Chickpea and Butternut Squash Curry
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
184 kcal
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Course
Main Course
Chickpea and Butternut Squash Curry
Description
This curry starts with sautéed yellow onion, garlic, and grated fresh ginger cooked in coconut oil, then seasoned with red curry paste, yellow curry powder, and optional brown sugar and soy sauce for balanced sweetness and umami. Cubed butternut squash and drained chickpeas simmer in coconut milk and vegetable broth until tender, creating a rich, seasoned base.
Fresh baby spinach is added near the end to wilt gently, contributing color and mild flavor. The sauce can be thickened with cornstarch if desired. The dish pairs well with basmati rice or warm naan for a complete meal that combines sweet, savory, and mildly spicy notes.
Heat level can be adjusted by choosing mild or hot curry powder and varying cayenne pepper to taste. Nutritional content will vary with accompaniments but this dish provides a filling, flavorful plant-based option.
Ingredients
- 1 pound butternut squash cubed
- 1 yellow onion small
- 3 cloves garlic
- 1 TBSP coconut oil
- 1 TBSP ginger freshly grated or minced
- 3 TBSP red curry paste
- 1 TBSP yellow curry powder (mild or hot)
- 1 tsp brown sugar (optional)
- 2 tsp soy sauce
- 1 can coconut milk 15 oz can, unsweetened
- ¾ cup vegetable broth or stock
- 1 can chickpeas (15 oz) drained and rinsed
- 2 tsp corn starch (to thicken sauce) optional
- salt to taste
- black pepper to taste
- ground cayenne pepper to adjust heat to taste
- 3 cups spinach fresh baby
SERVING SUGGESTIONS + TOPPINGS
- ¼ cup peanuts plus extra to taste, chopped; roasted
- 2-4 TBSP cilantro fresh, chopped
- basmati rice for serving
- naan bread for serving
Instructions
- Set aside 1 pound of cubed squash. If you're starting with a whole butternut squash, that works too! Peel and cut into 1/2-inch cubes. Measure out 1 pound of squash cubes using a kitchen scale, or use a measuring cup to measure out approx. 3-4 cups of squash.
- Peel and finely dice onion. Peel and finely mince garlic. Measure out all remaining ingredients.
- If making rice alongside the curry, cook via package instructions while your curry cooks using a rice cooker, pressure cooker, or via stovetop.
- Heat a dutch oven, large pot, or large high-sided skillet to medium-high heat with 1 TBSP coconut oil.
- Add onions and saute 4-5 minutes. Next add butternut squash, minced garlic, and ginger. Stir to mix.
- Season veggies with curry paste, yellow curry powder, brown sugar, and soy sauce. Stir to mix and allow to cook 2-3 minutes until spices are fragrant.
- Next add coconut milk, vegetable broth/stock, and chickpeas. Bring the mixture to a simmer then cover and reduce heat to low.
- Allow your curry to cook for about 14-16 minutes or until butternut squash cubes are tender and easily pierced with a fork. If you sliced your squash a little bigger it'll take a wee bit longer, but not much.
- Allow a spoonful to cool and taste test. Season with salt, pepper, and cayenne to taste. The cayenne will control the heat so feel free to make this curry as mild or as spicy as you'd like! No cayenne pepper? Crushed red pepper flakes work too!
- For a thicker curry sauce (love it so!) mix 2 teaspoons of corn starch with 2 teaspoons of water. Whisk to combine and swirl into curry.
- Swirl fresh baby spinach into the hot curry to wilt, then top with crushed roasted peanuts and fresh cilantro. Serve with fluffy rice and/or naan bread. Enjoy!
Notes
- Adjust spice level by selecting mild or hot yellow curry powder and controlling cayenne pepper amount to suit your preference.
- Nutrition facts depend on side choices like rice or naan and may be estimated based on ingredient amounts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Sodium | 233mg | 10% |
| Potassium | 668mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 15964IU | 319% |
| Vitamin C | 34mg | 38% |
| Calcium | 119mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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