This vegan butternut squash and chickpea curry is packed with nourishing ingredients and fragrant spices. The best part? The comforting dish does without curry paste and is ready in 30 minutes.
I love curries this time of the year. They are so comforting when the weather changes from warm to chilly. So this butternut squash and chickpea curry is a celebration of the rich, nutty sweetness of the fall vegetable. Combined with the earthy goodness of chickpeas, all bathed in luscious coconut milk and aromatic spice-infused sauce, it is the ultimate cozy dish.
Invite the aroma of this creamy curry into your home as it simmers on the stove, and get ready to indulge.
If you like a veggie curry, try this vegan Thai yellow vegetable curry to warm you on cold days.
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Why you’ll love this recipe
- Just a few ingredients – Unlike other curry recipes, which often have an endless list of ingredients, this recipe does with just a few. I’m sure most of them you already have in your pantry.
- Fragrant – The combination of spices makes this butternut squash and chickpea curry aromatic and rich. It will be hard to put your spoon down.
- Creamy texture – Coconut milk and cooking the squash in the curry make it super creamy and rich.
- Naturally vegan – All the ingredients in this curry are plant-based, making it naturally vegan.
- Ready in 30 minutes – This curry is easy to make and ready in half an hour. Ideal for busy weeknights.
- Meal-prep favorite – This butternut squash curry is also perfect for meal-prep as leftovers can easily be stored in the fridge or freezer and kept for up to 5 days.
Ingredient notes
- Butternut squash - Look for a butternut squash with a firm texture and smooth skin.
- Chickpeas - Use canned and already cooked chickpeas for convenience. Also, drain and rinse them under cold water before using.
- Coconut milk - Opt for full-fat coconut milk for a rich and creamy curry. Shake the can well before opening it to ensure the cream has not separated from the liquid.
- Coconut oil - Use unrefined or virgin coconut oil for a more pronounced coconut flavor.
- Spices - Combining curry powder, turmeric, and cumin is essential for the curries signature flavor. Adjust the amount of red pepper flakes according to your spice preference. You can also use fresh red chilies if you prefer.
- Vegetable stock - Make sure to use good-quality vegetable stock or broth, as it forms the base of the curry and contributes to its overall flavor.
- Tomato paste - This adds depth and a subtle tanginess to the curry. Adjust the amount to your taste; more tomato paste will intensify the tomato flavor.
- Onion, garlic, and ginger - Freshly minced garlic and ginger with finely chopped onion provide the aromatic base for the curry.
- Salt and Pepper: Season the curry with salt and freshly ground black pepper to taste.
See recipe card for quantities.
Tips & substitions
- Prep in advance - To streamline the cooking process, peel and cube the butternut squash, mince the garlic, chop the onion, and grate the ginger in advance. You can also save some time by using pre-cut butternut squash.
- Consistency control - If the curry is too thick, add more vegetable stock or water to reach your desired consistency. If it is too thin, simmer it for a bit longer.
- Swap the coconut oil - Substitute the coconut with vegetable oil if you don't have coconut oil on hand.
- Extra veggies - Add other vegetables like bell peppers, cauliflower or peas to the curry. Just adjust the cooking time accordingly.
- Garnishes - Fresh cilantro, parsley, chopped scallions, or a squeeze of lime juice make excellent garnishes to brighten the flavors.
How to make butternut squash and chickpea curry
Step 1: Cut off the ends of the butternut squash and peel the skin with a vegetable peeler. Remove the seeds with a spoon and chop the squash into bite-sized chunks. (Alternatively, you can use pre-cut butternut squash.)
Step 2: Peel and mince the onion, garlic, and ginger. Drain the chickpeas through a sieve until the water runs clear.
Step 3: Heat the coconut oil in a big pot on medium heat. Put in the onion and sauté until lightly browned.
Step 4: Add minced garlic and ginger as well as tomato paste, curry, turmeric, cumin, and chilli flakes (optional) and sauté for about a minute.
Step 5: Pour the coconut milk and vegetable stock into the pot, and add the butternut squash. Bring to a boil and let it simmer on low to medium heat for about 15 to 20 minutes until the squash is tender.
Step 6: Add the chickpeas and cook for another minute. If the curry is too thick, add more vegetable stock.
Remove from heat, sprinkle with fresh cilantro or parsley if you like, and serve.
Expert tip
Add a luxurious touch to the curry and create a coconut cream swirl. Before serving, gently heat a small amount of coconut cream in a separate pan until warm but not boiling. Then, drizzle this warm coconut cream in a swirl pattern over the top of each serving.
What to serve with butternut squash and chickpea curry
Butternut squash and chickpea curry complement it with a variety of side dishes. Here are some great options:
- Basmati rice - Steamed basmati rice is a classic and simple choice that pairs wonderfully with the curry.
- Naan bread - Warm, fluffy naan bread is perfect for scooping up the curry and savoring every bit of the flavorful sauce.
- Roti - Indian flatbreads like roti or chapati are another excellent choice for soaking up the curry's delicious flavors.
- Mixed green salad - A simple mixed green salad with lemon herb dressing provides a fresh and contrasting element to the butternut squash curry.
- Sweet component - This sweet and spicy mango sauce adds a fruity sweetness that pairs well with the spicy curry.
- Pickles - Indian pickles, like lime or mango, or these sweet and sour pickled cucumbers add a tangy, spicy, and savory kick to the dish.
Recipe FAQs
It is not necessary to peel butternut squash before cooking. The skin is edible, but it might not break down completely during cooking. If you leave the skin on, it will add a slightly chewy texture to your dish.
Butternut squash has a sweet and nutty flavor that pairs well with different ingredients:
- Spices: Butternut squash pairs beautifully with warm spices like cinnamon, nutmeg, allspice, and cloves. These spices enhance the squash's natural sweetness.
- Herbs: Fresh herbs such as sage, rosemary, and thyme add a savory and earthy flavor to butternut squash dishes.
- Proteins: Pair butternut squash with proteins like chicken, bacon, or sausage to create hearty and satisfying meals.
- Grains: Butternut squash can be combined with grains, such as quinoa, farro, or barley.
- Curry and spicy flavors: Butternut squash is often used in curries, where its natural sweetness balances the heat of spices and chili peppers.
Honey and maple syrup: A drizzle of honey or maple syrup can accentuate the sweetness of butternut squash in both savory and sweet dishes.
This comforting curry is perfect for meal prep. Store leftovers in an airtight container in the fridge for up to 5 days. Or, store it in the freezer for up to 3 months.
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???? Recipe
Butternut Squash and Chickpea Curry
Ingredients
- 1 medium butternut squash (about 600 g / 3 cups)
- 1 medium yellow onion
- 2 garlic cloves
- 1 teaspoon fresh ginger (grated)
- 3 tablespoon coconut oil
- 400 ml (full-fat) coconut milk (13.5 oz)
- 100 ml vegetable stock (3.5 oz)
- 1 can chickpeas (pre-cooked)
- 2 tablespoon curry powder
- ½ teaspoon turmeric
- ½ teaspoon cumin
- 1 tablespoon tomato paste
- ⅛ teaspoon red pepper flakes (optional)
- salt and pepper to taste
Instructions
- Cut off the ends of the butternut squash and peel the skin with a vegetable peeler. Remove the seeds with a spoon and chop the squash into bite-sized chunks. Alternatively, you can use pre-cut butternut squash.
- Peel and mince the onion, garlic, and ginger. Drain the chickpeas through a sieve until the water runs clear.
- Heat the coconut oil in a big pot on medium heat. Put in the onion and sauté until lightly browned.
- Add minced garlic and ginger as well as tomato paste, curry, turmeric, cumin, and chilli flakes (optional) and sauté for about a minute.
- Pour the coconut milk and vegetable stock into the pot, and add the butternut squash. Bring to a boil and let it simmer on low to medium heat for about 15 to 20 minutes until the squash is tender.
- Then add the chickpeas and cook for another minute. If the curry is too thick, add more vegetable stock. Remove from the heat and serve.
Notes
- Prep in advance - To streamline the cooking process, peel and cube the butternut squash, mince the garlic, chop the onion, and grate the ginger in advance. You can also save some time by using pre-cut butternut squash.
- Consistency control - If the curry is too thick, add more vegetable stock or water to reach your desired consistency. If it is too thin, simmer it for a bit longer.
- Swap the coconut oil - Substitute the coconut with vegetable oil if you don't have coconut oil on hand.
Nutrition
Nutritional values are estimates only calculated with the recipe calorie and nutrition calculator provided by verywellfit.com. The author of this website is not a nutritionist nor a doctor. All nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice.
Doris Polt says
This curry is so so delicious! It's one of these dishes you can't stop to snack during the rest of the evening.
Yvonne says
So happy to hear this Doris!!!