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
Ingredients
- 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)
- ¾ 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
- ¼ cup chopped roasted peanuts plus extra to taste
- 2-4 TBSP fresh chopped cilantro
- basmati rice and/or naan bread for serving
Instructions
- 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!
Notes
Nutrition
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!
Hungry for More?
- Honey Roasted Butternut Squash with Cranberries and Feta
- Roasted Butternut Squash Kale Salad
- NEW! Crispy Chickpea Taco Salad
- Thai Coconut Shrimp Curry
Questions & Reviews
We love this and high time to make it again. I used a whole butternut one pound 6 ounces and it was fine. I added one cup veggie broth since had a good sized onion and more of the squash. The curry powder and the curry paste make this perfect to us for seasoning. Didn’t need anything else. I used a penzey minced dried ginger for ease. Instead of rice I roasted cauliflower florets and happened to have a very nice bunch of rainbow swiss chard that I saute stems and leaves to also serve with this. Roasted some cashews too and pumpkin seeds…..Can’t wait to have left overs! Thanks
I really loved this and will be making it again. I didn’t change a thing. Used only a pinch of cayenne. I started with an actual butternut squash which is a challenge to peel and cut up. I did that the day before so the actual preparation was pretty easy.
I’m so happy you enjoyed it, Diane! xo
About to make this! I was wondering though can acorn squash be used as a substitute for the butternut? Or would this recipe fit best with butternut?
Acorn squash will work great!
Loved this dinner. The recipe was easy to follow and make. I didn’t make any modifications which rewarded me with a tasty meal. I took a meal to a friend with red rice (not Mexican) and she absolutely loved it.
Thank you
I’m so glad it was a hit with your friend! Thanks Chris!
Absolutely delicious. My family ate it up, including the toddler
I mad this recipe over the weekend ..best recipe ever!! I used whole butternut squash, it came it delicious. Thanks for sharing.
So so happy you’re loving the recipe, Param! Thank you!
Amazing recipe – and huge hit with husband and 3 small kids!
Ahhh yay!!! So so glad it was a hit – thanks Lauren!
Incredible dish! My wife added extra cayenne pepper to give that extra kick of spicy. Fantastic recipe@
Thank you David! Extra cayenne is always welcome here too – love it so!
I have never seen my family eat so much squash in one sitting. This is an amazing dish with just enough punch to keep you wanting more.
SAME. HERE. This last batch of curry went so fast I have to put it back on the menu, lol! I’m so glad you enjoyed the recipe, Jennifer!
I think of this dish constantly…no joke! It is absolutely delicious! Hands down, one of my favourites. I cant wait to make this for family/friends and impress their socks off!
So so happy you enjoyed it, Louise! Thank you!
Made myself a batch and divided it into lunch boxes to take to work through the week. Needless to say I’m looking forward to my lunch breaks! I did not have red curry paste so I used more yellow curry powder and it is delicious!
I’m so thrilled you enjoyed the curry, Eva! Awesome to know it worked with extra curry powder too as I’m always running out of ingredients – lol!