Chickpea and Butternut Squash Curry

butternut squash chickpea curry in shallow bowl with fork.

5 from 1 vote

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.

Prep Time10

Cook Time25

Total Time35

Course: Entree, Main Dish

Cuisine: Asian-inspired, thai-inspired

Diet: Gluten Free, Vegan

Servings:

Calories: 463kcal

Author: Deborah Murphy

Ingredients

1 tablespoon olive oil
1/2 red onion, chopped
2-3 tablespoons red curry paste
1 tablespoons grated fresh ginger
3 cups cubed butternut squash
1 can (13.5 oz) full-fat coconut milk
1 can (13.5 oz) chickpeas, drained & rinsed
2 teaspoons granulated sugar
1 bag (5 oz) fresh baby spinach
Sea salt, to taste

For Serving:

Cooked Rice

Instructions

Add oil and onion to a large skillet and sauté for 2-3 minutes. Stir in the curry paste and ginger and cook another 1-2 minutes
Add the butternut squash and coconut milk. Bring to a simmer and cook until squash is fork tender, about 15-20 minutes.
Stir in the chickpeas, sugar, and spinach. Cook until spinach is wilted, about 2-3 minutes.
Stir in juice from 1/2 lime. Taste and add salt as needed. Serve over cooked rice with more lime wedges and fresh cilantro.

Notes

Minimize prep time by buying pre-chopped butternut 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.

Nutrition