mildest. Start with 2 tablespoons of red curry paste and adjust to taste (we like the flavor that 3 tbsp provides and didn't find it to be too spicy with this brand). The Mae Ploy brand is much spicier and likely not kid friendly.ย
- If you want additional protein, you can add another can of chickpeas or add some chicken if you are not worried about it being a vegan/vegetarian recipe.ย
- Save time/prep ahead:
- Peel and cube the butternut squash in advance, or use pre-cut squash to save time during cooking.
- Measure out the ginger paste, red curry paste, and spices ahead of time to streamline prep.
- The curry tastes even better the next day, so itโs perfect to make ahead and reheat for quick lunches or dinners.
- This recipe is freezer friendly, see the FAQ section for specific instructions.
- This recipe is gluten-free with the use of tamari or coconut aminos in place of soy sauce. It is dairy free, vegan, and vegetarian.
- The recipe can be found on My Fitness Pal by searching "BWB Butternut Squash and Chickpea Curry." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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