Butternut Squash Curry With Chickpeas

If you love roasted butternut squash as much as I do, check out my Vegan Risotto. Can’t wait to start making all the things with butternut squash? Great, because it’s perfect in this Butternut Squash Curry! Loaded with aromatics and fresh Thai-inspired flavors, this easy one-pot recipe is a great choice for fall dinners and meal prep. The creamy coconut base in this vegan butternut squash curry is loaded with roasted seasonal butternut squash, red curry paste, coconut milk, canned chickpeas, and spinach. Every spoonful is so comforting and filling, just like my Chickpea Curry Recipe, but much better suited to the cold fall and winter weather. After all, nothing quite says ‘autumn’ like butternut squash! Not sure what to do with the rest of your leftover butternut squash? Use it up in this Butternut Squash Lasagna or this comforting Butternut Squash Soup.

Ingredients needed (with substitutions)

Butternut squash – A fall favorite! The squash is peeled, cubed, and roasted before it’s added to the curry, which really brings out the flavors.Onion, garlic, and ginger – All three will give the curry a great baseline of flavor. Try to use fresh if you can!Red curry paste – Red curry paste will give your squash and chickpea curry some heat and a variety of flavor. The heat is toned down as it’s mixed with the other ingredients so don’t worry about it being too spicy!Soy sauce – Or replace this with tamari to make the curry gluten free.Chickpeas – Used canned beans to keep everything simple and easy. If you don’t have chickpeas at home, another white bean will work or you can use cauliflower, tofu, or tempeh.Vegetable broth – This adds more liquid to the curry and gives it a thinner consistency.Coconut milk – This will make your curry super creamy and tone down the heat. Use a can of full fat coconut milk or replace it with cashew cream, almond milk, or cashew milk.Sugar – For just a touch of sweetness and balance. Maple syrup will also work.Spinach – I love adding spinach to curry for extra nutrients but you can always leave it out or replace it with another leafy green, like kale.Lime juice – For balance and brightness. A splash of rice wine vinegar would work as well.

How to make butternut squash and chickpea curry

Find the complete recipe with measurements below. Layer the cubed butternut squash onto a baking sheet. Season the cubes with olive oil, salt, and pepper, then roast in the oven until they’re golden brown and fork tender. While you wait for the squash, sauté the onion, garlic, and ginger in a pan over medium-high heat. Stir in the red curry paste and turmeric next. Pour the coconut milk, broth, and chickpeas into the pot and bring the mixture up to a boil. Lower the heat once it boils and let the curry simmer for a few minutes. Stir in the soy sauce, sugar, lime juice, salt, and pepper to taste. Finish the curry with the roasted butternut squash and spinach. Once the spinach leaves have wilted, serve the chickpea butternut squash curry in bowls with rice and top with herbs, lime, nuts, and hot sauce. Enjoy!

Variations

Gluten free – Use tamari instead of soy sauce.Oil free – Instead of sauteeing the onions, garlic, and ginger in olive oil, replace it with water or vegetable broth.If you don’t have squash at home, try substituting it with sweet potato to make a sweet potato curry!Want to add even more to your curry? Throw in some chopped carrots, lemongrass, spicy Thai chili’s, or peas.

Frequently asked questions

Serving suggestions

Scoop the delicious butternut curry into bowls with brown, basmati rice or quinoa instead. Serve vegan naan on the side for dipping and scooping, as well as brussels sprouts, salad, or another veggie side dish if you’d like. To make each serving complete, top it off with chopped cilantro, basil, or Thai basil, fresh lime juice or lime wedges, chopped cashews or peanuts, and a drizzle of hot sauce.