Butternut Squash Chickpea Curry

Roasting the squash is not required in this recipe; everything goes in one pot, making it an easy, comforting meal. The hardest part of preparing the butternut curry with coconut milk is cutting the butternut squash. If you're new to cutting winter squash, I have instructions below.  It can be substituted with store-bought fresh or frozen pre-chopped butternut squash to cut down on time.  

If you enjoy using winter squash in cozy curries, I have a curry chickpea soup and a carrot and butternut squash soup. For more curry recipes, try black bean curry, creamy potato curry with coconut milk, vegan yellow curry with mixed vegetables, or red lentil dahl.

Recipe features

• Vibrant, flavorful, and packed with vegetables!
• Vegan, dairy-free, gluten-free, and plant-based!
• Cozy and comforting squash curry for fall or winter!
• An easy recipe using simple ingredients!

Ingredient notes and substitutions

Please see the recipe card below for the full list and exact measurements.

Red onion - Can be substituted with a white or yellow onion.

Jalapeño - Adds more heat.  To somewhat reduce the heat, remove the seeds and membrane.  To really reduce the heat of the dish, leave the jalapeño out.  I use jalapeños because they're easy to find, but they can be substituted with your favorite chile peppers.

Garlic cloves - Crush or mince the garlic.

Fresh ginger - If you don't use fresh ginger often, it can be stored in the freezer.  I peel it, then freeze it whole.  There's no need to thaw; just grate what you need with a Microplane while it's still frozen.  It's also much easier to grate while frozen.

Red curry paste - It will depend on your spice preference and brand.  If you're using Maesri red curry paste or another brand that you know is spicy, start with 3 tablespoons.  If you're using a milder brand like Thai Kitchen, start with 4 tablespoons. Also, to keep the dish vegan, check the ingredients of your curry paste for fish or shrimp sauce.

Butternut squash - You'll need 2 pounds. Peel and cube the winter vegetable.  It will get blended to make the curry creamy. 

Fire-roasted tomatoes - If you can't find fire-roasted, try a can of diced tomatoes.  The fire-roasted variety is more flavorful, but it's better to substitute them than to leave them out.

Coconut milk - I use full-fat coconut milk to give the curry more body.  Light coconut milk can also be used.

Tamari - This adds saltiness and can be substituted with low-sodium soy sauce.

Chickpeas - Canned chickpeas can be substituted with 3 cups of cooked chickpeas.  If you don't have chickpeas, try white beans.

Baby spinach or kale - Either of these fresh greens can be used.  Kale will take a little longer to cook than spinach.  Remove the stems from the kale and tear the leaves into bite-sized pieces.

Lime - Add fresh lime juice after the curry has cooked to add acidity.  This can be substituted with about 2 tablespoons of fresh lemon juice.

Tips

• For this vegan butternut squash curry, I use 2 pounds of butternut squash.  Peeling and scooping the seeds out only reduces the weight by a few ounces, so look for around a 2-pound squash at the store.
• Two pounds of squash is around 5 ½- 6 cups of cubed squash.  
• Any leftover cubed squash can be frozen or used in a butternut squash Buddha bowl.
• If the curry is too thick for your liking, add a little vegetable stock to thin it out.  Don't use too much, you don't want to dilute the flavors.
• Keep the curry covered while cooking to prevent excessive evaporation of liquid.  Even covered, a wide short-sided pan will probably have more evaporation than a tall pot.

Time saving tips

• Prep the butternut squash ahead of time to save time when preparing the curry.  Cut butternut squash can last a few days in an airtight container in the refrigerator.
• Use pre-cut or frozen butternut squash.

Variations

• Substitute half of the butternut squash with sweet potatoes; I wouldn't substitute all of it.  The sweet potatoes make the curry sweeter.
• Use lima beans instead of chickpeas.
• Instead of chickpeas, prepare oil-free tofu separately and add the tofu before serving.

How to make chickpea and butternut squash curry

1. Start the recipe by preheating a Dutch oven or large saute pan (that has a lid) over medium heat, and cook the onion and jalapeño with a pinch of salt until the onion starts to become translucent.  For oil-free cooking, add a tablespoon of water at a time to deglaze the pan if the onion sticks to prevent burning (or cook the onions in a neutral-tasting oil).

2. Add the minced garlic and grated ginger and cook for about 1 minute.  Then add 3-4 tablespoons (depending on preferred spice level) of red curry paste and mix into the onions.  Cook for about 1 minute.  Lower the heat if needed to prevent things from burning.

3. Then add the cubed butternut squash, tomatoes, coconut milk, tamari, and salt, then mix them.  Bring to a gentle boil, then lower the heat to a gentle simmer.  Cook covered for 20-25 minutes or until the squash is soft, stirring occasionally.

4. Blend half of the curry to make it creamy; use an immersion blender, a regular blender, or mash some of the pieces of squash with a spoon against the side of the pot.

5. Add the chickpeas and fresh spinach (or kale) and simmer for about 5-10 minutes, then add the lime juice.

Serving Suggestions

Serve the chickpea butternut squash curry with white rice, brown rice, cilantro lime brown rice, or try jasmine rice.

Storage

Refrigerator - Store leftover curry in an airtight container in the refrigerator for about 5 days.  If you're using leftovers for lunch, I usually store them with rice.  If you want to make it ahead of time for guests or a potluck, I would store the rice separately.  

Freezer - The squash and chickpea curry can also be frozen in freezer-safe containers for about 2-3 months.  Don't freeze it with rice.

Frequently asked questions

Related recipes

• Creamy black bean curry
• Mushroom and butter bean curry
• Carrot butternut squash soup

I hope you enjoy this vegan curry recipe! If you did, feel free to rate it and leave a comment.