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.

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. This vegan butternut squash curry is one of our favorite one-pot meals!

In fact, I have several curry recipes on the blog already since we love this comfort food 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 – a great weeknight dinner option.
• The perfect recipe for using up pantry staples like coconut milk, chickpeas, and rice.
• This chickpea butternut squash curry recipe is vegan, gluten free, dairy free, and egg free.

Origins of Red Curry

This butternut squash chickpea 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

• 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 creamy butternut squash curry. If you don’t have chickpeas, you can substitute tofu, white beans, or another plant-based protein.  
• Spinach: adds a pop of color and nutrients with some fresh baby spinach. 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

Recipe FAQs

Meal Prep and Storage

• Meal Prep: pre-chop your butternut squash and onion and store in a sealed container in the fridge until ready to make this recipe. Sometimes, I’ll also pre-cook my rice too so there are less components to make during the week. 
• Storage: store leftovers in the refrigerator for up to 3-4 days. leftovers can also be stored in the freezer for up to 3 months. Allow to thaw in the fridge overnight before reheating.