This Butternut Squash Curry with chickpeas and spinach has everything you'll look for in a bowl of comforting winter meal. It's creamy, easy to make and oh-so satisfying squash curry brimming with warm fall flavors. A complete vegan one-pot dish that's a perfect meal prep for cold weeknight dinners!
Why you should try this curry?
Celebrate fall with this simple yet flavor packed, healthy and easy Butternut Squash curry recipe that will be on your dinner table in just 30 minutes.
Fresh butternut squash, chickpeas and baby spinach with warm spices in coconut milk creates a flavorful creamy curry sauce. Sounds delicious, right? Yeah, you just can't resist this curry, and would be going back for more.
The recipe is super simple and made with pantry staples which you'll almost always find on your kitchen shelf. You can easily double or triple the recipe to feed a large crowd. Moreover, this squash curry happens to be gluten-free and vegan.
It's a great meal prep and freezer friendly recipe, you can chop the ingredients ahead or refrigerate / freeze the cooked dish in portions for later. The curry tastes so much better the next day.
A bowl of warm butternut squash and chickpea curry with steamed white rice is the best meal of perfection you need in the cold weather. Every spoon of this soupy curry with veggies and chickpeas is so comforting and filling!
Give this recipe a try and you won't ever regret! This feel good vegetarian fall food will definitely hit the mark.
*If you are not sure what to do with a batch of leftover butternut squash, then try these amazing recipes:
- Roasted Butternut Squash - a recipe with sweet and savory version.
- Instant Pot Butternut Squash Soup - another less than 30 minutes masterpiece vegan dinner idea.
- Roasted Butternut Squash Soup - the tastiest vegan winter soup you will fall in love with.
Butternut Squash: This winter squash is the star of this recipe, a favorite fall vegetable!
Chickpea: I am using canned chickpeas here to keep the things super simple, quick and easy.
Baby Spinach: Adding green leafy veggie for that extra nutritious kick will only do good to the curry. You always have the option to leave it out or swap it with other greens like kale or chard.
Onion, Ginger and Garlic: Use freshly chopped onion, minced garlic and grated ginger for great flavor.
Tomato Paste: Gives the base to the curry with slight tangy flavor to balance the sweetness of butternut squash.
Spice Powders: You will need red chili powder (or cayenne pepper), ground turmeric, coriander and cumin. These (a must!) spice powders will make the curry sauce vibrant and flavorful.
Coconut Milk: Adds just the right flavor, and creamy texture to the squash curry sauce.
Vegetable Stock: This adds extra flavor to the curry and thin down the consistency. You can use store-bought broth or always make your own veg stock at home.
Other required ingredients: Bay leaves, salt, freshly ground pepper, lime juice and a good quality vegetable oil.
How to make Butternut Squash Curry?
Prepping-Up: Peel, scoop and cut butternut squash into ¾-1 inch cubes. Check this Roasted Butternut Squash recipe to see how to cut butternut squash easily.
Cooking the curry:
To start with, heat oil in a dutch oven, pan or a skillet over medium heat. Add bay leaves, minced garlic, grated or minced ginger and cook for 30 seconds or until raw smell goes off.
Add chopped onion and cook for 2 minutes until soft.
Now, add cubed butternut squash and sauté for 2-3 minutes.
Add tomato paste, ground coriander, ground turmeric, chili powder and ground cumin, mix well.
Stir in the salt, freshly ground pepper, and vegetable stock. Cover and bring the curry to a boil. Reduce the heat to medium low and simmer for 10-12 minutes or until the squash is just fork-tender. If the squash is still firm, keep simmering the curry for another 2-3 minutes.
Add the chickpeas, coconut milk and mix, continue to simmer for another 5-7 minutes.
Finally, Add lime juice, stir in the baby spinach, and let the spinach wilt (for a minute only). Remove the curry from heat.
Delicious butternut squash and chickpea curry with spinach is ready to serve. Dish out and serve hot with steamed rice, brown rice, couscous or quinoa. Enjoy!
FAQs + Storage and Freezing
Yes, if you are allergic to coconut! You can use cashew cream or milk instead of coconut milk in this recipe.
Store the leftovers in a clean airtight container in the fridge for up to 5 days.
If you want to store this curry for a meal prep, allow the dish to come to a room temperature and transfer to an airtight freezer safe box (or in individual portions) and freeze for up to 3 months.
Ladle this delicious butternut curry in bowls and serve with steamed rice, brown rice, jeera rice or quinoa along side with some fresh salads or sautéed broccolini. You can serve this curry with naan or paratha and veggie sides like jeera aloo, or crispy roasted brussel sprouts.
Scoop this hearty butternut squash and chickpea curry into bowls and serve as a chunky soup meal with some crusty bread on side.
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Butternut Squash Curry Recipe
- 2½ tablespoons Vegetable Oil (or the oil of choice)
- 2 Bay Leaves
- 5 cloves Garlic (minced)
- 1½ inch Ginger (minced or grated)
- 1 large Onion (chopped)
- 5 cups Butternut Squash (peeled and cut into ¾-1 inch cubes)
- 2½ tablespoons Tomato Paste
- 2 teaspoons Ground Coriander
- ¾ teaspoon Ground Turmeric
- 1 teaspoon Chili Powder (cayenne, paprika or Kashmiri)
- 1 teaspoon Ground Cumin
- Salt to taste
- Freshly Ground Pepper
- 2 cups Vegetable Stock
- 1 Canned Chickpeas (14 oz, drained and rinsed)
- 1 cup Coconut Milk
- 2 teaspoons Lime Juice
- 3 cups Baby Spinach
- To start with, heat oil in a dutch oven, pan or a skillet over medium heat. Add bay leaves, minced garlic, grated or minced ginger and cook for 30 seconds or until raw smell goes off.
- Add chopped onion and cook for 2 minutes until soft.
- Now add cubed butternut squash and sauté for 2-3 minutes.
- Add tomato paste, ground coriander, ground turmeric, chili powder and ground cumin, mix well.
- Stir in the salt, freshly ground pepper, and vegetable stock. Cover and bring the curry to a boil. Reduce the heat to medium low and simmer for 10-12 minutes or until the squash is just fork-tender. If the squash is still firm, keep simmering the curry for another 2-3 minutes.
- Add the chickpeas, coconut milk and mix, continue to simmer for another 5-7 minutes.
- Add lime juice, stir in the baby spinach, and let the spinach wilt (for a minute only). Remove the curry from heat.
- Delicious butternut squash and chickpea curry with spinach is ready to serve. Dish out and serve hot with steamed rice, brown rice, couscous or quinoa. Enjoy!
- If you are watching your calorie intake, use lite variety instead of full-fat coconut milk.
- Use chicken stock or broth in place of vegetable stock for more flavor.
- Increase or decrease the quantity of chili powder depending upon the heat you prefer. The one I used here is low on heat. Adding a bit of smoked paprika enhances the flavor.
- Store the leftovers in clean airtight box for up to 4 days in the refrigerator.
- Freeze the curry in freezer safe container (individual small portions) for up to 3 months.
- Thaw it overnight in the fridge and reheat in on stove top or in microwave until warn through. As the curry thicken with time, give water splashes to thin down the consistency.
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