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Butternut squash and chickpea curry in a white bowl with rice and chopped cilantro.

Butternut Squash and Chickpea Curry with Coconut Milk

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5 from 2 reviews

  • Author: Allie
  • Total Time: 45 minutes
  • Yield: 5 1x
  • Diet: Vegan


This creamy butternut squash and chickpea curry is made with red curry paste, coconut milk, and fire-roasted tomatoes to create a flavor-packed vegan curry.


  • 1 red onion, diced
  • 1 jalapeno, finely diced
  • 4 garlic cloves, crushed or minced
  • 1 inch grated fresh ginger
  • 3-4 tablespoons red curry paste
  • 2 pounds (907 g) butternut squash, cubed (about 6 cups)
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (13.5 oz) coconut milk
  • 2 tablespoon tamari, or low-sodium soy sauce
  • 1/2 teaspoon salt, or to taste
  • 2 cans (15.5 oz) chickpeas, drained and rinsed
  • 2 handfuls fresh spinach or de-stemmed kale torn into bite-size pieces
  • 1 lime, juiced


  • Chopped cilantro
  • Rice


  1. In a Dutch oven or large saucepan over medium heat, 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 if the onion sticks to prevent burning (or use 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, and mix together.  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 kale (or spinach) and simmer for about 5-10 minutes, then add the lime juice.


Keep the curry covered while cooking to prevent too much liquid evaporation.  Even covered, a wide short sided pan will probably have more evaporation than a tall pot.

If the curry is too thick for your liking, add a little vegetable broth to thin it out.  Don’t use too much, you don’t want to dilute the flavors.

If using a regular blender, the hot liquid can create pressure.  Vent the lid with the feeder cap and place a clean kitchen towel over the lid to prevent splatter.

The squash may take longer to cook if your cubes are large.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: main course
  • Method: stovetop
  • Cuisine: american, Thai inspired