Butternut Squash Curry with Chickpeas Recipe

I absolutely love this Butternut Squash Curry with Chickpeas Recipe because it’s like a warm hug on a chilly day. The sweet, roasted butternut squash blended with the creamy coconut and the subtle heat of red curry paste creates a perfect balance of flavors that you’ll find comforting and vibrant all at once.

When I first tried this recipe, it quickly became a staple in my kitchen, especially during fall and winter. It’s easy to make, packed with nutrients, and works beautifully for meal prep or a cozy family dinner. Plus, it’s vegan and gluten-free, so everyone at the table can enjoy it!

this …

Ingredients You’ll Need

The ingredients for this Butternut Squash Curry with Chickpeas Recipe work together to create layers of flavor and texture. I recommend grabbing the freshest butternut squash and using full-fat coconut milk for that rich creaminess in every bite.

• Butternut Squash: Choose a small or half of a large squash for sweet, tender bites that roast beautifully.
• Olive Oil: Divided use lets you both roast the squash and sauté the aromatics.
• Sweet Onion: Adds sweetness and depth when sautéed gently.
• Garlic: Fresh minced garlic amps up the savory flavor.
• Fresh Ginger: Grated ginger brings that signature warm, spicy zing.
• Red Curry Paste: The star spice blend giving the curry its bold, complex flavor.
• Turmeric: Adds earthiness and a beautiful golden color.
• Coconut Milk: Use full-fat for the creamiest texture and richest flavor.
• Vegetable Broth: Helps thin the curry gently while layering flavor.
• Chickpeas: Drain and rinse canned chickpeas for a hearty, nutty protein boost.
• Baby Spinach or Kale: Adds fresh greenery and a pop of color just before serving.
• Soy Sauce or Tamari: For satisfying umami and a touch of saltiness.
• Sugar or Maple Syrup: Balances the spices with a hint of sweetness.
• Fresh Lime Juice: Brightens everything up with a gentle tang.
• Salt & Pepper: To taste, because seasoning makes all the difference.

Variations

This recipe is great as-is, but I love adding my own spin depending on what’s in my pantry or what I’m craving. Don’t be afraid to make it your own—you’ll find that a few simple tweaks can keep it exciting.

• Swap the Squash: I tried sweet potatoes once for a sweeter and earthier curry, and it worked beautifully.
• Change the Greens: Using kale gives a heartier bite, while spinach wilts quickly and keeps things light.
• Add Protein: Tofu cubes or roasted cauliflower make great chickpea substitutes if you want variety.
• Adjust the Spice: If you prefer less heat, start with half the red curry paste and add more to taste.

How to Make Butternut Squash Curry with Chickpeas Recipe

Step 1: Roast the Butternut Squash to Sweet Perfection

Preheat your oven to 400°F (205°C) and lightly grease a large baking sheet with olive oil or line it with parchment paper to avoid sticking. Toss your chopped butternut squash with a few tablespoons of olive oil, plus a sprinkle of salt and pepper. Spread the pieces out evenly—this helps them roast nicely without steaming. Pop them in the oven and roast for around 30 to 45 minutes, stirring once halfway through, until you see golden caramelized spots. This roasting step is where the magic starts—the sweetness really intensifies and adds depth to your curry.

Step 2: Build Your Flavor Base with Aromatics

While the squash is working its charm in the oven, heat 2 tablespoons of olive oil over medium-high heat in a large skillet. Add the diced onion and sauté it gently for about 2 to 3 minutes until it’s translucent and fragrant—this mild sweetness builds a delicious foundation. Then toss in the minced garlic and grated ginger, stirring frequently for 2 minutes so they soften but don’t burn. Smelling that spice and warmth come alive in your pan is one of my favorite moments in cooking this curry.

Step 3: Add Spices and Liquids for the Curry Sauce

Now stir in the red curry paste and turmeric to coat the aromatics evenly—a little sizzle and fragrance will fill your kitchen. Pour in the full-fat coconut milk and vegetable broth, then add the drained chickpeas. Give everything a good stir so those flavors meld together. Bring the pot to a gentle boil, then reduce the heat to low and cover the skillet. Let it simmer away for 10 to 15 minutes, which is just enough time for your butternut squash to finish roasting and for the spices to deepen in the sauce.

Step 4: Finish with Seasonings, Greens, and Roasted Squash

Once the squash comes out of the oven, stir in the soy sauce or tamari, sugar or maple syrup, fresh lime juice, and salt and pepper to taste—this layer of balance really ties the dish together. Gently fold in the roasted butternut squash and toss in your baby spinach or kale. Give it a minute or two to let the greens wilt without losing their vibrant color. Then, remove the curry from heat and get ready to serve!

How to Serve Butternut Squash Curry with Chickpeas Recipe

Garnishes

I love topping this curry with chopped cilantro or fresh basil because they add a burst of herbal freshness. A sprinkle of chopped peanuts or cashews offers a lovely crunch that contrasts nicely with the creamy sauce. And if you like heat, a few dashes of your favorite hot sauce really kick it up—perfect for those who enjoy a little extra spice.

Side Dishes

I usually serve this curry over a bed of fluffy jasmine rice or nutty quinoa to soak up all the sauce. Sometimes, I’ll add a simple cucumber salad on the side for a refreshing crunch that balances the warmth of the curry.

Creative Ways to Present

For special occasions, I like to serve this curry in individual bowls lined with banana leaves or with a wedge of lime on the side for a pop of color. You can also layer it in a glass trifle dish with rice for a beautiful visual effect if you’re hosting friends.

Make Ahead and Storage

Storing Leftovers

I store leftover curry in airtight containers in the fridge, where it keeps well for up to 4 days. The flavors actually deepen overnight, making it ideal for easy weekday lunches or quick dinners.

Freezing

This curry freezes wonderfully. I portion it out into freezer-safe containers and thaw overnight in the fridge before reheating. Just note that the greens are best added fresh after thawing to keep their texture.

Reheating

I reheat leftovers gently on the stovetop over medium-low heat with a splash of water or broth to loosen the sauce. This helps keep the curry creamy without drying out. Adding a squeeze of fresh lime after reheating refreshes the flavor perfectly.

FAQs

Final Thoughts

This Butternut Squash Curry with Chickpeas Recipe holds a special place in my heart because it’s so simple yet so packed with comforting flavor. I bet once you try it, it will become one of your go-to dishes too, whether for cozy family dinners or meal prepping the week ahead. Give it a whirl—you’ll enjoy the creamy, spicy, and sweet harmony this curry brings to your table.

Print