There is something deeply grounding about a bowl of warm curry. When the weather turns chilly, my kitchen almost always smells like toasted cumin and turmeric. This Butternut Squash and Chickpea Curry is the ultimate “hug in a bowl.”
I love this recipe because it transforms humble, pantry-staple ingredients into something that feels incredibly lush and exotic. The butternut squash melts slightly into the coconut milk, creating a naturally thick, sweet base that perfectly complements the savory, nutty bite of the chickpeas. It’s a vibrant, colorful meal that proves plant-based eating can be just as satisfying as any meat-heavy dish.
Why You’ll Love This Recipe
- One-Pot Wonder: Minimal cleanup for a busy weeknight.
- Complex Flavor, Simple Prep: We use a few key spices to create a deep, layered flavor profile without needing a 20-ingredient list.
- Meal Prep Hero: Like most curries, this actually tastes better the next day as the spices continue to infuse the squash.
- Budget-Friendly: Uses seasonal squash and affordable canned chickpeas to feed a family on a budget.
Recipe Card Info
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 45 minutes
- Servings: 4–6
- Difficulty: Easy
Ingredients
- 1 medium butternut squash, peeled and cubed (approx. 4 cups)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) full-fat coconut milk
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 Tbsp fresh ginger, grated
- 2 Tbsp yellow curry powder
- 1/2 tsp ground turmeric
- 1/4 tsp red pepper flakes (optional)
- 1 cup vegetable broth
- 2 cups fresh spinach or kale
- 1 Tbsp coconut oil or olive oil
- Juice of half a lime
- For serving: Basmati rice, fresh cilantro, and warm naan bread.
Instructions
- Sauté Aromatics: Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until translucent (about 5 minutes). Stir in the garlic and ginger for 1 minute until fragrant.
- Toast Spices: Add the curry powder, turmeric, and red pepper flakes. Stir constantly for 30–60 seconds to “bloom” the spices in the oil.
- Simmer: Add the cubed butternut squash, chickpeas, vegetable broth, and coconut milk. Stir well.
- Cook: Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until the squash is fork-tender.
- Thicken: Use the back of your spoon to smash a few cubes of squash against the side of the pot. This releases the starch and makes the curry extra creamy!
- Greens & Citrus: Stir in the spinach or kale and let it wilt (about 2 minutes). Remove from heat and stir in the lime juice to brighten the flavors.
- Serve: Ladle over basmati rice and top with plenty of fresh cilantro.
Chef’s Tips for Success
- Tip 1 (Squash Size): Cut your butternut squash into uniform 1-inch cubes. If they are too large, they’ll take forever to cook; too small, and they’ll turn into mush.
- Tip 2 (Full-Fat is Best): Use full-fat canned coconut milk for the most luxurious texture. Lite coconut milk will work but result in a much thinner sauce.
- Tip 3 (The Acid Kick): Don’t skip the lime juice at the end! The acidity is essential to balance the sweetness of the squash and the richness of the coconut milk.
Encouraging Conclusion
This Butternut Squash Chickpea Curry is a staple in my home, and I hope it becomes one in yours too. It’s proof that simple, whole-food ingredients can produce extraordinary flavor.
