Butternut Squash and Chickpea Curry

Our Butternut Squash and Chickpea Curry is a hearty dish that’s bursting with flavor. It combines protein-packed chickpeas, fire-roasted tomatoes, and butternut squash in a creamy coconut curry sauce. With a hint of spice from Thai red curry paste and a touch of freshness from lime juice and cilantro, this curry is the perfect balance of comfort and flavor. It’s sure to become a favorite in your dinner rotation!

If you’ve tried a curry, you’ll know it’s a flavorful blend of fresh ingredients and seasonings that makes a thick sauce or gravy-like dish. It’s often served over rice with naan bread or roti. There are endless variations of curries, but some things they all have in common:

• Curries are always a blend of spices, not one singular spice on its own
• Curries typically have common base ingredients, which include onions, garlic, ginger, and tomatoes

Making a curry at home might sound tedious if you’ve never tried it, but it’s quite easy to do. Curry recipes are versatile and forgiving, so you can adjust the ingredients and quantities to your tastes.

If you love a tasty curry over rice, you’ll likely enjoy my flavorful recipe for Chipotle Chicken and White Bean Soup and my recipe for the easiest Instant Pot Stir Fry full of chicken and veggies.

What You’ll Love About This Chickpea Curry

• Dinner in a hurry! It’s ready in about 30 minutes.
• It’s packed with flavor. I love the complexity of a good curry and the simplicity of rice.
• Simple ingredients: This recipe uses simple, wholesome ingredients to create a incredibly flavorful dish.
• Vegan and vegetarian friendly: It’s a meatless meal that’s filling and satisfying.

Ingredients for Butternut Squash and Chickpea Curry

Coconut oil – This will give your curry a mild coconut taste. If you want to minimize the coconut flavor, choose a refined coconut oil.
Onion – White or yellow onion will work best.
Garlic – Fresh garlic is ideal, but you can use jarred minced garlic in a pinch.
Ginger – I like using fresh ginger, but you can use ground or jarred ginger if you prefer.
Jalapeño – For a milder curry, omit the jalapeño or remove the seeds.
Salt and pepper
Red pepper flakes – Adjust the amount based on your desired heat level.
Thai red curry paste – You can find this in most grocery stores or Asian markets.
Chickpeas – Canned chickpeas are convenient, but dried chickpeas can be cooked from scratch if you prefer.
Tomatoes – Look for fire-roasted diced tomatoes for extra flavor.
Frozen butternut squash
Coconut milk – I like full-fat coconut milk for it’s creamy taste.
Spinach – Fresh baby spinach is best in this recipe.
Lime
Cilantro
Rice – I like jasmine rice with curry, but you can use your favorite variety or lower-starch rice.

How to Make Butternut Squash and Chickpea Curry

STEP ONE: Sautee the onions. Heat a Dutch oven or large skillet over medium-high heat. Add the coconut oil. Sauté diced onions for 5 minutes on medium heat.

STEP TWO: Add the spices. Add the garlic and ginger, cooking for an additional minute. Add the jalapeño (if using), salt, pepper, red pepper flakes, and curry paste. Stir and continue cooking for 1 minute longer.

STEP THREE: Add the vegetables. Stir in the chickpeas, diced fire-roasted tomatoes, frozen butternut squash, and the coconut milk.

STEP FOUR: Simmer. Bring to a boil and then reduce to a simmer, cooking until the chickpeas are soft and tender, about 15-20 minutes.

STEP FIVE: Finish and serve. Add spinach and stir as it wilts into the curry. Add the lime juice and cilantro. Stir to incorporate all the flavors. Serve over rice.

Tips and Recipe Notes

• Don’t overcook the onion. You want it to be soft, but not browned.
• Try not to overcook the butternut squash. It’s best if it’s tender, but still has a bit of bite.
• Add the spinach at the end so it wilts just a bit, but doesn’t overcook.

Can I make this recipe ahead of time?

A fresh curry is best if your making this for guests, but this recipe is excellent for lunchtime meal prep. You can make this curry up to 2 days ahead of time and store it in the fridge. Just reheat it when you’re ready to eat!

Portion it into small containers ahead of time to make taking lunch to work or school even easier.

Is this curry vegan? Gluten-free? Dairy-free?

Yes, my recipe for butternut squash and chickpea curry is vegan, gluten-free, and dairy-free.

FAQs

How to Store Leftover Curry

Leftover curry is always delicious the following day, once the flavors have had even more time to meld together. This curry will keep in the fridge for up to three days. Make sure to store it in an airtight container.

Can I freeze leftover curry?

Yes, you can freeze leftover curry for up to three months. Let it cool completely, then transfer the leftovers to a freezer-safe bag or airtight container, then place in the freezer. Allow the curry to thaw overnight before reheating.

How to Reheat Curry

The best way to reheat curry is on the stovetop over low heat. Place the curry in a saute pan and warm until the chickpeas are hot through.

You can also reheat it in the microwave, but it might get a little watery. Place a portion in a microwave-safe dish and

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