Creamy Butternut Squash and Chickpea Curry

A bowl of butternut squash and chickpea curry served alongside naan.

5 from 1 vote

Creamy Butternut Squash and Chickpea Curry

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, it’s 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.

Prep Time10

Cook Time35

Course: Main Course

Cuisine: Thai-Inspired

Servings:

Calories: 293kcal

Author: Olivia & Annie

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
¾ 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 sauté for about 3–5 minutes until softened.
Stir in the red curry paste, minced garlic, and ginger. Cook for 1–2 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 15–20 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 2–3 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.
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.
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 it’s 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.

Nutrition