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Butternut Squash Curry with Chickpeas

Butternut Squash Curry with Chickpeas

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5 from 1 review

  • Author: Veggie Anh
  • Total Time: 40 minutes
  • Yield: 3-4 people 1x
  • Diet: Vegan


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!


Units Scale


  • 1 red onion
  • 3 cloves garlic
  • 1 thumb-sized ginger
  • 1 tbsp oil


  • 1 tsp curry powder
  • 1 tsp garam masala
  • 1 tsp chili powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin
  • 1/2 tsp black pepper

Veggies & protein

  • 1/2 a butternut squash
  • 1/2 can (200 ml) chopped tomatoes
  • 1 can (400ml) coconut milk
  • 200ml water
  • 1 can (400g) chickpeas
  • A handful of spinach (about 100g)
  • Salt and pepper
  • Juice from 1/2 a lime

Serve with:

  • Fresh cilantro
  • Naan or rice


  1. Thinly slice the red onion, garlic, and ginger. Peel and cut the butternut squash into bite-sized pieces.
  2.  In a pan, add the oil, followed by the minced aromatics. Stir fry for 1 minute, then add in all the spices and stir fry for half a minute, adding water to deglaze the pan.
  3. Add the chopped tomatoes, coconut milk, water, and mix until well combined. Bring to a boil
  4. Add the butternut squash pieces and simmer for 15 minutes or until the butternut squash is softened.
  5. Add the drained chickpeas from a can and spinach. Mix together until the spinach has wilted, about 5 minutes.
  6. Season with salt and pepper, and finally squeeze the lime juice on top.
  7. Serve the butternut squash curry with rice and/or naan.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: stovetop
  • Cuisine: Indian