Chickpea Butternut Squash Curry | Living Lou
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This creamy chickpea butternut squash curry is the perfect choice for a comforting and flavorful weeknight dinner. Butternut squash, chickpeas, and spinach are cooked in a velvety, coconut milk sauce infused with red curry paste. This one-pot meal can be prepared in under 45 minutes.
I’m always on the lookout for easy vegetarian recipes to add to my weeknight dinner rotation—especially the kind that rely on pantry staples with just a few fresh ingredients thrown in.
These are the meals I come back to again and again because they’re simple, budget-friendly, and perfect for busy evenings. And let’s be honest, keeping grocery costs down is a top priority for so many of us right now.
If you’re looking for more vegetarian dinner ideas, you might also enjoy my Mediterranean lentil soup—another cozy, budget-friendly recipe made with pantry staples.
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📋 Key ingredients you’ll need
This easy curry is all about cozy, nourishing ingredients—butternut squash and chickpeas are the stars of the show.
- Chickpeas: A pantry staple that adds plant-based protein and a hearty texture.
- Butternut squash: Naturally sweet and creamy when cooked, it balances the spice and adds body to the curry.
- Coconut milk: Brings everything together with a rich, velvety sauce. I love using coconut milk in my cooking—if you do too, try my Thai-inspired coconut curry salmon for a light yet satisfying meal.
- Red curry paste: Packed with bold, aromatic flavors—think lemongrass, garlic, and chilies. I like to use Thai-style curry paste for this recipe instead of a more traditional Indian spice mix.
If you’re looking for a curry made this curry paste, try my chickpea vegetable curry.
🔪 Step-by-step instructions
This recipe comes together in one pot and is a quick and satisfying dinner.
Heat canola oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
Now we bloom the curry paste. Stir in the garlic, ginger, curry paste, and ½ teaspoon of salt. Cook for another minute, until fragrant.
Pour in the coconut milk and stir to combine. Tip: I find a wooden spoon or whisk works well for this type.
Add the butternut squash, chickpeas, and remaining salt. Bring to a gentle boil, then reduce the heat and simmer, uncovered, for 20 minutes or until the squash is tender.
Stir in the spinach and cook for an additional 1–2 minutes, until it has wilted.
Finish with a squeeze of fresh lime juice.
Tip: If the curry thickens too much as it simmers, stir in a splash of vegetable broth or water to loosen it up without diluting the flavor.
💭 Cooking tips
- Cut the squash evenly: Uniform cubes will cook more evenly and help prevent some pieces from turning to mush while others stay underdone.
- Bloom the curry paste: Sautéing the curry paste in oil before adding liquids helps deepen its flavor by releasing its aromatic oils and spices.
Ingredient substitutions
- Sweet Potato: A great swap for butternut squash with similar sweetness and creaminess.
- Kale: Swap in chopped kale for baby spinach—give it an extra minute or two to wilt down fully.
Easy recipe variations
- Make it spicier: Add a finely chopped Thai chili or an extra tablespoon of curry paste to turn up the heat.
- Add more veggies: Bulk it up with bell peppers, eggplant, or green beans for extra colour and vegetables.
Chickpea Butternut Squash Curry
A cozy chickpea and butternut squash curry made with coconut milk and red curry paste. Ready in under 45 minutes—perfect for weeknight dinners.
Ingredients
- 1 tablespoon canola oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon minced ginger
- 3 tablespoon red curry paste
- 2 cans coconut milk
- ½ butternut squash, peeled and cubed (about 4 cups)
- 1 can chickpeas, drained and rinsed
- 1 teaspoon salt, divided
- 3 cups packed baby spinach
- 1 lime, juice only
Instructions
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Heat canola oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, ginger, curry paste, and ½ teaspoon of salt. Cook for another minute, until fragrant.
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Pour in the coconut milk and stir to combine.
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Add the butternut squash, chickpeas, and remaining salt. Bring to a gentle boil, then reduce the heat and simmer, uncovered, for 20 minutes or until the squash is tender.
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Stir in spinach, and cook until wilted about 2 minutes. Finish with a squeeze of fresh lime juice.
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Serve over rice and sprinkle with cilantro.
Notes
- If the curry thickens too much as it simmers, stir in a splash of vegetable broth or water to loosen it up without diluting the flavor. Adjust the seasoning as needed.
- You can substitute some of the squash with sweet potatoes.
