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Vegan-friendly Chickpea Butternut Squash Curry is hearty, warming, and full of flavor! This yummy vegetarian curry is packed with wholesome goodies, such as turmeric, kale, and ginger, plus it’s really simple to make!
You may also like my butternut squash mac and cheese recipe. It’s so good!
I love Curry and I could have it every day! When I was young I used to get so excited to go to an Indian Restaurant so I can have Indian Butter Chicken because my mom never made curry anything! Whether you are are looking for a vegan dish or a vegetarian meal, this Butternut Squash Curry recipe is going to be a hit!
I made it with added chickpeas for a boost of protein. It is such a comforting meal with warming spices such as ginger and turmeric, and it is so delicious. You can serve vegetarian chickpea curry with some basmati rice or quinoa.
If you’re looking for other tasty curries, checkout my Shrimp Curry Recipe and my Instant Pot Chicken Curry!
Why I love this recipe
- Warm and comforting. Loaded with chickpeas and spices, this is super filling and super satisfying.
- A healthier curry. Made with coconut milk and packed with kale, each hearty serving is less than 350 calories.
- Easy to make. Simple to prep, then toss the ingredients together in a pot and simmer for 30 minutes, done!
Ingredients needed
These are just a list of ingredients you will need to make this vegan squash chickpea curry. Full measurements are listed further down below in the recipe card.
- Veggies: onion, kale, fresh or frozen butternut squash
- Chickpeas: you may use canned or make some from scratch, check out our How to Cook Chickpea Guide.
- Garlic: use fresh garlic cloves
- Ginger: use fresh ginger or ginger paste
- Chili: optional
- Olive or Avocado Oil
- Spices: turmeric, cumin, garam masala (or you may swap these with some yellow curry powder)
- Coconut Milk: or you may use heavy cream, or cashew cream
- Coriander
- Vegetable Stock: keep this vegetarian, but you may also use chicken broth.
- Lime Wedges: to garnish
How to make butternut squash chickpea curry
- Make your curry paste: In a food processor, place the onion, garlic, ginger, and chili. Process until it forms a paste.
- Cook the curry: Add the curry paste to a pot or Dutch oven with oil and stir then add in coriander, spices, coconut milk, chickpeas, and chopped veggies. Simmer for 30 mins.
- Add lime juice, stir well, serve and enjoy!
Recipe notes and tips
- Make sure to use a big enough pot!
- You may swap the butternut squash with sweet potatoes
- Be sure to rinse and drain the chickpeas before adding them to the curry.
- Peel your squash before dicing. Check out how to cut butternut squash.
- Make sure you dice the squash into roughly similar-sized cubes, so they cook evenly.
- Fresh onions and garlic are best for the fullest flavor.
- Don’t overcook the curry paste. You only need a minute to cook the homemade curry paste before adding the other ingredients, otherwise, you can burn the spices and they’ll be too bitter.
- Swap the kale with fresh baby spinach.
- You can omit the chili for a milder curry or add in some more for a spicier kick!
- Give the curry of spritz of fresh lime juice before serving.
- Garnish with some fresh coriander for a pop of color.
Recipe variations
Most squash works well in this easy curry recipe. you can use kabocha, acorn, or delicata squash instead. No chickpeas? No problem! You could go for white beans instead. When it comes to veggies, feel free to toss in what you have to hand, so many vegetables work in this recipe. Broccoli florets, chopped zucchini, and halved green beans all taste great in this curry.
Frequently asked question
Typically, this is served with rice and naan. You can opt for brown rice to keep it healthier. Also, quinoa or couscous works great.
If you want to keep this vegan-friendly, you can add some coconut flour to thicken the curry. OR, if not, you can opt for dairy milk.
Leftovers can be stored in the fridge after they have cooled down. The curry keeps for up to 3 days. This yummy curry tastes even better the next day; the flavors develop nicely, and you won’t mind having it two days in a row!
Yes. You can use spinach in place of kale. If you do not have fresh spinach, you can use frozen chopped spinach. Just thaw and drain.
Storage and Reheating
- Storage: Leftovers can be stored in the fridge after they have cooled down. The curry keeps for up to 3 days. This curry tastes even better the next day, the flavors develop nicely, and you won’t mind having it two days in a row! You may freeze for 3 months.
- Reheating: Reheat your leftovers in the microwave for 60-90 seconds until it is heated through. You may reheat in a saucepan until heated through.
Recipes you may like
- Chickpea Tuna Salad
- Mediterranean Chickpea Salad
- Creamy Chickpea Cauliflower Curry
- Shrimp Rasta Pasta
- Healthy Sweet Potato Casserole
- Crispy Sweet Potato Fries
More butternut Squash Recipes
- Oven Roasted Butternut Squash
- Roasted Butternut Squash Soup
- Hassbelback Butternut Squash
- Butternut Squash Salad
- Maple Roasted Butternut Squash
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Butternut Squash Curry
Ingredients
- 1 small onion, chopped
- 1-2 garlic cloves, peeled
- 1 thumb-sized piece of ginger, peeled and chopped
- 1 red chill, seeded and diced
- 1 tablespoon avocado or olive oil
- 1/2 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 of medium butternut squash, peeled and diced (about
- 14.5 ounces chickpeas, one can, rinsed and drained
- 14 ounces full- fat coconut milk, one can
- 1 cup vegetable stock
- 3 cups packed chopped kale
- 1 lime, plus wedges to serve
Instructions
- Peel the 1/2 of medium butternut squash and cut into dice.
- Drain and rinse the 14.5 ounces chickpeas and set aside.
- Peel the 1-2 garlic cloves and 1 thumb-sized piece of ginger.
- Next, finely chop the 1 small onion, ginger, 1 red chill and 3 cups packed chopped kale.
- In a food processor, place the onion, garlic, ginger, and chili. Process until it turns into a smooth paste.
- Heat the 1 tablespoon avocado or olive oil in a pot over medium-high heat. Add the onion-garlic paste and cook stirring constantly for about 1 minute.
- Add in the 1/2 teaspoon turmeric, 1 teaspoon ground coriander, 1 teaspoon ground cumin, and 1 teaspoon garam masala, and cook for 1 minute more. Now, stir in the butternut squash, chickpeas, 14 ounces full- fat coconut milk, and 1 cup vegetable stock.
- Reduce the heat to low and let it simmer for 30 minutes until the squash is tender and the curry is thickened.
- Add in the chopped kale and cook for a few minutes more, allowing it to wilt evenly.
- Turn off the heat and add 1 lime (juiced), stir well, and serve warm with lime wedges.
Notes
- Make sure to use a big enough pot!
- This recipe can easily be doubled.
- Be sure to rinse and drain the chickpeas before adding them to the curry.
- Peel your squash before dicing.
- Make sure you dice the squash into roughly similar-sized cubes so they cook evenly.
- Fresh onions and garlic are best for the fullest flavor.
- Don’t overcook the curry paste. You only need a minute to cook the homemade curry paste before adding the other ingredients; otherwise, you can burn the spices, and they’ll be too bitter.
- For a pop of sweetness, add in some golden raisins.
- You can omit the chili for a milder curry or add in some more for a spicier kick!
- Give the curry a spritz of fresh lime juice before serving.
- Garnish with some fresh coriander for a pop of color.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was soooo delicious. Will definitely make again!
Thanks for the feedback
Absolutely delicious! 🙂 <3
Thank you
Great recipe. In the spirit of no waste , I also added chopped cauliflower leaves and let it cook down with the butternut squash and kale, wasn’t sure how it would turn out but surprisingly tasty when softened down. I finished it off by spluttering some mustard seeds, cumin seeds, fresh curry leaves, sliced garlic clove and a little bit of turmeric in ghee in a separate pan, which I then added to the curry at the very end.
Oh wow. Love all your additions!