This delicious and nutritious Butternut squash chickpea curry is the perfect comfort meal, full of spice and healthy ingredients. It is easy to make, vegan and gluten-free and great for meal prep.
This chickpea butternut squash curry is a great warming winter meal full of healthy ingredients and plant-based protein from the chickpeas. It is packed with flavor and uses red curry paste which tastes great when paired with the sweetness of the butternut squash. This is such a cozy and warming dish that that’s amazing served with this Vegan Naan Bread.
Using butternut squash when in season makes this a budget friendly and nutritious dish. If you can’t get ahold of butternut squash, other winter squashes like acorn, pumpkin or sweet potatoes will work too.
This Chickpea and butternut squash curry is easy to make and budget friendly too. All you need are a few ingredient listed below.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Sunflower oil, or other neutral tasting oil like avocado oil.
- Yellow onion, or red onion works too.
- Red bell pepper, goes sweet and delicious when fried. Any color of pepper works in this curry recipe.
- Butternut squash, tastes great when pared with the spicy curry sauce. Peeled and cut into bite sized chunks. Can also be replaced with pumpkin or sweet potato.
- Garlic, ads so much flavor to this curry.
- Fresh ginger, peeled and grated. Fresh always tastes best but in a pinch it can also be replaced with 1 teaspoon dried ginger.
- Red curry paste, use your favorit. Depending on how spicy you like the curry, choose a mild or spicy version.
- Peanut butter, I use all natural peanut butter. Use smooth or crunchy depending on your preference.
- Coconut milk, I use full fat coconut milk in a can. Adds a lot of flavor and creaminess to this butternut squash curry.
- Pasata, has a lovely tomato flavor and smooth texture. But it can also be replaced with canned chopped tomatoes for more texture.
- Chickpeas, I have used canned chickpeas in this curry recipe. It is a real time saver and that way this curry comes together fast and easy. Of course you can boil your own chickpeas as well, just follow the the package instructions.
- Baby spinach or chopped spinach, frozen works too.
- Lime, a little lime brings a freshness to to this curry.
- Salt and pepper to taste, I like to use coarsely ground black pepper and flaky sea salt.
- Cilantro and peanuts for topping
See recipe card for quantities.
Making this Butternut squash and chickpea curry is fast and easy. Just follow along with the step-by-step photos below.
For the full instructions see the recipe card at the bottom.
Sauté the onion and red pepper until the onion until it is soft and translucent.
Add the butternut squash, garlic, ginger and curry paste.
Stir well and sauté over for a few minutes until fragrant.
Stir in the peanut butter, then add the tomatoes and coconut milk, stir well.
Add the canned chickpeas, stir and bring to a simmer.
Stir in the spinach and let it wilt.
Serve this Butternut squash chickpea curry topped with a squeeze of lime, some chopped cilantro and peanuts.
Hint: Tasted great served with cooked basmati rice and Vegan Naan Bread
Substitutions and Variations
- Butternut squash – Goes sweet when cooked and tastes great when pared with the spicy curry sauce. Can also be replaced with pumpkin, sweet potato or normal potato.
- Canned chickpeas – They are a real timesaver! But you can also use home cooked chickpeas. They can also be replaced with canned lentils or a canned bean.
- Allergy friendly – For nut allergies, simply omit the peanut butter and peanuts for the topping. Tahini or sunflower butter can also be used.
- Herbs – This curry is topped with cilantro, if you aren’t a fan of this herb, replace it with chopped parsley or just leave it out all together.
For another tasty recipe using butternut squash, try this Roasted Butternut Squash and Carrot Soup.
First, cool down any leftovers to room temperature fast. Don’t leave it out for too long, as bacteria can grow at room temperature. Package the butternut squash and chickpea curry in an airtight container, or divide into portion sized servings and pack into individual containers. Store in the fridge for 3-4 days.
This butternut squash curry with chickpeas also freezes well. Pack it into freezer friendly containers or ziplock bags. Just make sure not to fill them too much, as the liquid will expand when frozen. Keeps in the freezer for 2-3 months. I recommend labelling the containers with the date for reference.
How to reheat curry:
If frozen, first let the butternut squash chickpea curry defrost in the fridge overnight. Then follow the following steps.
Stovetop Method: For larger servings, reheating this butternut squash and chickpea curry on the stovetop is the best option.
- Place the curry in a saucepan or a deep skillet.
- Heat it over medium-low heat.
- Stir often to prevent the curry from sticking to the bottom or burning.
- Once it’s it is piping hot, it’s ready to serve topped with cilantro and peanuts.
Microwave Method: Reheating curry in the microwave is fast and easy, here how.
- Add the curry to a microwave-safe bowl.
- Heat on high in 1-minute intervals, stirring a few times to spread the heat evenly. Heat until piping hot, let sit for 30 sec and then serve.
- Sometimes the chickpeas can pop in the microwave, a good tip is to cover the dish with a paper towel.
Sometimes the curry can get a thicker consistency when stored. If that’s the case, stir in a little water add a little water or vegetable broth to thin it out to your desired consistency.
For a creamier and thicker butternut Squash Chickpea Curry, blend about ¼ of the cooked curry in a blender until smooth. Then add it back into the pot and stir well. If it gets too thick, add a little water or vegetable broth to thin it out to your desired consistency.
Absolutely! In fact, it will even taste better the next day as the flavors mingle and develop. Store the curry in an airtight container, reheat following the instructions above and top with some fresh cilantro and peanuts. Serve with some freshly cooked rice and naan bread.
Yes, you can substitute the butternut squash with other winter squashes like acorn, pumpkin or sweet potatoes. The cooking time may vary, so make sure it is cooked through and fork tender before serving.
Yes, Feel free to add vegetables like cooked and chopped eggplant or zucchini, frozen peas stirred in at the end works too.
Yes. To save time, you can use pre-cut butternut squash. Keep in mind that depending on the size of the pieces, the curry might have to cook for a little longer. Check the butternut squash and when it is soft and fork tender, the curry is ready to serve.
More recipes to try:
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This nutritious Butternut squash chickpea curry is the perfect comfort meal, full of spices and healthy ingredients. It is easy to make, vegan and gluten-free and great for meal prep.
- 1 tablespoon sunflower oil
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- ½ small butternut squash, (600g) peeled and cut into chunk
- 3 garlic cloves, minsed
- 1 small pice of ginger, peeled and grated
- 2-3 tablespoon red curry paste
- 2 tablespoon peanut butter
- 1 (400g 14oz) can of coconut milk
- 1 (400g 14oz) can pasata or chopped tomatoes
- 1 (400g 14oz) can chickpeas, drained and rinsed
- 2-3 cups baby spinach or chopped spinach
- 1 lime, juiced
- salt and black pepper to taste
- Cilantro and peanuts for topping
Heat the oil in a large pan and add the onion and red bell pepper. Sauté for 5 min or until the onion until it is soft and translucent.
Add the chopped butternut squash, garlic, ginger and curry paste. Stir well and sauté for a few minutes until fragrant.
Add the peanut butter and stir well, then add the tomatoes and coconut milk, stir well.
Add the chickpeas, stir and bring to a simmer. Cook for 10 minutes while stirring a few times. When the butternut squash in cooked and fork tender, add the fresh spinach. Let it wilt down for a minute, then taste the curry, adding more salt and pepper to taste.
Serve with a fresh squeeze of lime, some chopped cilantro, peanuts and rice.