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.
Jump to:
📋 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
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
- 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.
- Pour in the coconut milk and stir to combine.
- 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 spinach, and cook until wilted about 2 minutes. Finish with a squeeze of fresh lime juice.
- 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.
Leave a Review