Hey y’all! If you love cozy, flavorful dinners that warm you from the inside out, this Butternut Squash Chickpea Curry is your new best friend. With its creamy coconut base, melt-in-your-mouth butternut squash, and hearty chickpeas, this curry is as delicious as it is versatile—perfect for busy weeknights, meal prep, or impressing at a potluck. Let’s get cooking!
Why You’ll Love This Butternut Squash Chickpea Curry
- It’s packed with plant-based protein and fiber for a filling meal.
- Rich, creamy texture and balanced spices make every bite crave-worthy.
- Ready in just 40 minutes, perfect for weeknights or meal prep.
- Naturally vegan, gluten-free, and absolutely satisfying.
- Customizable with your favorite veggies or extra heat!
Butternut Squash Chickpea Curry Ingredients
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed (1/2-inch pieces)
- 1 tablespoon coconut oil (or olive oil)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 (14-ounce) can diced tomatoes
- 1 (14-ounce) can coconut milk (full-fat recommended)
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon garam masala (optional, for extra warmth)
- Juice of 1 lime
- Fresh cilantro, for serving
- Cooked rice or naan, for serving
How to Make Butternut Squash Chickpea Curry
Step 1: Prep the Veggies
Peel and cube your butternut squash into 1/2-inch pieces. Dice the onion, and mince the garlic and ginger.
Step 2: Sauté Aromatics
Heat coconut oil over medium heat in a large pot or Dutch oven. Add onion and cook for 3-4 minutes until translucent. Add garlic and ginger, sauté for 1 minute until fragrant.
Step 3: Toast Spices & Add Squash
Stir in curry powder, cumin, and garam masala; cook for 1 more minute. Add cubed butternut squash, stirring to coat with spices.
Step 4: Simmer With Coconut and Tomatoes
Add diced tomatoes (with juices), coconut milk, salt, and pepper. Bring to a gentle simmer, cover, and cook for 15 minutes or until squash is fork-tender.
Step 5: Add Chickpeas & Finish
Add drained chickpeas. Simmer uncovered for another 7-10 minutes, stirring occasionally, until the curry is thick and squash is very soft. Stir in lime juice. Taste and adjust seasoning if needed.
Step 6: Serve
Serve hot, topped with fresh cilantro, over cooked rice or with warm naan.
Butternut Squash Chickpea Curry Notes
- Short on time? Buy pre-cut butternut squash for quicker prep.
- Add 1/2 teaspoon chili flakes or cayenne for a spicier curry (see more spice tips at Bon Appétit).
- Swap full-fat coconut milk for light if you want a lighter texture.
Butternut Squash Chickpea Curry Variations
- Green Curry Version: Use Thai green curry paste instead of curry powder and swap in coconut aminos for salt.
- Roasted Veggie Addition: Mix in roasted cauliflower or sweet potatoes for extra texture.
- Bonus Greens: Stir in a couple cups of baby spinach or kale during the last few minutes of cooking.
Required Equipment for Butternut Squash Chickpea Curry
- Large pot or Dutch oven
- Chef’s knife and cutting board
- Wooden spoon
- Can opener
- Measuring cups and spoons
Butternut Squash Chickpea Curry Storage Instructions
Let leftovers cool, then store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.
Serving Recommendations for Butternut Squash Chickpea Curry
- Serve over fluffy jasmine or brown rice.
- Pair with warm naan or roti for dipping.
- Top with a dollop of coconut yogurt and extra cilantro for a fresh finish.
Butternut Squash Chickpea Curry Pro Tips
- For deeper flavor, toast your curry powder in the dry pot for a minute before adding oil and aromatics (see more tips at Serious Eats).
- Use a high-quality coconut milk for the richest texture—avoid watery brands (learn about coconut milk nutrition).
- Cut squash evenly so it cooks at the same rate and gently mash a few pieces at the end for a creamier curry if desired.
Butternut Squash Chickpea Curry FAQ
- Can I use frozen butternut squash?
- Yes! Thaw before adding and adjust cooking time as squash may soften faster.
- Is this curry spicy?
- It’s mild as written, but you can add cayenne or diced fresh chiles for heat.
- Can I make this in advance?
- Definitely—flavors meld as it sits, making leftovers even tastier!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
Instructions
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1Heat olive oil in a large pot over medium heat. Add onion and sauté for 4-5 minutes until softened.
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2Add garlic and ginger; cook for 1 minute until fragrant. Stir in curry powder, cumin, and turmeric. Cook for another minute.
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3Add cubed butternut squash and toss to coat with spices. Pour in diced tomatoes and coconut milk, stirring to combine.
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4Bring to a gentle simmer. Cover and cook for 20 minutes, or until the squash is tender.
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5Stir in chickpeas. Season with salt and pepper. Simmer uncovered for 8-10 minutes to thicken and heat through.
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6Serve hot, garnished with fresh cilantro. Enjoy with rice or naan.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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