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A bowl of butternut squash curry with a plate of rice and a fork on side.
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4 from 3 votes

Butternut Squash Curry Recipe

This Butternut Squash and Chickpea Curry recipe with spinach has everything you'll look for in a bowl of comforting winter meal. A perfect creamy and vegan one-pot dish great for weekly meal prep or warm fall dinner!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Curries, Dinner, Main Course
Cuisine: American, World
Diet: Gluten Free, Vegan
Servings: 6
Calories: 247kcal
Author: Farrukh Aziz

Ingredients

  • tablespoons Vegetable Oil or the oil of choice
  • 2 Bay Leaves
  • 5 cloves Garlic minced
  • inch Ginger minced or grated
  • 1 large Onion chopped
  • 5 cups Butternut Squash peeled and cut into ¾-1 inch cubes
  • 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

Instructions

  • 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!

Notes

  • 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.  

Nutrition

Calories: 247kcal | Carbohydrates: 27g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 507mg | Potassium: 786mg | Fiber: 6g | Sugar: 5g | Vitamin A: 14189IU | Vitamin C: 34mg | Calcium: 115mg | Iron: 4mg