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Butternut Squash Curry is a quick and healthy weeknight dinner recipe! It’s made with butternut squash and chickpeas, and delicious on top of a warm bowl of rice.
Today feels like the perfect day for butternut squash curry.
Serious question: are you team butternut squash, or team sweet potato? I feel like it’s cheating to say both, but I’m definitely team BOTH.
But butternut squash? It’s just as good and versatile! I decided it was time to make a veggie-forward curry recipe, and this coconut-y squash curry is just that. ‘
- Kind of reminds me of my butternut squash chili, but with curry flavors
- Warm, hearty yet healthy dish — the coziest dinner recipe
- Would be great to batch prep and enjoy throughout the week (add it to your vegan meal prep line up!)
This is simply to provide further clarification for a few of the ingredients. The full ingredient list is in the recipe card below.
Butternut squash – I almost always buy pre-cubed butternut squash because it makes the prep time a lot quicker.
Chickpeas – Canned (drained and rinsed); the chickpeas add protein to this meal
Coconut milk – Canned, full fat. I think full fat coconut milk has more flavor, whereas lite coconut milk tends to be watered down a bit. To get the most out of this coconut curry, I’d opt for full fat coconut milk.
Step 1: Sauté. Add oil to a large skillet or dutch oven, then sauté the shallot, red pepper, garlic for 3 minutes over medium heat.
Step 2: Add the squash. Next, add the curry paste, sugar and curry powder, along with the diced butternut squash and stir everything together.
Step 3: Simmer. Then, add the chickpeas, coconut milk and vegetable broth and bring mixture to a boil. Reduce heat to a simmer and simmer for 10-15 minutes, or until the squash is soft. Last, stir in the spinach.
Notes and FAQs
- Use pre-cut butternut squash and canned chickpeas (rather than a whole squash and dried chickpeas), to save time with this recipe.
- Use virgin coconut oil to sauté the veggies, which adds more coconut flavor to the whole dish. However, you can technically use any kind of oil if you don’t have coconut on hand.
Yup! Wait for it to cool, then transfer it to a freezer-safe container or bag for up to 2 months.
I served this curry on top of white rice, and then topped it all off with cilantro and some lime juice.
You could also serve it with brown rice or quinoa, and top it with peanuts if you’d like!
More dinner recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Butternut Squash Curry
- 1 tbsp coconut oil
- 1 shallot minced
- 1 red pepper diced, seeds removed
- 3 garlic cloves minced
- 3 tbsp red curry paste
- 1 tsp curry powder
- 1 tsp sugar
- 4 cups butternut squash diced
- 14 oz. chickpeas drained and rinsed
- 14 oz. full fat coconut milk
- 1 1/2 cups vegetable broth
- 3 cups spinach
- salt and pepper to taste
- 3 tbsp cilantro or more
- 1 tbsp lime juice or more
- Heat oil in a large skillet or dutch oven over medium heat. Add the shallot, red pepper and garlic cloves and sauté for 3 minutes. Then, add the curry paste, curry powder, sugar, and butternut squash and sauté for 1 minute.
- Add in the chickpeas, coconut milk and broth and bring mixture to a boil. Then, reduce heat to a simmer, place lid on top and simmer for 8-10 minutes or until the squash is soft. Remove lid and stir in the spinach. Add salt and pepper as needed.
- Top curry with cilantro, lime juice and/or chopped peanuts.