Butternut Squash Chickpea Curry (One Pot)

Butternut Squash Chickpea Curry (One Pot) is a vegetarian dish that starts by sautéing shallots and onion in oil until soft, then adding cubed butternut squash with freshly grated ginger, red curry paste, yellow curry powder, salt, and pepper to coat the squash evenly. Chickpeas and coconut milk are added along with vegetable broth and lime juice, then simmered covered until the squash is tender and the sauce has thickened. Once cooked, fresh baby spinach is stirred in to wilt just before serving. The curry features a balance of sweet squash, mildly spicy curry, creamy coconut milk, and fresh citrus notes from lime juice.

The dish is typically served over jasmine, basmati, or brown rice and garnished with crushed nuts, cilantro, and lime wedges for added texture and brightness. It presents a rich, warming meal with a smooth sauce and textural contrasts from squash and chickpeas.

Substitutions include different onion varieties or using powdered ginger if needed. Cooked grilled or shredded chicken can be incorporated for added protein. Leftovers keep for up to four days refrigerated and reheat well on the stove or microwave gently, with a suggested moist cover in the microwave. The curry freezes well for about one month when portioned into freezer-safe bags and reheated as needed.