Butternut Squash and Chickpea Curry

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This butternut squash and chickpea curry has a rich and flavorful coconut milk base. It’s warm and comforting, but not too spicy. Top with cilantro and chopped cashews for a vibrant herbal flavor and crunch!

butternut squash and chickpea curry topped with cilantro and cashews

The temperatures here are beginning to drop. We’ve truly entered the fall season, and winter will be here before we know it!

I am not a fan of winter. Even though I have spent most of my life in the northern hemisphere where winter seems to drag on for 6 months of the year, I have never gotten used to it.

There are some days when the only thing that warms me up is a big bowl of something hearty, healthy, and full of warm spices. Healthy curry recipes are exactly what I crave!

Butternut squash always seems to do the trick! When paired with the curry, it takes on cozy, rich flavors that make you feel like you’re being warmed from the inside out!

Why is butternut squash used in fall and autumn recipes?

During the autumn season squash is in abundance at grocery stores which is why they’re featured prominently in Thanksgiving and holiday cuisine. They also keep and store well!

I used a butternut squash that came from my aunts garden. She dropped it off several weeks ago, and yet when I went to cut into it, it was still fresh and delicious!

The trick with helping your sturdy produce last longer is to keep it in a cool dark place. Last year we ordered an autumn farm box that was absolutely spilling over with squash and other hearty autumn produce.

We couldn’t possibly eat it all in a couple of weeks! We shared some with family and friends, and stored the rest in a box in our basement where it’s cooler and darker than the kitchen. The produce lasted through most of the winter season!

If you love squashes as much as I do, stock up during the autumn harvest, and store for the winter. You’ll have farm fresh produce all winter long.

Then when you start getting that chill that goes straight to your bones, whip up this butternut squash and chickpea curry! It will warm you through to the bone and makes for an easy recipe to add to your vegan prep meals.

Jump to:

Why is butternut squash used in fall and autumn recipes?
Why This Recipe Works
Recipe Ingredients and Notes
Tools and Equipment
Instructions
Expert Tips
Variations
FAQs
Check out these other healthy vegan butternut squash recipes!
Butternut squash and Chickpea Curry

butternut squash curry in white bowl on cutting board

Why This Recipe Works

Simple and easy recipe to follow
Healthy comfort food
Creamy curry dish without dairy!
Warm Indian spices.
High in heart healthy plant protein
Low in fat and calories
Rich and creamy coconut curry sauce
Not too spicy, and kid friendly
Whole food plant-based
Gluten-Free
Oil-Free

Recipe Ingredients and Notes

butternut squash, coconut milk, chickpeas, tomato paste, curry, soy sauce, onion, water, garlic, and ginger in individual bowls

Garlic-You’ll need at least 3 cloves of garlic.
Water combines with the tomato paste and other ingredients to thin out the curry paste.
Tomato Paste is packed with flavor. A little goes a long way, but it’s really necessary to create a thick curry paste.
Fresh Ginger adds warmth to the sauce.
Curry Powder-There are many varieties on the market. I used a simple yellow curry powder that I got from Trader Joe’s, but feel free to use whatever type you enjoy the most. You can also use garam masala in place of curry powder.
Soy Sauce adds a touch of salt, and also helps to thin out the paste.
Red Onion is full of flavor and when cooked with the other ingredients is a nice compliment. I add onions to everything.
Butternut Squash, you’ll need about 4 cups of cubed squash.
Chickpeas– I use canned chickpeas that I rinse and drain.
Light Coconut Milk-I use a 14.5 ounce can. Using the light cuts back on fat and calories making this a healthy and nutritious meal.
Frozen Peas, are frozen at the peak of freshness. They give this dish a pop of green, and add additional protein.
Cilantro, gives this dish a fresh herbal flavor. I stir some into the curry, and also add some to the top of each serving as a garnish.
Chopped Cashews (optional), I like adding a touch of crunch to give this dish some texture since all the other components are soft after cooking. I prefer adding raw unsalted cashews.

Scroll to the bottom of this post to the recipe card for complete measurements and instructions.

Tools and Equipment

This simple butternut squash chickpea curry recipe that doesn’t require any strange gadgets or cooking equipment. All you need is a large pot or Dutch oven with a lid, and a cooking spoon to combine the ingredients.

Instructions

Step 1: In a large dutch oven (large saucepan) over medium heat, heat oil, water, soy sauce, garlic, ginger, tomato paste, curry, and onions. Cook for 3-4 minutes.

tomato paste onions and curry in dutch oven

Step 2: Add butternut squash, drained and rinsed chickpeas, and light coconut milk or coconut cream. Stir to combine. Bring to a boil. Cover and reduce heat. Simmer for 15-20 minutes or until butternut squash is soft when pierced with a fork.

butternut squash and onions in curry sauce before it's cooked

Step 3: Remove from heat. Add frozen peas, and chopped cilantro. Serve topped with chopped cashews and fresh cilantro. Add salt and black pepper to taste, and optional lime juice or lemon juice for added acidity.

butternut squash and chickpea curry with peas and cilantro in pot with spoon

Expert Tips

Allow the spices, onions, and tomato paste to simmer and come to a bubble. This helps create a richly flavored sauce and allows the curry to marry with the other ingredients.
Cut your butternut squash into equal sized cubes. This will help ensure that it cooks evenly so that you don’t have small mushy pieces, or undercooked larger pieces.
While the butternut squash is simmering on the stove, check it at the 10 and 15 minute mark. Depending on the size of the cubes of your butternut squash cooking time will vary.
Be sure to remove the skin and seeds of the butternut squash before chopping.
To make it easier for yourself, you can buy pre-cut butternut squash.
If using canned chickpeas, be sure to drain and rinse before adding to the pot.
Add the frozen peas and cilantro at the very end. The heat of the curry will quickly defrost the peas. If you put them in too early both the peas and the cilantro will turn a dark green color, rather than the bright vibrant green that is more appetizing!

Variations

Add more veggies! You can add additional vegetables to this dish to really load up on the vitamins and nutrients. I suggest adding chopped tomatoes, cauliflower, broccoli, or even spinach or kale! Adding more veggies means you’ll need to add a bit more liquid. I recommend half a cup of vegetable stock.
Heat it up! This recipe doesn’t call for any cayenne or other spices. If you like your curry with a bit more kick, add ¼ teaspoon of cayenne pepper. You could also chop up a jalapeño pepper and add it to the tomato paste and onion mixture at the beginning of the recipe to add a subtle heat.
Don’t have butternut squash? You can make this recipe with sweet potatoes and have a similar flavor profile.

FAQs

What flavors pair well with butternut squash?

Warm flavors such as cumin, cinnamon, cardamon, ginger, nutmeg, and allspice pair nicely with butternut squash. You can experiment with some of these spices if you choose by adding them to your curry, but don’t go overboard! I would select one or two additional spices and add no more than a quarter teaspoon. Taste, and adjust the spices as needed. Other spices that pair nicely with butternut squash include more herbal flavors such as thyme, rosemary, and sage. With this particular curry, I would suggest sticking with warm spices, as they pair nicely with the yellow curry.

Do you have to peel a butternut squash?

The peel or skin of a butternut squash is very tough and inedible. For recipes that call for butternut squash cubed, it is essential that you peel it before adding it to your recipe. Other recipes that call for stuffed butternut squash do not need to be peeled because you bake it and remove the skin after it’s been cooked, or eat around it. No matter how you enjoy your squash, just remember, don’t eat the skin!

How to Serve

Curries are traditionally served with basmati rice or naan. Both are delicious choices. I suggest serving with a brown rice to increase the fiber content, or a whole wheat vegan naan.

Sprinkle chopped cashews over top for added crunch, and a few more cilantro leaves. You could also add different nuts or fresh herbs depending on what you have on hand. I like parsley and almonds as a substitute.

How to Store and Keep

Allow the curry to cool completely before transferring to an airtight container. Store in the refrigerator. It will keep for 4-5 days.

You can also freeze this recipe. Again, allow the curry to cool completely. Then transfer to a freezer safe container. Remove any excess air to avoid freezer burn. I suggest using a freezer safe ziplock bag. Label the bag with the contents and date. It will keep in the freezer for 2-3 months.

close up of spoon holding butternut squash and peas

Check out these other healthy vegan butternut squash recipes!

Vegan Stuffed Butternut Squash with Black Beans and Quinoa
Air Fryer Butternut Squash
Vegan Butternut Squash Chili
Vegan Butternut Squash Soup
Vegan Butternut Squash Mac and Cheese

If you’ve tried this Butternut Squash and Chickpea Curry, please rate the recipe and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!

Butternut Squash and Chickpea Curry | Vegan