Plant-based butternut squash curry with chickpeas is the perfect cozy, one-pot meal for chilly evenings. With creamy coconut milk, warming spices, roasted butternut squash, and hearty chickpeas, this dish is both satisfying and nourishing. It’s naturally vegan, gluten-free, and comes together easily with pantry staples.
Whether you’re meal-prepping for the week or craving something wholesome and flavorful, this curry brings the comfort and spice in every bite.
Table of Contents
Why You’ll Love This Curry
- 🥥 Creamy and cozy, but 100% dairy-free
- 🎃 Showcases seasonal squash in a flavorful new way
- 🧄 Filled with fragrant aromatics and anti-inflammatory spices
- 🧡 Great for meal prep, reheats beautifully
- 🍚 Pairs with rice, naan, quinoa, or cauliflower rice
🧂 Ingredients
- 2 tbsp coconut oil or olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, minced or grated
- 1 tbsp red curry paste (or more to taste)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp sea salt (plus more to taste)
- 1 small butternut squash, peeled and cubed (~3–4 cups)
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (15 oz) can full-fat coconut milk
- 1 cup vegetable broth
- 2 cups baby spinach or chopped kale
- Juice of ½ lime
- Fresh cilantro or Thai basil, for garnish
🍲 Instructions
1. Sauté Aromatics
Heat oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until soft. Add garlic, ginger, curry paste, turmeric, cumin, cinnamon, and salt. Cook for 1–2 more minutes until fragrant.
2. Add Squash & Chickpeas
Stir in the cubed squash and chickpeas to coat with the spices.
3. Pour in Coconut Milk & Broth
Add coconut milk and broth. Stir well and bring to a gentle boil.
4. Simmer
Reduce heat to medium-low. Cover and simmer for 20–25 minutes, or until the squash is fork-tender.
5. Add Greens & Lime
Stir in spinach and cook for 2–3 more minutes until wilted. Finish with a squeeze of lime juice.
6. Serve
Ladle into bowls and garnish with chopped cilantro or basil. Serve over rice or with warm naan.
🔄 Substitutions & Variations
- No butternut squash? Use sweet potatoes or pumpkin
- Spice it up: Add chili flakes or double the curry paste
- Coconut-free? Use cashew cream or oat milk for a creamy base
- Add protein: Stir in cubed tofu or tempeh for an extra boost
🍛 Serving Suggestions
- Steamed jasmine or basmati rice
- Warm naan or roti
- Quinoa or cauliflower rice
- Topped with roasted peanuts or toasted coconut
🧊 Storage & Reheating
- Fridge: Store in an airtight container up to 5 days
- Freezer: Freeze for up to 3 months
- Reheat: Gently warm on stovetop or in microwave. Add broth if too thick
Plant-Based Butternut Squash Curry with Chickpeas
Equipment
- Large pot or Dutch oven
- – Immersion blender (or countertop blender)
- Wooden spoon or spatula
Ingredients
- – 2 tbsp coconut oil
- – 1 yellow onion diced
- – 4 garlic cloves minced
- – 1 tbsp ginger grated
- – 1 tbsp red curry paste
- – 1 tsp turmeric
- – 1 tsp cumin
- – ½ tsp cinnamon
- – ½ tsp salt
- – 1 small butternut squash cubed
- – 1 can chickpeas drained
- – 1 can full-fat coconut milk
- – 1 cup vegetable broth
- – 2 cups baby spinach
- – Juice of ½ lime
- – Fresh cilantro or basil for garnish
Instructions
- Sauté onion, garlic, ginger, and spices in coconut oil.
- Stir in squash and chickpeas.
- Add coconut milk and broth. Simmer 20–25 mins.
- Add spinach and lime juice.
- Serve hot with rice or naan. Garnish with fresh herbs.
Notes
– Sub sweet potatoes if needed
– Store up to 5 days or freeze 3 months
❓ FAQs
Can I roast the squash separately?
Yes! Roasting adds extra flavor. Roast cubes at 400°F for 25 minutes and stir in after step 4.
Can I use canned pumpkin?
You can! It creates a thicker stew-like texture but still works beautifully.
Is this dish spicy?
Mild to medium. Adjust curry paste for your heat preference.