This butternut squash chickpea curry is a healthy midweek meal that's naturally vegan and super easy to make. It's a hearty curry full of flavor and packed with wholesome goodies that the entire family will love.
If you're looking for other tasty vegan curries, why not try my Black Bean Curry or this Easy Lentil and Chickpea Curry?
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This recipe is just yum! We have it with rice and some pickles. This takes me back home to Goa, India, since the spices used and coconut milk make it very similar to our cooking. — Chrisha
Butternut squash is one of those magical ingredients that just works in a cozy curry.
It’s got the perfect texture, and its natural sweetness brings out the best in all those warm, spicy flavors. Plus, it's so good for you!
This butternut squash and chickpea curry is a total lifesaver on busy nights — it’s ridiculously easy to make and so satisfying. Trust me, even the die-hard meat eaters won’t miss a thing with this one.
Spoon it over basmati rice or quinoa, or grab some naan bread or chapatti to soak up all that saucy goodness. It’s comfort food at its best!
Ingredients you'll need
Butternut squash — I use 3 cups (400 g) of butternut squash for this recipe, which is about half a medium-sized squash.
It's always easier to use the slimmer end because it's easier to peel and cube.
Chickpeas — I always go for canned chickpeas in this curry because, let’s be honest, they’re just so convenient.
That said, if you’ve got the time (or the motivation), you can absolutely cook chickpeas from scratch.
Spinach — Two handfuls of baby spinach are perfect here. The spinach wilts very quickly, which makes it ideal for curries, but you can also substitute it with other greens, like kale or collard greens, if you like.
Spices — A mix of garam masala, ground cumin and ground coriander is just perfect for this curry.
You can also warm it up with some turmeric and make it fiery with extra chili.
Coconut milk — Full-fat coconut milk is ideal for this curry because it makes it extra creamy.
Use low-fat coconut milk if you want to cut down the calories a bit, but you may want to consider blending half of the curry to make it creamy.
Pro tip
Toast the spices first to bring out their full flavor for an extra aromatic curry!
How to make butternut squash chickpea curry
Heat the coconut oil in a deep pan and fry the onion over low heat for 7-8 minutes until slightly colored. Stir in the garlic, ginger and red chili and cook for another 2-3 minutes.
Stir in the butternut squash, chickpeas, coconut milk, and vegetable stock. Bring to a boil, lower the heat and simmer covered for 20 minutes, stirring occasionally.
Once the squash is tender, mash some squash and chickpeas with the back of a spoon if the mixture looks too runny.
Stir in lime juice and baby spinach, cover for 2-3 minutes to wilt the spinach, and let the dish thicken as it cools.
Frequently asked questions
Absolutely! It tastes even better the next day as the flavors have more time to develop. Just store it in the fridge and reheat it when you're ready to serve.
Definitely! You can swap butternut squash for pumpkin, acorn squash, or sweet potatoes. Adjust the cooking time as needed.
Yes! Sauté the aromatics and spices first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Extra recipe tips
- If you want a mild curry that the kids can enjoy, omit the chili.
- Use fresh onions, garlic and ginger for the best flavor.
- Dice the squash into roughly similar-sized cubes to make sure they cook evenly.
- Garnish with fresh coriander (cilantro) and extra lime wedges so everyone can get a spritz of fresh lime juice just before tucking in.
- Make it Thai-inspired instead of using Indian flavors by adding some lemongrass or lemongrass paste. Alternatively, use some red Thai curry paste instead of spices.
Leftovers and storage
- This recipe is perfect for making a double batch and freezing leftovers in single portions—future-you will thank you!
- Pop any leftovers into airtight containers, and they’ll stay good in the freezer for up to 3 months.
- When you’re ready to reheat, just add a splash of water or veggie stock if it feels a little too thick.
If you liked this butternut squash chickpea curry, how about trying:
- Easy Lentil and Chickpea Curry
- Creamy Spiced Chickpea Soup with Coconut and Lime
- Vegan Harira (Moroccan Chickpea and Lentil Soup)
- Moroccan Aubergine and Chickpea Tagine
- Kala Chana Masala (Black Chickpea Curry)
If you’ve tried this butternut squash chickpea curry recipe, please rate it and leave a comment below! I’d love to hear how it turned out.
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Butternut Squash Chickpea Curry
Ingredients
- 1 tablespoon coconut oil
- 1 large onion, finely chopped
- 2 large garlic cloves, finely chopped
- 1 tablespoon ginger, chopped
- ½ red chilli, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 400 g (3 cups) butternut squash, cubed
- 1 can (14 oz / 400 g) chickpeas
- 1 can (13.5 fl. oz / 400 ml) coconut milk
- 200 ml (1 cup) vegetable stock
- Juice of 1 lime
- 100 g (3.5 oz) baby spinach
Instructions
- Heat the coconut oil in a deep pan and fry the onion over low heat for 7-8 minutes until slightly coloured. Stir in the garlic, ginger and red chilli and cook for another 2-3 minutes.
- Next, stir in the spices and cook for another minute, stirring continuously and careful not to burn them. Add the butternut squash, chickpeas, coconut milk and vegetable stock and turn the heat up to bring to a boil.1 teaspoon ground cumin1 teaspoon ground coriander1 teaspoon garam masala400 g butternut squash1 can (14 oz / 400 g) chickpeas1 can (13.5 fl. oz / 400 ml) coconut milk200 ml vegetable stock
- Lower the heat and simmer covered with a lid for 20 minutes or until the butternut squash is fork-tender. Stir occasionally to prevent the curry from burning. If it looks too runny, you can squash some of the chickpeas and butternut squash with the back of your spoon.
- When you're happy with the consistency, stir in the lemon juice and baby spinach, and cover with a lid for 2-3 minutes to allow the spinach to wilt. The curry will continue to thicken as it cools down.Juice of 1 lime100 g baby spinach
- Serve hot with basmati rice, naan bread or chapattis and with extra lime wedges if you like.
Video
Notes
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Chrisha Goes says
This recipe is just yum. We have it with rice and some pickle . This takes me back home to Goa , India since the spices used and coconut milk makes it very similar to our cooking.
I have checked other recipes and I cannot wait try them.
I have also made it when we have guests over and it never fails to impress.
Thank you Alice ☺️