Butternut Squash Curry with Chickpeas

Creamy tomato and coconut-based Indian-inspired butternut squash curry with chickpeas. It's a healthy, comforting, and nutrient-packed dish that is also full of flavors!

Butternut Squash Curry with Chickpeas

As the days are getting colder, I crave a filling and comforting meal. This Butternut Squash Curry is the versatile and delicious curry dish that I find myself coming back to. It's healthy, nourishing, and full of nutrients and feels like a warm hug in a bowl!

Butternut Squash is my favorite winter squash, it has a nice flavor and texture and works in so many recipes.

Why you'll love this Butternut Squash Curry recipe

This recipe is:

• Vegan and gluten-free
• All the ingredients are accessible and most of which you probably will find in your pantry
• Can be made in one pot: less mess and cleaning needed
• Comforting and nourishing
• You can make this ahead of time, and like other curry dishes, it will become more flavorful over time!
• Can be made in 40 minutes, so perfect for weeknight dinners!
• Versatile: you can adapt this recipe to your liking and use the ingredients that are more accessible to you! The substitute ingredients can be found below.

Ingredients and substitutions

What you'll need for this recipe and some substitute ingredients:

• Coconut oil or cooking oil
• Aromatics: ginger, red onion, and garlic. You can swap the red onion for shallot or yellow onion, and use ginger and garlic powder instead.
• Spices: curry powder, garam masala, chili powder, turmeric powder, cumin, and black pepper
• Broth: the curry base is made with:
  • Tomato sauce: adds a tangy, umami flavor that balances out the spices. You can swap this for fresh tomatoes or tomato puree.
  • Coconut milk: I recommend using full-fat coconut milk
  • Water to thin it out
• Vegetables:
  • Butternut squash: you can substitute it with other kinds of pumpkin, squash, potato or sweet potato.
  • Spinach: you can substitute this with other dark leafy greens like kale or bokchoy.
• Protein source: I used drained chickpeas from a can. Alternatively, you can use tofu, or cooked green or red lentils.

Step-by-step instructions with pictures:

First, thinly dice and mince your aromatics, which are garlic, ginger, and red onion.

Then chop the butternut squash in half, and chop it into bite-sized pieces. Make sure to peel its skin.

In a pan, add the coconut oil (or other cooking oil) then stir-fry the aromatics for one minute. Add the spices and stir for 30 seconds.

Add the chopped tomatoes, coconut milk and water and mix until well combined.

Afterwards, add the butternut squash and simmer for 15 minutes or until the squash has softened.

Add the drained chickpeas and spinach, and cook for an additional 5 minutes.

Lastly, season with salt and pepper and squeeze the lime juice.

How to serve this recipe?

You can serve this recipe with a side of naan or rice and fresh coriander and lime wedges as toppings.

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📖 Recipe

If you enjoyed this recipe, also check out:

• Eggplant Katsu Curry
• Thai Mango Coconut Curry
• Thai Coconut Chickpea Curry