I’ve been incredibly eager to share this fantastic recipe for Butternut Squash Chickpea Curry with you. If you appreciate the earthy sweetness of butternut squash and are drawn to the exotic, comforting notes of curry, ginger, coconut, and turmeric, then this plant-based curry is absolutely for you!

Butternut squash, along with other winter squashes, makes an excellent meat substitute in various recipes. Its robust texture holds up beautifully during cooking, and its mild, sweet flavor acts as a perfect canvas, soaking up all the incredible spices and rich flavors of the curry sauce. You’ll find yourself not missing meat at all, thanks to the satisfying depth it brings to the dish.

The foundation of this curry lies in its exceptional sauce, featuring a blend of my favorite flavors and spices. I craft a rich, complex sauce by combining the gentle heat of red curry paste with aromatic curry powder and golden turmeric. This combination delivers a deeply satisfying and wonderfully balanced taste profile.

To achieve that signature creaminess and added depth of flavor, I incorporate coconut milk into my Butternut Squash Chickpea Curry. If you’re not a fan of coconut, or if you’re not catering to dairy-free or vegan diners, feel free to substitute it with a generous dollop of Greek yogurt or a splash of heavy cream for a different kind of richness. Both options will yield a delicious result.

Butternut squash is a versatile and nutritious ingredient that features prominently in my cooking. Its adaptability shines in everything from hearty soups to savory pastas. If you love butternut squash as much as I do, be sure to try some of my other popular recipes:

• Easy Roasted Butternut Squash Soup
• Mediterranean Stuffed Butternut Squash
• Butternut Squash Pasta
• Butternut Squash Sage Risotto

Why You’ll Adore This Butternut Squash Chickpea Curry

This recipe isn’t just a meal; it’s an experience waiting to happen. Here are just a few reasons why this Butternut Squash Chickpea Curry will become a staple in your kitchen:

• Embrace Seasonal Ingredients: This curry is a fantastic way to celebrate the bounty of autumn and winter. Butternut squash is at its peak flavor during these seasons. Head to your local farmers market to find the freshest, most vibrant squash available. Cooking with seasonal vegetables not only enhances the taste of your dish but also supports local agriculture.
• Even Better as Leftovers: Unlike some dishes that lose their charm the next day, this curry actually improves with time. As it rests in the refrigerator, the diverse spices and flavors have a chance to meld and deepen, resulting in an even richer and more complex taste. This makes it an ideal candidate for meal prepping – cook a large batch on Sunday, and enjoy delicious, convenient meals throughout the week!
• Incredibly Versatile & Customizable: This recipe serves as a wonderful base, allowing for endless customization to suit your preferences or whatever vegetables you have on hand. Don’t be afraid to experiment! Whether it’s adding a handful of fresh kale from your garden (or frozen for convenience), some diced zucchini, or vibrant green beans, this curry welcomes a variety of additions. It’s perfect for using up those leftover veggies that need a home.
• Nutritious & Wholesome: Packed with fiber from the squash and chickpeas, and anti-inflammatory spices like turmeric and ginger, this curry is not just delicious but also incredibly good for you. It’s a naturally gluten-free and easily made vegan meal that nourishes your body and soul.
• Simple to Make: Despite its complex flavors, this curry is surprisingly straightforward to prepare. With clear, step-by-step instructions, even novice cooks can achieve a restaurant-quality meal at home.

Essential Ingredients for Your Butternut Squash Chickpea Curry

You’ll be delighted by how simple and wholesome the ingredients are for this incredibly flavorful curry. Each component plays a crucial role in creating a balanced and rich taste profile, making this one of my absolute favorite plant-based recipes!

• Vegetables: Beyond the star ingredient, butternut squash, I like to include a vibrant red bell pepper for a touch of sweetness and color. A finely diced jalapeño adds a subtle kick of chili heat, which is entirely optional but highly recommended for those who enjoy a little spice.
• Aromatic Spices: The curry sauce is deeply flavored with a harmonious blend of ground curry powder, chili powder, earthy ground turmeric (known for its color and health benefits), and a hint of cayenne red pepper for a gentle warmth. These spices create the signature depth and aroma of the curry.
• Creamy Coconut Milk: A can of full-fat or lite coconut milk is essential for creating the luscious, creamy base of this curry. It adds a wonderful richness and a subtle sweetness that balances the spices.
• Nut Butter for Richness: A spoonful of creamy, all-natural peanut butter provides a fantastic nutty depth and helps to thicken the curry sauce beautifully. It’s a secret ingredient that adds incredible flavor. For those with nut allergies or different preferences, sunflower butter or almond butter make excellent substitutes.
• Sweet Honey: Just a touch of honey is added to subtly balance the spiciness and acidity of the tomatoes, creating a well-rounded flavor profile. Maple syrup or agave nectar can be used for a vegan option.
• Hearty Chickpeas: Canned chickpeas (garbanzo beans), drained and rinsed, are a powerhouse of plant-based protein and fiber, making this curry incredibly satisfying and filling.
• Fire-Roasted Tomatoes: Two cans of fire-roasted diced tomatoes provide a smoky, rich, and slightly sweet tomato base. If fire-roasted aren’t available, regular diced tomatoes work perfectly fine.
• Thai Red Curry Paste: This paste is key to achieving that authentic, complex curry flavor. It brings a fragrant, savory, and mildly spicy element to the dish.
• Fresh Ginger: Freshly grated ginger root is a must for its pungent, warm, and bright notes that elevate the entire curry.
• Optional Jalapeño: As mentioned, one jalapeño, with seeds removed and finely chopped, is included for those who desire an extra layer of mild spice.

Creative Ways to Modify Your Butternut Squash Chickpea Curry

One of the best aspects of this Butternut Squash Chickpea Curry is its incredible flexibility. Don’t hesitate to make it your own by experimenting with different ingredients and flavors. Here are some suggestions to inspire your culinary creativity:

• Alternative Squashes & Root Vegetables: While butternut squash is wonderful, you can easily swap it for other hearty varieties like kabocha squash or even pumpkin, especially during the autumn months. Sweet potato also makes an excellent substitute, offering a similar sweetness and creamy texture that pairs beautifully with the curry spices.
• Boost Your Veggies: Feel free to load this curry with an abundance of extra vegetables. Good choices include sweet onion, red onion, diced carrots for added sweetness, crisp green beans, tender green peas, summer zucchini, crunchy celery, or even mild poblano peppers for a subtle earthy note. Add them according to their cooking time – harder vegetables earlier, softer ones later.
• Incorporate Leafy Greens: For an extra boost of nutrients and freshness, stir in a handful or two of leafy green vegetables towards the end of the cooking process. Spinach will wilt quickly, while kale or chard will retain a bit more texture, adding a pleasant chewiness and vibrant color.
• Play with Spices: Spices are the heart and soul of any great curry. To further enhance the flavor profile, consider adding ground coriander for a citrusy, earthy note, ground cumin for warmth, or a touch of paprika for a smoky depth and rich color. Adjust quantities to your personal taste.
• Different Curry Pastes: While Thai red curry paste offers a fantastic balance of heat and flavor, feel free to experiment with other varieties. A milder Thai yellow curry paste will create a gentler flavor, or explore different Indian curry pastes like a Korma or a Jalfrezi paste for a distinct profile.
• Vary the Pulses: Chickpeas (garbanzo beans) provide a wonderful texture and protein boost, but you can certainly swap them for other beans. Red kidney beans or cannellini (white kidney) beans would work equally well, offering different textures and nutritional benefits.
• For a Lighter Option: If you’re aiming for a lower-fat version, you can replace a portion of the coconut milk with chicken or vegetable broth. This will result in a slightly thinner but still flavorful sauce.
• Add Extra Protein: To make this an even more substantial meal, consider adding more protein. For a fully plant-based option, cubed firm tofu can be sautéed and added to the curry. If you consume meat, lean chicken breast or thigh can be cooked and stirred in for a meat-based protein boost.

Step 1 – Sauté Your Aromatics: In a sturdy Dutch oven or a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the minced garlic and sauté gently until it becomes translucent and wonderfully fragrant, about 1-2 minutes. Be careful not to burn it! Next, add the chopped red bell pepper and continue to sauté for another 5 minutes, allowing the pepper to soften slightly.

Step 2 – Bloom the Spices: This crucial step unlocks the full flavor of your spices. Add the curry powder, chili powder, ground turmeric, and cayenne pepper to the pot. Stir well to combine them with the sautéed vegetables and cook for an additional 1-2 minutes. The heat helps to release their fragrant oils, creating a more robust curry base.

Butternut Squash Chickpea Curry with Coconut Milk

Ingredients 

Instructions 

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.