Go Back
–+ servings
wilted spinach, cubed butternut squash, and chickpeas in an orange liquid in a black skillet.
Print Recipe
4.87 stars (22 ratings)

Butternut Squash Curry with Chickpeas

Every bite of this Butternut Squash Curry with Chickpeas is loaded with roasted butternut squash, chickpeas, and a flavorful and creamy base. Enjoy it as a comforting dinner or weekly meal prep during fall!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Thai-inspired
Servings: 6 servings
Calories: 318kcal
Author: Nora Taylor

Ingredients

Butternut Squash Curry

  • 4 cups chopped butternut squash 1 small or 1/2 large
  • 4 tablespoons olive oil, divided
  • 1 medium sweet onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 1/2 tablespoons red curry paste
  • 1/2 teaspoon turmeric
  • 13.5 ounce can full-fat coconut milk
  • 1/2 cup vegetable broth
  • 15 ounce can chickpeas, drained and rinsed
  • 2 cups baby spinach or chopped kale
  • 1 tablespoon low sodium soy sauce or tamari for gluten free
  • 1 tablespoon granulated sugar or maple syrup
  • 1 tablespoon fresh lime juice
  • salt + pepper, to taste

For Serving

  • 4 cups cooked rice or quinoa
  • chopped cilantro or basil
  • additional lime wedges
  • chopped peanuts or cashews
  • hot sauce
US Customary - Metric

Instructions

Roast the squash

  • Preheat the oven to 400 degrees F and grease a large baking sheet with olive oil (or line with parchment paper).
  • Add the chopped butternut squash, drizzle with a few tablespoons of olive oil, sprinkle with a little salt and pepper, and bake for 30-45 minutes, until golden and browned in spots.

While the squash roasts, prepare the curry

  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 2-3 minutes, until translucent.
  • Now add the garlic and ginger to the pan and cook, stirring frequently for about 2 minutes.
  • Stir in the red curry paste and turmeric. Pour in the coconut milk, broth and chickpeas and stir to combine.
  • Bring to a boil, then lower heat so the mixture is simmering but not boiling hard. Cover and let it simmer for 10-15 minutes, until the squash has finished baking.
  • Stir in the soy sauce, sugar, lime juice, and salt and pepper to taste. Now stir in the roasted butternut squash and baby spinach. Let the spinach wilt for a minute or two, then remove from heat.
  • Serve with cooked rice, chopped cilantro or basil, lime wedges, chopped nuts and hot sauce. Enjoy!

Notes

  1. Nutritional estimates do not include rice or additional toppings.
  2. Try substituting sweet potato for the squash for a sweet potato curry, if desired.
  3. If you can't find red curry paste, you can substitute 1 tablespoon of curry powder and perhaps a little ground cumin and garam masala. It will taste quite different though.
  4. Feel free to leave out the chickpeas if desired, or substitute a few cups of cauliflower instead. Tofu would also taste good here.

Nutrition

Serving: 1of 6 servings | Calories: 318kcal | Carbohydrates: 24g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 303mg | Potassium: 633mg | Fiber: 5g | Sugar: 6g | Vitamin A: 11893IU | Vitamin C: 26mg | Calcium: 98mg | Iron: 4mg