This Butternut Squash and Chickpea Curry is creamy, comforting and has a nice kick to it! During the fall and winter months, this recipe is to die for and only requires 15 minutes of hands on time. This creamy butternut squash curry is perfect for busy weeknight dinners or even special occasions. This comforting dinner will no doubt become part of your weekly meal prep rotation, especially since it is a one-pot recipe!
Curry has quickly become a comfort food for me since becoming an adult. I make multiple variations of curry such as: Creamy Curry Chicken Gnocchi, Coconut Curry Chicken Meatballs, and even a Curry Chicken Salad! When it comes to a warm bowl of curry I love to pair it with fresh vegetables for an added crunch or make a batch of my Gluten Free Biscuits, AIP Bread Rolls, or Homemade Tortillas for dipping in the sauce afterwards.
If you enjoy this dairy free soup recipe, you will also enjoy my Cauliflower Leek Soup, Gluten Free Italian Wedding Soup, or my Pumpkin Slow Cooker Soup as well. If you have any butternut squash leftover from this recipe, be sure to check out the other butternut squash recipes I have on my blog like my Air Fryer Butternut Squash or my Butternut Squash Feta Salad. If you are looking for a good cozy cocktail or mocktail to serve this recipe with, check out my Pear Cocktail Recipe.
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Why You Will Love This Dish
- This Butternut Squash Curry is packed with the best flavors that even kids will enjoy!
- This dish makes a comforting meal during the cooler seasons.
- A delicious, restaurant-like curry with only 10 minutes of hands-on prep time?! What could be better?
- This recipe is naturally gluten free, grain free, nut free, dairy free, flourless, low carb, vegan, paleo, soy free, and refined sugar free.
- If you would like to get this meal delivered right to your doorstep, check out my Pittsburgh-based meal prep menu.
- You can toss in other seasonal vegetables with this recipe if you would like, like roasted cauliflower.
- You can make this chickpea curry dish on the stovetop or even in your instant pot.
Ingredients
- Cubed butternut squash-Do yourself a favor and buy it pre-cubed! While you can buy a whole squash, they are time consuming to cut and the pre-cut will save you time.
- Coconut oil-To sauté in.
- Yellow onion and garlic cloves-For flavor. I prefer yellow onion over red onion because it tends to have more sweet flavor.
- Assorted spices-fresh ginger, salt, pepper, curry powder, garam masala, ground cumin, cumin seeds, turmeric, and hot chili pepper. The combination of these spices is what gives you the rice curry flavor.
- Chopped tomatoes-I like the ones from the can.
- Coconut milk-This adds some creaminess to the curry. I like full-fat coconut milk or coconut cream because it is richer in flavor and a little thicker. I prefer not to use lite coconut milk because it would impact the flavor.
- Vegetable stock-This is your liquid based for this recipe. It adds more flavor than just water.
- Canned chickpeas-A must! Make sure you use drained chickpeas instead of using all the liquid in the chickpeas themselves.
- Baby spinach-To get some added greens in!
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Brown rice-Some people like using this as a base of the recipe so this vegan butternut squash curry is more filling. You can also use jasmine rice or spaghetti squash. I have a blog post already up on how to make the best Spaghetti Squash.
- Fresh cilantro-To serve.
- Olive oil-You can use this in place of coconut oil but I like coconut oil because it helps enhance the flavors of the thai curry. You could also use vegetable oil but that definitely is not my first choice.
- Broccoli florets-This adds in some extra fiber and veggies!
This recipe has not been tested with other substitutions or variations. If you add or remove any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
Stovetop option: First, heat the avocado oil in a large, deep skillet. Add the white onion and sauté for 5 minutes. Then, add the butternut squash and ginger and stir to coat in oil. Next, add in the yellow curry powder and stir to ensure butternut squash is nicely coated and cook for another 3 minutes. You will then add the broth, coconut milk, fish sauce, and coconut aminos and let the sauce come to a simmer, then cover. Lower the heat and allow the squash to continue to cook, for about 15 minutes, or until the squash is fork-tender. Finally, you will add in the baby spinach and allow it to wilt. Serve with optional rice, cilantro, and lime.
Expert Tips
- Tip # 1: Curries are typically served with rice. If you would like, this Butternut Squash Curry would be excellent with rice or cauliflower rice as a lower carb option.
- Tip # 2: Butternut squash is a hard vegetable to slice. It is a good idea to buy pre-chopped butternut squash. It will save you time in the kitchen!
- Tip # 3: For additional flavor and nutrients, you could add a variety of fall/winter squash to this recipe.
Recipe FAQs
Curry is an Indian sauce (or gravy) that is served with meat, tofu, or veggies. Curry ranges from mild to super spicy.
Yes. Powder is more potent than paste. So, as a rule of thumb, use 1 tablespoon of curry paste for every 1 teaspoon of powder.
Fresh ginger is a lot less potent because it isn’t broken down. If a recipe calls for dried and you want to use fresh you will need to double the amount. If a recipe calls for fresh and you want to use fried, you will need to cut the amount in half.
You can reheat leftovers on the stove-top, on low. Save this curry in an airtight container, in the refrigerator, for up to 5 days.
Absolutely! If you would like, I suggest adding chicken to this Butternut Squash Curry.
Storage Instructions
- This recipe can be stored in an airtight container in the refrigerator for up to 5 days.
- You can also bulk prepare this dish and store it in portioned cubes or containers in the freezer for up to 3 months.
Other Thai Recipes You Will Love
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Butternut Squash and Chickpea Curry
Equipment
- Large skillet or instant pot
Ingredients
- 1 pound cubed butternut squash I prefer to buy pre-cut
- 3 tbsp coconut oil
- 1 whole yellow onion chopped
- 4 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tbsp curry powder
- 1 tsp garam masala
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric
- 1/2 tsp chili pepper
- 1 can chopped tomatoes
- 1 can coconut milk
- 1 cup broth
- 1 can chickpeas drained
Instructions
For the instant pot version:
- Add the coconut oil to the bottom of your instant pot with the diced onion, minced garlic, and grated ginger. Saute for 2 minutes on the sautéing setting. Then add in the remaining spices and cook until fragrant.
- Add in the remaining ingredients and cook on high pressure for 5 minutes with the vent sealed. When the time is up allow the pressure to release from opening the vent. Serve with optional fresh herbs on top and rice.
For the stovetop version:
- Add the coconut oil to the bottom of your pan with the diced onion, minced garlic, and grated ginger. Saute for 2 minutes on the sautéing setting. Then add in the remaining spices and cook until fragrant.
- Once the spices are sautéed, add the remaining ingredients except the chickpeas to the skillet for 10 minutes until the curry is gently simmering. Once the 10 minutes is up, use an immersion blender and blend until smooth. Then add the chickpeas in and simmer for 5 more minutes. Serve with optional fresh herbs on top and rice.
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