Chickpea Butternut Squash Curry

By Rena |

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!

Top down view of chickpea and squash curry in a red pot.

Vegans, vegetarians, and omnivores will be united over their love for this Chickpea Butternut Squash Curry! Comforting, with warming spices such as ginger and turmeric, this creamy curry is as healthy as it is delicious. This easy to make vegetarian chickpea curry can be served over some basmati rice or quinoa. Want more protein, add some chicken as well.

If you’re looking for other tasty curries, why not also try my Shrimp Curry Recipe and my Instant Pot Chicken Curry!

why you’ll love this vegan chickpea curry

  • 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.
  • An easy curry. Simple to prep, then toss the ingredients together in a pot and simmer for 30 mins, done!
Close up of spoon stirring a chickpea curry.

ingredients you’ll need

These are just a list of ingredients you will need to make this vegan squash chickpea curry. Full measurements are listed further down below.

  • Veggies: onion, kale, butternut squash
  • Chickpeas
  • Garlic
  • Ginger
  • Chili
  • Olive or Avocado Oil
  • Spices: turmeric, cumin, garam masala
  • Coconut Milk
  • Coriander
  • Vegetable Stock
  • Lime Wedges
Top down view of ingredient for the curry.

how to make chickpea butternut squash 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 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!
Ingredients in a food processor.
Overhead view of chickpea butternut squash curry in a pot being stirred.

recipe notes and tips

  • 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 of cooking 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 of spritz of fresh lime juice before serving.
  • Garnish with some fresh coriander for a pop of color.
Top down shot of chickpea curry in a pot.

FAQ’s

What to serve with Chickpea Butternut Squash Curry

Typically this is served with rice and naan. You can opt for brown rice to keep it healthier. Also, quinoa or couscous works great.

Recipe swaps and 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.

Can I make this curry creamier?

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.

Storing leftovers

Leftovers can be stored in the fridge after they have cooled down. The curry keeps for up to 3 days. This yummy curry actually tastes even better the next day, the flavors really develop nicely, you won’t mind having it two days in a row!

Overhead shot of chickpea butternut squash curry being stirred in a pot.

other recipes with chickpeas

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top view of wooden spoon in chickpea curry

Chickpea Butternut Squash Curry

Chickpea Butternut Squash Curry is hearty, warming, and full of flavor! This yummy vegetarian curry is packed with wholesome goodies.
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Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 412kcal
Author: Rena

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 Tbsp avocado or olive oil
  • 1/2 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1/2 of medium butternut squash peeled and diced (about
  • 14.5 oz chickpeas one can, rinsed and drained
  • 14 oz. full- fat coconut milk one can
  • 1 cup vegetable stock
  • 3 cups packed chopped kale
  • 1 lime plus wedges to serve

Instructions

  • Peel the butternut squash and cut into dice.
  • Drain and rinse the chickpeas and set aside.
  • Peel the garlic and ginger.
  • Next, finely chop the onion, ginger, red chili, and kale.
  • In a food processor place the onion, garlic, ginger, and chili. Process until turns a smooth paste.
  • Heat the oil in a pot over medium-high heat. Add the onion-garlic paste and cook stirring constantly for about 1 minute.
  • Add in the turmeric, coriander, cumin, and garam masala, cook for 1 minute more. Now, stir in the butternut squash, chickpeas, milk, and stock.
  • Reduce the heat to low and let it simmer for 30 minutes until squash is tender and 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 lime juice, 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 of cooking 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 of spritz of fresh lime juice before serving.
  • Garnish with some fresh coriander for a pop of color.

Nutrition

Serving: 1bowl | Calories: 412kcal | Carbohydrates: 39g | Protein: 11g | Fat: 28g | Saturated Fat: 20g | Sodium: 560mg | Potassium: 1031mg | Fiber: 8g | Sugar: 4g | Vitamin A: 15233IU | Vitamin C: 104mg | Calcium: 192mg | Iron: 7mg
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