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+ servings
curry in a large dutch oven
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5 from 6 votes

Butternut Squash Curry

Butternut Squash Curry is a quick and healthy weeknight dinner recipe! Butternut squash and chickpeas are simmered in coconut curry sauce, making this a warm and cozy, vegan-friendly meal.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: dinner, lunch
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: butternut squash curry, squash curry
Servings: 4
Calories: 321kcal
Author: Erin


  • 1 tablespoon coconut oil
  • 1 shallot minced
  • 1 red pepper diced, seeds removed
  • 3 garlic cloves minced
  • 3 tablespoon red curry paste
  • 1 teaspoon curry powder
  • 1 teaspoon 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

for toppings:

  • 3 tablespoon cilantro or more
  • 1 tablespoon 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.


*Calories are an estimation and are per serving
*Use pre-cubed butternut squash to make this recipe much faster. 


Calories: 321kcal | Carbohydrates: 53g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Sodium: 385mg | Potassium: 937mg | Fiber: 12g | Sugar: 14g | Vitamin A: 18998IU | Vitamin C: 40mg | Calcium: 199mg | Iron: 5mg