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    Home » Recipes

    Published: Oct 23, 2022 · Modified: Feb 23, 2023 by Yvonne

    Butternut Squash and Chickpea Curry

    Jump to Recipe Print Recipe

    This vegan butternut squash and chickpea curry is packed with nourishing ingredients and fragrant spices. The best part? The comforting dish does without curry paste and is ready in 30 minutes.

    butternut squash curry in soup bowl with vintage spoon on grey backdrop with props.

    I love curries this time of the year. They are so comforting when the weather changes from warm to chilly. So this butternut squash and chickpea curry is a celebration of the rich, nutty sweetness of the fall vegetable. Combined with the earthy goodness of chickpeas, all bathed in luscious coconut milk and aromatic spice-infused sauce, it is the ultimate cozy dish.

    Invite the aroma of this creamy curry into your home as it simmers on the stove, and get ready to indulge.

    If you like a veggie curry, try this vegan Thai yellow vegetable curry to warm you on cold days.

    Jump to recipe
    • Why you’ll love this recipe
    • Ingredient notes
    • Tips & substitions
    • How to make butternut squash and chickpea curry
    • Expert tip
    • What to serve with butternut squash and chickpea curry
    • Recipe FAQs
    • More fall recipes
    • ???? Recipe

    Why you’ll love this recipe

    • Just a few ingredients – Unlike other curry recipes, which often have an endless list of ingredients, this recipe does with just a few. I’m sure most of them you already have in your pantry.
    • Fragrant – The combination of spices makes this butternut squash and chickpea curry aromatic and rich. It will be hard to put your spoon down.
    • Creamy texture – Coconut milk and cooking the squash in the curry make it super creamy and rich.
    • Naturally vegan – All the ingredients in this curry are plant-based, making it naturally vegan.
    • Ready in 30 minutes – This curry is easy to make and ready in half an hour. Ideal for busy weeknights.
    • Meal-prep favorite – This butternut squash curry is also perfect for meal-prep as leftovers can easily be stored in the fridge or freezer and kept for up to 5 days.

    Ingredient notes

    ingredients for butternut squash curry on grey background.
    • Butternut squash - Look for a butternut squash with a firm texture and smooth skin.
    • Chickpeas - Use canned and already cooked chickpeas for convenience. Also, drain and rinse them under cold water before using.
    • Coconut milk - Opt for full-fat coconut milk for a rich and creamy curry. Shake the can well before opening it to ensure the cream has not separated from the liquid.
    • Coconut oil - Use unrefined or virgin coconut oil for a more pronounced coconut flavor.
    • Spices - Combining curry powder, turmeric, and cumin is essential for the curries signature flavor. Adjust the amount of red pepper flakes according to your spice preference. You can also use fresh red chilies if you prefer.
    • Vegetable stock - Make sure to use good-quality vegetable stock or broth, as it forms the base of the curry and contributes to its overall flavor.
    • Tomato paste - This adds depth and a subtle tanginess to the curry. Adjust the amount to your taste; more tomato paste will intensify the tomato flavor.
    • Onion, garlic, and ginger - Freshly minced garlic and ginger with finely chopped onion provide the aromatic base for the curry.
    • Salt and Pepper: Season the curry with salt and freshly ground black pepper to taste.

    See recipe card for quantities.

    Tips & substitions

    • Prep in advance - To streamline the cooking process, peel and cube the butternut squash, mince the garlic, chop the onion, and grate the ginger in advance. You can also save some time by using pre-cut butternut squash.
    • Consistency control - If the curry is too thick, add more vegetable stock or water to reach your desired consistency. If it is too thin, simmer it for a bit longer.
    • Swap the coconut oil - Substitute the coconut with vegetable oil if you don't have coconut oil on hand.
    • Extra veggies - Add other vegetables like bell peppers, cauliflower or peas to the curry. Just adjust the cooking time accordingly.
    • Garnishes - Fresh cilantro, parsley, chopped scallions, or a squeeze of lime juice make excellent garnishes to brighten the flavors.

    How to make butternut squash and chickpea curry

    Step 1: Cut off the ends of the butternut squash and peel the skin with a vegetable peeler. Remove the seeds with a spoon and chop the squash into bite-sized chunks. (Alternatively, you can use pre-cut butternut squash.)

    Step 2: Peel and mince the onion, garlic, and ginger. Drain the chickpeas through a sieve until the water runs clear.

    onion roasted in pot with coconut oil on grey background.

    Step 3: Heat the coconut oil in a big pot on medium heat. Put in the onion and sauté until lightly browned.

    spices for curry and oil roasting in pot on grey background.

    Step 4: Add minced garlic and ginger as well as tomato paste, curry, turmeric, cumin, and chilli flakes (optional) and sauté for about a minute.

    coconut milk and butternut squash in pot with curry spices on grey background.

    Step 5: Pour the coconut milk and vegetable stock into the pot, and add the butternut squash. Bring to a boil and let it simmer on low to medium heat for about 15 to 20 minutes until the squash is tender.

    cooked butternut squash curry ii pot on grey background.

    Step 6: Add the chickpeas and cook for another minute. If the curry is too thick, add more vegetable stock.

    Remove from heat, sprinkle with fresh cilantro or parsley if you like, and serve.

    Expert tip

    Add a luxurious touch to the curry and create a coconut cream swirl. Before serving, gently heat a small amount of coconut cream in a separate pan until warm but not boiling. Then, drizzle this warm coconut cream in a swirl pattern over the top of each serving.

    butternut squash curry in soup bowl with vintage spoon on grey backdrop with props.

    What to serve with butternut squash and chickpea curry

    Butternut squash and chickpea curry complement it with a variety of side dishes. Here are some great options:

    • Basmati rice - Steamed basmati rice is a classic and simple choice that pairs wonderfully with the curry.
    • Naan bread - Warm, fluffy naan bread is perfect for scooping up the curry and savoring every bit of the flavorful sauce.
    • Roti - Indian flatbreads like roti or chapati are another excellent choice for soaking up the curry's delicious flavors.
    • Mixed green salad - A simple mixed green salad with lemon herb dressing provides a fresh and contrasting element to the butternut squash curry.
    • Sweet component - This sweet and spicy mango sauce adds a fruity sweetness that pairs well with the spicy curry.
    • Pickles - Indian pickles, like lime or mango, or these sweet and sour pickled cucumbers add a tangy, spicy, and savory kick to the dish.

    Recipe FAQs

    Is it necessary to peel butternut squash before cooking?

    It is not necessary to peel butternut squash before cooking. The skin is edible, but it might not break down completely during cooking. If you leave the skin on, it will add a slightly chewy texture to your dish.

    What does butternut squash pair well with?

    Butternut squash has a sweet and nutty flavor that pairs well with different ingredients:
    - Spices: Butternut squash pairs beautifully with warm spices like cinnamon, nutmeg, allspice, and cloves. These spices enhance the squash's natural sweetness.
    - Herbs: Fresh herbs such as sage, rosemary, and thyme add a savory and earthy flavor to butternut squash dishes.
    - Proteins: Pair butternut squash with proteins like chicken, bacon, or sausage to create hearty and satisfying meals.
    - Grains: Butternut squash can be combined with grains, such as quinoa, farro, or barley.
    - Curry and spicy flavors: Butternut squash is often used in curries, where its natural sweetness balances the heat of spices and chili peppers.
    Honey and maple syrup: A drizzle of honey or maple syrup can accentuate the sweetness of butternut squash in both savory and sweet dishes.

    How do I store this butternut squash curry?

    This comforting curry is perfect for meal prep. Store leftovers in an airtight container in the fridge for up to 5 days. Or, store it in the freezer for up to 3 months.

    More fall recipes

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      Roasted Pumpkin Pasta Sauce
    • pumpkin soup in beige bowl with vintage spoon on beige background.
      Savory Pumpkin Soup Without Cream
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    • roasted carrots on a light beige serving platter with herbs and spices.
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    Did you try one or more of these recipes?
    Leave a ⭐️ review below and tag @encore_more on Instagram & Facebook!

    ???? Recipe

    butternut squash curry in soup bowl with vintage spoon on grey backdrop with props.

    Butternut Squash and Chickpea Curry

    Yvonne
    This vegan butternut squash and chickpea curry is packed with nourishing ingredients and fragrant spices. The best part? The comforting dish does without curry paste and is ready in 30 minutes.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Indian
    Servings 4
    Calories 488 kcal

    Ingredients
      

    • 1 medium butternut squash (about 600 g / 3 cups)
    • 1 medium yellow onion
    • 2 garlic cloves
    • 1 teaspoon fresh ginger (grated)
    • 3 tablespoon coconut oil
    • 400 ml (full-fat) coconut milk (13.5 oz)
    • 100 ml vegetable stock (3.5 oz)
    • 1 can chickpeas (pre-cooked)
    • 2 tablespoon curry powder
    • ½ teaspoon turmeric
    • ½ teaspoon cumin
    • 1 tablespoon tomato paste
    • ⅛ teaspoon red pepper flakes (optional)
    • salt and pepper to taste

    Instructions
     

    • Cut off the ends of the butternut squash and peel the skin with a vegetable peeler. Remove the seeds with a spoon and chop the squash into bite-sized chunks. Alternatively, you can use pre-cut butternut squash.
    • Peel and mince the onion, garlic, and ginger. Drain the chickpeas through a sieve until the water runs clear.
    • Heat the coconut oil in a big pot on medium heat. Put in the onion and sauté until lightly browned.
    • Add minced garlic and ginger as well as tomato paste, curry, turmeric, cumin, and chilli flakes (optional) and sauté for about a minute.
    • Pour the coconut milk and vegetable stock into the pot, and add the butternut squash. Bring to a boil and let it simmer on low to medium heat for about 15 to 20 minutes until the squash is tender.
    • Then add the chickpeas and cook for another minute. If the curry is too thick, add more vegetable stock. Remove from the heat and serve.

    Notes

    • Prep in advance - To streamline the cooking process, peel and cube the butternut squash, mince the garlic, chop the onion, and grate the ginger in advance. You can also save some time by using pre-cut butternut squash.
    • Consistency control - If the curry is too thick, add more vegetable stock or water to reach your desired consistency. If it is too thin, simmer it for a bit longer.
    • Swap the coconut oil - Substitute the coconut with vegetable oil if you don't have coconut oil on hand.

    Nutrition

    Serving: 1servingCalories: 488kcalCarbohydrates: 40.9gProtein: 8.5gFat: 36.5gSaturated Fat: 30.7gSodium: 122mgPotassium: 1067mgFiber: 10.3gSugar: 10.7gCalcium: 137mgIron: 5mg
    Tried this recipe?Mention @encore_more or tag #encoremore on Instagram!

    Nutritional values are estimates only calculated with the recipe calorie and nutrition calculator provided by verywellfit.com. The author of this website is not a nutritionist nor a doctor. All nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice.

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    Reader Interactions

    Comments

      5 from 3 votes (2 ratings without comment)

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      Recipe Rating




    1. Doris Polt says

      October 16, 2023 at 7:59 pm

      5 stars
      This curry is so so delicious! It's one of these dishes you can't stop to snack during the rest of the evening.

      Reply
      • Yvonne says

        October 17, 2023 at 1:48 pm

        So happy to hear this Doris!!!

        Reply

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