Why You’ll Love This Recipe

This Butternut Squash Curry with Chickpeas is a comforting, creamy, and satisfying dish perfect for cozy evenings. It combines the natural sweetness of butternut squash with hearty chickpeas, aromatic spices, and rich coconut milk. This vegan curry is packed with flavor, nutrients, and a delightful texture. Whether you’re a curry enthusiast or new to it, this recipe is sure to become a favorite, and it makes for fantastic leftovers, too!

Ingredients

Cooking oil (olive or vegetable oil)
Yellow onion, chopped
Garlic, minced
Fresh ginger, grated
Cumin seeds
Curry spices (garam masala, turmeric, yellow curry powder, black pepper)
Chili powder (optional)
Butternut squash, peeled and cubed
Chickpeas (canned or cooked)
Crushed tomatoes
Full-fat coconut milk
Water
Salt to taste
Baby spinach
Toppings: Fresh cilantro, green onions, fresh chili, chopped cashews, lime wedges

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Toast cumin seeds: Heat oil in a large pot over medium-high heat. Add cumin seeds and toast until fragrant.
Sauté onion, garlic, and ginger: Add chopped onion, garlic, and ginger to the pot. Sauté until onions are soft.
Add spices: Stir in curry spices and chili powder, cooking for 30 seconds to release their flavors.
Cook squash and chickpeas: Add butternut squash cubes and chickpeas. Sauté for a few minutes.
Simmer: Add crushed tomatoes, water, and salt. Bring to a boil, then simmer for 20 minutes or until squash is fork-tender.
Blend: Use an immersion blender to blend part of the curry, creating a smooth texture while leaving some chunks for texture.
Finish and serve: Stir in spinach and cook until wilted. Serve with toppings like cilantro, lime, and cashews, along with rice or naan.

Servings and Timing

Servings: 4
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Add more heat: Increase chili powder or add fresh chopped chili for extra spice.
Extra veggies: Add carrots, peas, or bell peppers for additional flavor and nutrients.
Protein boost: Add tofu or tempeh for more protein.

Storage/Reheating

Store leftovers in an airtight container in the fridge for 4-5 days. Reheat on the stovetop or microwave. This curry also freezes well for up to 3 months.

FAQs

Can I use other squashes?

Yes, you can substitute butternut squash with other types like acorn squash or pumpkin, though the texture and flavor may vary slightly.

Can I use light coconut milk?

Yes, you can use light coconut milk, but full-fat gives the curry a richer, creamier texture.

Can I make this curry spicier?

Yes, add more chili powder or fresh chopped chili to your liking for more heat.

Is this curry gluten-free?

Yes, this curry is naturally gluten-free, making it a great option for those with gluten sensitivities.

How do I know when the butternut squash is cooked?

The squash is done when it is fork-tender and can be easily pierced.

Can I make this curry ahead of time?

Yes, this curry actually tastes even better the next day after the flavors have melded together.

How long will leftovers last?

Leftovers will keep in the fridge for 4-5 days.

Can I freeze this curry?

Yes, let the curry cool completely before freezing. It will keep in the freezer for up to 3 months.

What can I serve with this curry?

Serve with rice, naan, or quinoa for a complete meal.

Can I add cream to the curry?

If you prefer a creamier texture, you can add a bit of non-dairy cream or extra coconut milk.

Conclusion

This Butternut Squash Curry with Chickpeas is an incredibly comforting and flavorful dish that’s perfect for any season. Packed with healthy ingredients, spices, and creamy coconut milk, it’s a satisfying meal that comes together in one pot. Whether you’re new to curry or a seasoned pro, this recipe is sure to become a go-to favorite.

Butternut Squash Curry with Chickpeas

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Author: Julia
Total Time: 45 minutes
Yield: 4 servings
Diet: Vegan

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Description

This Butternut Squash Curry with Chickpeas is a comforting, creamy, and flavorful vegan dish that combines the natural sweetness of butternut squash with hearty chickpeas and aromatic spices. Perfect for cozy evenings, it’s packed with nutrients and flavor, and it’s easy to make in one pot. Serve it with rice or naan for a satisfying, healthy meal!

Instructions

Toast cumin seeds: Heat oil in a large pot over medium-high heat. Add cumin seeds and toast until fragrant.
Sauté onion, garlic, and ginger: Add chopped onion, garlic, and ginger to the pot. Sauté until onions are soft.
Add spices: Stir in curry spices and chili powder, cooking for 30 seconds to release their flavors.
Cook squash and chickpeas: Add butternut squash cubes and chickpeas. Sauté for a few minutes.
Simmer: Add crushed tomatoes, water, and salt. Bring to a boil, then simmer for 20 minutes or until squash is fork-tender.
Blend: Use an immersion blender to blend part of the curry, creating a smooth texture while leaving some chunks for texture.
Finish and serve: Stir in spinach and cook until wilted. Serve with toppings like cilantro, lime, and cashews, along with rice or naan.

Notes

For extra spice, add more chili powder or fresh chopped chili.

Add carrots, peas, or bell peppers for additional flavor and nutrition.

Boost the protein content by adding tofu or tempeh.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian