This Butternut Squash Chickpea Curry is a cozy, flavor-packed dinner that brings warmth, nourishment, and Mediterranean comfort to your table in about 30 minutes, made with our fragrant spice mix loved by thousands of readers.
For more easy curry recipes, check out our creamy lentil curry, kidney bean curry, coconut chickpea curry, and black lentil curry.
Easy One Pot Meal for a Cozy Night In
Louise and I love Indian-inspired curry recipes because they fit perfectly into a Mediterranean-style diet 🌿. They are made with wholesome, easy-to-find ingredients that are already in most pantries, and they always feel comforting and fulfilling.
This Butternut Squash Chickpea Curry is one of those dishes we keep coming back to. It’s rich in fiber and plant-based protein, and gently spiced with our favorite anti-inflammatory spice mix that adds warmth without being too hot.
What we love most is how effortlessly it comes together. With simple vegetables, creamy coconut milk, and a few aromatic spices, it turns into a healthy vegetarian curry recipe that feels indulgent yet nourishing 🍛.
It’s the kind of meal that tastes even better when shared on a cold evening, curled up on the couch in front of an episode of Gilmore Girls ❤️.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Butternut squash: gives natural sweetness and a creamy texture. To save time, you can buy it peeled and chopped from the store. Try sweet potato, pumpkin, or kabocha squash as alternatives.
- Chickpeas: add plant protein and heartiness. We usually use canned chickpeas to make it super quick, but you can also cook your own dried chickpeas for a more homemade touch. Substitute with white beans or lentils for variety in this one pot curry dinner.
- Olive oil: adds richness and helps the spices bloom for deeper flavor. You can also use avocado oil or coconut oil for a twist.
- Onion: forms the flavor base with sweetness and depth. Shallots or leeks work too.
- Garlic: brings warmth and aroma to the curry. Garlic powder can be used in a pinch, though fresh gives the best flavor.
- Ginger: adds brightness and balance. Substitute with a little ground ginger or even lemongrass paste for an exotic touch.
- Spice mix: curry powder, turmeric, cumin, coriander, and a pinch of chili flakes. You can adjust the heat or add smoked paprika for extra depth in this simple weeknight curry recipe.
- Vegetable or chicken broth: keeps it flavorful and light.
- Crushed tomatoes: create a tangy, balanced sauce. Diced or fresh tomatoes also work.
- Coconut milk: makes it creamy and smooth. For a lighter option, use light coconut milk or half milk and half broth.
- Lemon juice: a squeeze on top before serving makes everything pop.
- Greek yogurt: a cooling side that adds creaminess. Try low-fat Greek yogurt or Skyr for even more protein and a heart healthy comfort food pairing.
How to Make Butternut Squash Chickpea Curry
Step 1: Prepare the Vegetables
Peel, seed, and chop the butternut squash into large bite-size pieces. To save time, use store-bought peeled and chopped squash if you prefer. Set it aside while you get everything else ready for this healthy dinner packed with flavor and comfort.
Step 2: Build the Flavor Base
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3 minutes, until soft and golden. Stir in the grated garlic, ginger, curry powder, turmeric, cumin, coriander, and red pepper flakes, and cook for 1 minute until fragrant and the onions are coated in spices.
If the pan looks dry, add a splash of broth to keep everything from sticking and help the flavors blend.
Step 3: Simmer
Add the butternut squash, drained and rinsed chickpeas, broth, crushed tomatoes, and coconut milk. Season with salt and pepper, stir well, and bring to a gentle simmer. Cook uncovered for 20 to 30 minutes max, or until the squash is fork-tender.
Step 4: Finish and Serve
Turn off the heat, stir in garam masala (optional), and let it rest for a few minutes. Serve the curry warm with basmati rice, a squeeze of lemon juice, and a sprinkle of fresh cilantro.
Tips
- Make it ahead: this curry tastes even better the next day as the flavors have time to meld into a healthy dinner packed with flavor and comfort.
- Serve with toppings: Greek yogurt, rice, or naan make it a heart healthy comfort food the whole family will enjoy.
- Sauté the onion slowly: take your time to cook it until golden for a deeper, richer base flavor in this easy one pot meal for busy weeknights.
- Toast the spices: let the curry powder and turmeric sizzle briefly in the oil to release their aroma before adding liquids.
- Adjust the consistency: if it gets too thick, add a little more broth; if it’s too thin, simmer uncovered for a few minutes.
- Finish with lemon juice: a small squeeze at the end brightens up the flavors and balances the richness of the coconut milk.
Frequently Asked Questions
Yes, it keeps very well. Store it in the fridge for up to 4 days or freeze it for up to 3 months. Reheat gently and add a splash of broth if it thickens too much.
Absolutely. Frozen squash works great in this butternut squash coconut curry and saves lots of prep time. Just add it straight to the pan without thawing.
It’s delicious with basmati rice, quinoa, or warm naan bread. Add a dollop of yogurt or a sprinkle of fresh herbs for a complete gluten free dinner idea.
You can substitute coconut milk with heavy cream or half-and-half, but I wouldn’t use any other type of milk as they won’t add the same creaminess.
It’s mildly spiced, but you can adjust the red pepper flakes to your taste or skip them for a milder curry.
More Butternut Squash Recipes
- Butternut squash soup
- Lentil Pumpkin Stew
- Butternut squash ravioli
- Baked butternut squash
- Butternut squash salad
- Stuffed butternut squash with lentils
- Butternut squash pasta
- Kale and butternut squash salad
- Butternut squash risotto
If you tried this Butternut Squash Chickpea Curry recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Butternut Squash Chickpea Curry
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 3 cloves garlic grated
- 1 inch ginger grated
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin optional
- ¼ teaspoon red pepper flakes or more to taste
- 2 pounds butternut squash peeled and chopped into bite-sized chunks
- 1 can chickpeas 15 oz / 400 g can – drained and rinsed
- 2 cups vegetable broth
- 1 can crushed tomatoes 15 oz / 400 g can
- 1 can coconut milk we use light coconut milk
- ¾ teaspoon salt or more to taste + black pepper
- 1 squeeze lemon juice + ½ teaspoon garam masala and fresh cilantro (optional)
Instructions
- Prepare the Vegetables: Peel, seed, and chop 2 pounds butternut squash into large bite-size pieces. To save time, use peeled and chopped squash from the store. Set aside.
- Build the Flavor Base: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 onion (chopped) and cook for about 3 minutes until soft. Lower the heat, then stir in the 3 cloves garlic, 1 inch ginger (both grated), 2 teaspoons curry powder, 1 teaspoon turmeric, 1 teaspoon ground coriander, ½ teaspoon ground cumin, and ¼ teaspoon red pepper flakes. Cook for 1 minute until fragrant. If the pan gets dry, add a splash of broth to prevent sticking.
- Simmer: Add the squash, 1 can chickpeas (drained and rinsed), 2 cups vegetable broth, 1 can crushed tomatoes, and 1 can coconut milk. Season with ¾ teaspoon salt and pepper. Stir and simmer gently for about 25 minutes, or until the squash is tender.
- Finish and Serve: Turn off the heat, stir in ½ teaspoon garam masala if using, and let rest a few minutes. Serve warm with rice, 1 squeeze lemon juice, and fresh cilantro.
Notes
- Butternut squash → sweet potato, pumpkin, or kabocha squash. Store-bought peeled and chopped squash saves time.
- Chickpeas → white beans or lentils. Use canned for convenience or cook dried chickpeas for a homemade touch.
- Olive oil → avocado oil or coconut butter for a richer flavor twist.
- Onion → shallots or leeks for a milder, sweeter base.
- Garlic → garlic powder if needed, though fresh garlic gives the best taste.
- Ginger → ground ginger or lemongrass paste for a bright, aromatic note.
- Spice mix → adjust heat to taste or add smoked paprika for more depth.
- Vegetable or chicken broth → use bouillon powder dissolved in water for lighter groceries and longer shelf life.
- Crushed tomatoes → diced or fresh tomatoes for a chunkier texture.
- Coconut milk → light coconut milk or half milk and half broth for a lighter version.
- Lemon juice → lime juice or a little vinegar for a similar tang.
- Greek yogurt → low-fat Greek yogurt or Skyr for extra protein and creaminess.
- Make it ahead: the curry tastes even better the next day as the flavors blend and deepen.
- Serve with toppings: Greek yogurt, rice, or naan make it a heart healthy comfort food everyone will love.
- Sauté the onion slowly: cook it until golden for a richer flavor and aromatic base.
- Toast the spices: let curry powder and turmeric sizzle in the oil to bring out their full aroma.
- Adjust the consistency: add a splash of broth if it thickens too much or simmer longer to reduce.
- Finish with lemon juice: a quick squeeze at the end brightens the curry and balances the coconut milk.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Hello, could you please be more precise about the size of the coconut milk can? Thank you
Hi Marie-Dominique,
Sure, our recipe uses one standard can of coconut milk: 13.5–14 fl oz- (400 ml/400 g). We tested it with light coconut milk, but full-fat also works if you prefer a richer sauce. If you’re pouring from a carton instead of a can, measure about 1⅔ cups (400 ml). Enjoy the curry, and have a great weekend 🙂
5star
I love your recipe last time i made chopped chickpeas salad my boss loved it 😋I ll cooked this one on Monday
Fantastic, Faith! I’m thrilled that your boss loved the chopped chickpea salad. Thanks so much for trying our recipes and for taking the time to leave your feedback here. All the best and happy weekend,
Louise
Question: Does “2 lbs squash” mean a 2-lb squash peeled and chopped, or 2 lbs after peeled and chopped? Just wondering how to convert the weight to frozen squash or sweet potatoes etc. Thank you?
Hi Arj, the 2 lbs butternut squash is after peeling and seeding, so 2 pounds of peeled, chopped squash (about 900 g).
Are you using frozen squash? Go with roughly 6 to 7 cups of 1-inch cubes.
Swapping in sweet potatoes or pumpkin? Use the same weight/volume (about 2 lbs / 900 g or 6–7 cups cubed). I hope this helps 🙂
Thanks for the quick, clear response!
Very Nutritious recipe. Loved it. Very quick,simple. What is like about your recipes they have easy ingredients
Not tried this recipe yet……is this recipe gluten free.
Hi Pat,
Yes, the curry itself is naturally gluten-free as written: butternut squash, chickpeas, tomatoes, coconut milk, aromatics, and spices are all gluten-free foods.
A couple quick label checks to keep it 100% free from gluten:
– Broth/bouillon: choose one that’s certified gluten-free.
– Spice blends (curry powder, garam masala): most are GF, but some mixes can contain wheat-based anti-caking agents—scan the label.
Greek yogurt is naturally gluten-free, so it’s fine as a topping. Enjoy! 🙂
A delicious bowl of comfort! I added some spinach at the end of the cooking time, but otherwise, followed the recipe. Thanks for the recipe!
Oh, wonderful Lisa – I am so exited that you enjoyed it! Thanks for adding your suggestion about spinach, and for taking the time to leave your feedback here.
Kindest, Louise