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Chickpea and Butternut Squash Curry
5 from 51 votes

Chickpea and Butternut Squash Curry

Chickpea and Butternut Squash Curry combines cubed squash, chickpeas, and fresh spinach in a spiced coconut milk sauce with red curry paste and yellow curry powder. This hearty vegetarian curry features layers of warm spice, creamy texture, and tender vegetables, suitable for serving over rice or with naan.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 servings
Calories: 184 kcal
Course: Main Course
Cuisine: Thai, American

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
  • naan bread for serving
  • basmati rice for serving

Instructions

    Cup of Yum
  1. 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.
  2. Peel and finely dice onion. Peel and finely mince garlic. Measure out all remaining ingredients.
  3. If making rice alongside the curry, cook via package instructions while your curry cooks using a rice cooker, pressure cooker, or via stovetop.
  4. Heat a dutch oven, large pot, or large high-sided skillet to medium-high heat with 1 TBSP coconut oil.
  5. Add onions and saute 4-5 minutes. Next add butternut squash, minced garlic, and ginger. Stir to mix.
  6. 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.
  7. Next add coconut milk, vegetable broth/stock, and chickpeas. Bring the mixture to a simmer then cover and reduce heat to low.
  8. 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.
  9. 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!
  10. 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.
  11. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 184

% 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.