Chickpea and Butternut Squash Curry

Need dinner on the table in a hurry? We love healthy one pot meals like this chickpea and butternut squash curry which can be whipped up in just about 30 minutes. Red curry paste adds tons of flavor and some heat which is balanced out by the sweetness from the butternut squash and coconut milk.

chickpea and butternut squash curry in shallow bowl garnished with cilantro.

We love having theme nights to make meal planning easier for the week. So far we have taco night (these lentil tacos are a fave!) and homemade pizza night but we might need to add curry night soon. I often turn to curry when I’m not sure what to make for dinner but have a few veggies in the fridge that need to be used up because we always have some coconut milk and curry paste in the pantry.

In fact, I have several curry recipes on the blog already since we love it so much! Be sure to also check out this 6 ingredient red lentil curry, red pepper chickpea curry, and vegan peanut curry.

Why You’ll Love this Recipe

A simple one pot meal that can be on the table in under 40 minutes.
The perfect recipe for using up pantry staples like coconut milk, chickpeas, and rice.
This recipe is vegan, gluten free, dairy free, and egg free.

Origins of Red Curry

This chickpea and butternut squash curry recipe is inspired by the flavors and cooking method of a Thai red curry. Red curry is a popular Thai dish made from red curry paste, coconut milk and protein (either meat or tofu). The secret to all the flavor in the dish is the red curry paste which is made from red chili peppers, lemongrass, garlic, turmeric, and shrimp paste.

You can find vegetarian brands of red curry paste in the store that do not have fish, just double check the ingredient label. If you want to try out a more traditional curry recipe, check out this Thai red curry recipe from Hot Thai Kitchen.

Ingredients You’ll Need

chickpea and butternut squash ingredients in small bowls with labels.

Butternut Squash: the mild sweetness of the butternut squash pairs so well with the spiciness of the red curry paste. If you don’t have butternut squash you could substitute peeled and cubed sweet potatoes. We love using butternut squash in a variety of dishes like this roasted butternut squash soup.
Chickpeas: chickpeas are an easy and delicious way to add plant-based protein to this meal.
Spinach: adds a pop of color and nutrients. You can use chopped kale if you don’t have spinach.
Coconut Milk: we usually use full fat canned coconut milk because the rich creaminess is delicious in curry dishes like this one. You can also use lite coconut milk.
Red Curry Paste: packs all the delicious flavor that you traditionally associate with Thai curry. Double check the ingredients to make sure it does not contain fish if you want to make this dish vegan.
Ginger: use fresh grated ginger rather than ground ginger because the flavor is so much stronger.

See recipe card below for a full list of ingredients and measurements.

Step by Step

cooked red curry paste and red onion in skillet.

Step One: Saute the onion and oil in a deep skillet until onion is softened. Stir in the red curry paste and ginger. Cook for another 1-2 minutes.

skillet with butternut squash and coconut milk added.

Step Two: Stir in the cubed butternut squash and coconut milk. Bring to a simmer and cook until squash is fork tender, about 15-20 minutes.

skillet with chickpeas and wilted spinach mixed with the rest of the curry ingredients.

Step Three: Stir in the chickpeas, spinach, and sugar. Cook until the spinach is wilted. Stir in juice from 1/2 lime. Taste and add salt as needed.

chickpea and butternut squash curry dished up on plate over rice and garnished with fresh cilantro.

Step Four: Serve over cooked rice with more lime wedges and some chopped fresh cilantro.

Expert Tips

Minimize prep work. Buy pre-chopped butternut squash from the store if you want to save yourself the extra step of chopping up the squash.
Use fresh ginger. Fresh ginger root has a lot more flavor than ginger powder. I just toss any leftover ginger root in the freezer so that it keeps for a long time. (Plus, frozen ginger is easier to grate!)
Switch up the protein: instead of chickpeas, you could use 1/2 of a 16 oz container of firm tofu. Just cut it into cubes and toss into the curry during the last step with the spinach so that it heats through.

butternut squash and chickpea curry in low bowl garnished with cilantro and lime wedges.

Recipe FAQs

Can I freeze this recipe?

Yes! This butternut squash curry freezes well. Just allow to cool to room temperature and store in an airtight container in the freezer for up to 3 months. Allow to thaw in the fridge overnight before reheating.

Do you have to peel butternut squash before cooking?

The peel on butternut squash is edible so you can eat skip the peeling step if you want. However, I prefer peeling mine for dishes like this curry.

What do you serve with butternut squash curry?

Serve this curry over cooked rice and garnish with fresh cilantro and chopped peanuts. You can also serve with pita or naan for dipping.

More Recipes You’ll Love

Did you love this recipe? Make sure to leave a rating and tag #dietitiandebbie on instagram!