Butternut Squash Curry with Chickpeas

8 min read

This Thai impressed butternut squash curry with chickpeas and spinach is creamy, comforting and simple to organize in 45 minutes.

About this Recipe

This creamy butternut squash curry is simple to make however delivers excellent flavour making it ideally suited for every little thing from no-fuss weeknight meals to entertaining.

The recipe is brimming with the flavour due to roasted butternut squash, coconut milk, tomato, spices and lime. Roasting the squash enhances out its pure flavours including a refined earthy sweetness to the dish.

Whereas the butternut squash is roasting, you’ll cook dinner up aromatics like shallot, garlic and ginger after which add curry powder and purple curry paste to proceed constructing the flavour.

Tomato, coconut milk and broth add a creamy base and chickpeas and spinach are added for vitamin and texture.

Lime, sugar and cilantro pull every little thing collectively on the finish for an addictive stability of spicy, candy, tangy and umami flavours.

The curry is ideal for weeknight dinners because it’s simple to make with pantry substances. You’ll love warming up with a bowl of this curry on a chilly winter day!

A large pot of butternut squash curry with spinach and chickpeas. A wooden spoon rests in the pot.

Fast Highlights

  • Vegan and gluten-free.
  • Straightforward to make with easy substances.
  • Prepared in 45 minutes.
  • Serve with rice for a whole meal.
  • Freezer-friendly.
  • Customise with completely different veggies.

Ingredient Notes

Please observe the entire ingredient checklist with quantities if discovered within the recipe card on the finish of the publish. This part covers notes on every ingredient and potential substitutions.

All the ingredients for making a butternut squash curry recipe with spinach, chickpeas, coconut milk and tomato. Each ingredient is labelled with text.
  • Butternut Squash: You’ll want one medium-sized butternut squash or about 4-5 cups diced. Candy potato or one other number of squash would work effectively in its place. The quantity doesn’t need to be actual so don’t fear an excessive amount of in regards to the measurement of the squash.
  • Oil: You should use any sort of cooking oil you want for roasting the squash. I used olive oil.
  • Coconut Oil: Coconut oil works effectively for sautéing the aromatics and veggies and toasting the spices. You may substitute one other oil like avocado oil or olive oil in case you favor.
  • Shallot: Shallot works nice right here however you’ll be able to substitute one other number of onion if that’s what you’ve.
  • Garlic & Ginger: For the very best flavour, you’ll want contemporary garlic and ginger for this recipe.
  • Curry Powder: Use a gentle yellow curry powder.
  • Pink Curry Paste: Use Thai purple curry paste or substitute yellow curry paste.
  • Crushed Tomato: Use canned crushed tomatoes or substitute canned diced tomatoes. Crushed tomato will make the curry base a bit smoother however diced tomato additionally works effectively.
  • Coconut Milk: You should use mild or common canned coconut milk. Full-fat/common coconut milk is recommended.
  • Inventory: Any vegetable broth or inventory works. For those who don’t have any readily available, you should utilize water.
  • Soy Sauce or Tamari: Use any soy sauce, I favor sodium-reduced soy sauce, or substitute gluten-free tamari if wanted.
  • Coconut Sugar: Just a bit sugar to stability the flavours. You may substitute white or brown sugar and even maple syrup.
  • Chickpeas (Garbanzo Beans): Canned chickpeas work wonderful or you’ll be able to cook dinner your personal from scratch.
  • Spinach: I feel child spinach is the very best inexperienced to make use of right here although child kale would additionally work.
  • Cilantro: Use cilantro or attempt Thai basil.
  • Lime: Lime provides a little bit acidity on the finish to brighten and stability the flavour.

Step-by-Step Directions

Roast the Squash

Step one is to roast the butternut squash. This step caramelizes the pure sugars within the squash, intensifying the flavour for further deliciousness!

Start by making ready the squash.

Lower the ends off, peel it and minimize in half in crosswise so you’ve the highest half and the underside half in two sections.

Lower every of these in half length-wise, then use a spoon to scoop the seeds out. Cube all of it up into roughly 3/4-inch cubes.

Drizzle the squash with the oil, 1 tsp of the curry powder and a pinch of salt and pepper.

Roast the squash the squash on a baking sheet on the center rack within the oven for 24-28 minutes, giving it a stir half method by roasting.

Begin the Curry

Whereas the squash is roasting, you may get began on the curry.

Warmth the coconut oil in a big pot over medium warmth then add the shallots and cook dinner for 3-5 minutes, stirring them typically till they’re tender and aromatic.

Minced shallot cooking in a large soup pot with a wooden spoon.

Add the garlic, ginger, remaining curry powder and the Thai purple curry paste. Prepare dinner the combination for an additional minute or two whereas stirring to toast the spices.

Minced shallot, garlic, ginger and curry powder cooking in a large soup pot with a wooden spoon.

Add the crushed tomato, coconut milk, chickpeas and 1 cup of broth or water, scraping the underside of the pot to loosen any brown bits.

Season the combination with a pinch of salt and pepper and convey it to a simmer over medium-high warmth. As soon as it’s simmering, cut back the warmth to medium-low and cook dinner it for about 12-Quarter-hour till it reduces a bit (thickens).

A creamy red curry cooking in a large Dutch oven with a wooden spoon.

End the Curry

To complete your curry, spinach, soy sauce or tamari and coconut sugar and blend for a few minutes till the spinach wilts and mixes in.

Stir within the roasted butternut squash, lime juice and contemporary cilantro.

Fast Be aware: For an additional creamy end, attempt mixing a scoop of the roasted butternut squash with 2 cups of the curry liquid (earlier than including the spinach), then pouring the blended portion again into the pot and stirring to mix.

You might additionally pulse an immersion blender within the pot just a few instances after including the squash however earlier than including the spinach.

A creamy butternut squash, chickpea and spinach curry cooking in a Dutch oven.

Serve the Curry

Serve your curry straight away, over basmati rice and topped with extra cilantro and lime and chopped peanuts or cashews, if desired. Some contemporary naan, roti or pita can also be scrumptious for dipping!

A bowl of roasted butternut squash curry with spinach and chickpeas served with rice.


  • You should use wherever from 1-5 cups of broth relying on how thick you’d like your curry or in case you’re making soup. Be aware that it’ll thicken considerably storing so I discover about 2 cups works greatest.

Variations & Additions

  1. Butternut Squash Curry Soup: This make this into curried squash soup, enhance the broth to 4-5 cups.
  2. Further greens that work effectively are purple or inexperienced bell pepper, inexperienced beans, zucchini, cauliflower or carrot. You may add as much as 2 cups extra greens, including them once you add the garlic and ginger. I’d counsel holding it easy and solely including 1-2 extras.
  3. For peanut curry, add 1-2 tbsp peanut butter once you add the coconut sugar and soy sauce.
  4. For a lower-sodium recipe, use lowered sodium soy sauce and broth, use water as an alternative of broth.
  5. For spicy curry, add 1-2 Thai purple chilis with the garlic and ginger. Watch out as they’re fairly sizzling! You might additionally use 1-2 tsp sambal oelek or as much as 1 tsp of purple pepper flakes.

Continuously Requested Questions

Do you need to roast the butternut squash?

No. You don’t need to however I just like the flavour and texture the roasting provides. To make this recipe in a single pot with out roasting the squash. Add the squash once you add the chickpeas and simmer till the squash is tender.

A bowl of roasted butternut squash curry with spinach and chickpeas served with rice and topped with chopped cilantro.

Storing Directions

  • Fridge: Let the curry cool then retailer in an hermetic container for 4-5 days.
  • Freezer: Let the curry cool fully then retailer in a heavy-duty freezer bag or freezer-safe container for as much as 3 months. Thaw within the fridge earlier than reheating.
  • Reheat the curry in a pan on the stovetop over medium warmth till simmering or within the microwave in 30-second increments till heated by.

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This butternut squash and chickpea curry recipe is wonderful for warming up throughout the cooler months. Serve over rice for consolation in a bowl!

  • 1 medium butternut squash, diced into ¾-inch items (700 g, about 5 cups)
  • 1 tsp oil
  • 2 tsp delicate yellow curry powder, divided
  • 1 tbsp coconut oil
  • 1 massive shallot, diced (50g, ½ cup diced) 
  • 4 cloves garlic, minced or grated
  • 1-inch piece ginger, grated
  • 2 tbsp purple curry paste (30 g)
  • 1 14 oz (398 mL) can crushed or diced tomatoes
  • 1 14 oz (400 mL) can coconut milk
  • 12 cups vegetable inventory or water (250-500 mL)
  • 1 tbsp soy sauce or tamari (15 mL)
  • 1 tbsp coconut sugar (15 g)
  • 1 540 mL (19 oz) can chickpeas or 2 cups cooked chickpeas 
  • 4 cups child spinach (85 g)
  • ¼ cup finely chopped cilantro
  • ½ lime, juice

For serving

  • cilantro
  • cooked rice
  • peanuts
  • lime wedges

  1. Put together the Squash: Preheat the oven 400 F. Lower each ends off the squash, peel it, then minimize in half crosswise so you’ve the highest and backside as two items. Slice each bit in half down the middle vertically, so that you simply now have 4 items of squash. Use a spoon to scoop out and discard the seeds and pulp. Lower the squash into ¾-inch items.
  2. Roast Squash: Switch squash to a baking sheet. Drizzle with 1 tsp oil, then season with 1 tsp of the curry powder and a pinch of salt and pepper. Toss to coat. Roast on the center rack of the oven for 24-28 min, stirring midway, till tender and golden-brown. Roasting the squash caramelizes the pure sugars, intensifying the flavour.
  3. Saute Shallot: Whereas the squash roasts, in a big pot, warmth 1 tbsp coconut oil over medium warmth. When the pot is sizzling, add the shallots. Prepare dinner for 3-5 min, stirring typically, till tender.
  4. Add Ginger, Garlic & Spices: Add garlic, ginger, 1 tsp curry powder and curry paste. Prepare dinner for an additional 1-2 minutes, stirring always, to toast the spices.  
  5. Add Liquids & Chickpeas: Add tomatoes, chickpeas, coconut milk and 1 cup of the broth, scraping backside of the pot to loosen all of the brown bits.  Season with salt and pepper. Convey to a simmer over excessive warmth. As soon as simmering, cut back warmth to medium-low. Prepare dinner for 12-15 minutes, till barely lowered. 
  6. Optionally available – Mix Curry: For those who’d just like the curry to be thicker, scoop about 2 cups of the curry right into a blender and add about 1 cup of the roasted butternut squash. Mix till easy then pour again into the pot. You too can pulse an immersion blender within the pot just a few instances after including the squash however earlier than including the spinach. This step is non-compulsory.
  7. End Curry: Add the spinach, soy sauce and coconut sugar. Prepare dinner for an additional 2-4 min, stirring often, till spinach wilts and flavours are mixed. Add the butternut squash, lime juice and chopped cilantro. Modify the consistency with extra broth, if desired.
  8. Serve Curry: Divide curry between bowls alongside rice of alternative. Prime with remaining extra cilantro, lime and peanuts, if desired. 


To function a butternut squash curry soup, enhance the broth to 4 cups. For various thickness, you should utilize wherever between 1-5 cups of broth. It’s advised to begin with 1 cup of broth and slowly enhance to achieve your required consistency. Be aware that the curry will thicken considerably after storing, so I often use 2-3 cups broth.

Retailer leftover curry within the fridge in a sealed container for as much as 5 days. Reheat within the microwave. To freeze, cool fully and retailer in a heavy responsibility freezer bag or container for as much as 3 months. Thaw within the fridge earlier than reheating.


  • Serving Dimension: 1/sixth of recipe
  • Energy: 338
  • Sugar: 7 g
  • Sodium: 624 mg
  • Fats: 21 g
  • Carbohydrates: 36 g
  • Fiber: 7 g
  • Protein: 8 g

Key phrases: butternut squash curry

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