Whether you’re vegan, vegetarian, or simply aiming to veg it up, this tasty Chickpea and Butternut Squash curry is ready to rock your plate!
Say hello to the vegetarian curry of my dreams!
Last week in a fit of laziness, I decided scrap together all the leftover bits and pieces of what I had on hand instead of dragging my booty to the grocery store.
Do you ever do this? It’s basically like living out your own personal version of the show Chopped!
I had exactly 1 pound cubed squash, a few handfuls of baby spinach, one lone onion, a little leftover knob of ginger, and some tasty chickpeas I prepped and then promptly forgot about.
A big bowl of veggie curry was basically meant to be!
All I needed to do is raid my pantry for some garlic, spices, a can of coconut milk, and some fragrant basmati rice and I was good to go.
The flavors were UNREAL together! SO SO GOOD
Bring on the Butternut!
This recipe is great for the pre-cubed butternut squash they sell in grocery stores. I happened to have exactly 1 pound of leftover cubed butternut squash so that’s what I went with.
If you’re starting with a whole butternut squash, that works great too! You’l want to grab one that’s about 1.5-2 pounds.
Peel and cut into 1/2-inch cubes. Measure out 1 pound of squash cubes using a kitchen scale, or use a measuring cup to measure out approx. 3-4 cups of squash.
Chickpea and Butternut Squash Curry
As written this curry is 100% plant-based which makes it vegan and vegetarian friendly.
This delicious vegetable curry can be made mild, medium, or HOT! Simply choose the curry powder that fits your spice preference and also use the ground cayenne pepper to control the heat. I add extra to give mine a kick!
Chickpea and Butternut Squash Curry
Whether you're vegan, vegetarian, or simply aiming to veg it up, this tasty Chickpea and Butternut Squash curry is ready to rock your plate!
- 1 pound cubed butternut squash
- 1 small yellow onion
- 3 cloves garlic
- 1 TBSP coconut oil
- 1 TBSP freshly grated or minced ginger
- 3 TBSP red curry paste
- 1 TBSP yellow curry powder (mild or hot)
- 1 tsp brown sugar (optional)
- 2 tsp soy sauce
- 1 can unsweetened coconut milk (15 oz can)
- 3/4 cup vegetable broth or stock
- 1 can chickpeas (15 oz) drained and rinsed
- 2 tsp corn starch (to thicken sauce) optional
- salt and pepper to taste
- ground cayenne pepper to adjust heat to taste
- 3 cups fresh baby spinach
SERVING SUGGESTIONS + TOPPINGS
- 1/4 cup chopped roasted peanuts plus extra to taste
- 2-4 TBSP fresh chopped cilantro
- basmati rice and/or naan bread for serving
Set aside 1 pound of cubed squash. If you're starting with a whole butternut squash, that works too! Peel and cut into 1/2-inch cubes. Measure out 1 pound of squash cubes using a kitchen scale, or use a measuring cup to measure out approx. 3-4 cups of squash.
Peel and finely dice onion. Peel and finely mince garlic. Measure out all remaining ingredients.
If making rice alongside the curry, cook via package instructions while your curry cooks using a rice cooker, pressure cooker, or via stovetop.
Heat a dutch oven, large pot, or large high-sided skillet to medium-high heat with 1 TBSP coconut oil.
Add onions and saute 4-5 minutes. Next add butternut squash, minced garlic, and ginger. Stir to mix.
Season veggies with curry paste, yellow curry powder, brown sugar, and soy sauce. Stir to mix and allow to cook 2-3 minutes until spices are fragrant.
Next add coconut milk, vegetable broth/stock, and chickpeas. Bring the mixture to a simmer then cover and reduce heat to low.
Allow your curry to cook for about 14-16 minutes or until butternut squash cubes are tender and easily pierced with a fork. If you sliced your squash a little bigger it'll take a wee bit longer, but not much.
Allow a spoonful to cool and taste test. Season with salt, pepper, and cayenne to taste. The cayenne will control the heat so feel free to make this curry as mild or as spicy as you'd like! No cayenne pepper? Crushed red pepper flakes work too!
For a thicker curry sauce (love it so!) mix 2 teaspoons of corn starch with 2 teaspoons of water. Whisk to combine and swirl into curry.
Swirl fresh baby spinach into the hot curry to wilt, then top with crushed roasted peanuts and fresh cilantro. Serve with fluffy rice and/or naan bread. Enjoy!
This delicious curry can be made mild, medium, or HOT! Simply choose the curry powder that fits your spice preference (mild or hot) and also use the ground cayenne pepper to control the heat. I add extra to give mine a kick!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on choice of grain (rice and/or naan) and enjoy!
NOTE: If you’d ensure this recipe is gluten-free, simply use certified gluten-free soy sauce or gluten-free Tamari and you’re good to go!
If you get a chance to try this delish chickpea and butternut squash curry, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!