Butternut squash chickpea curry is a vegan, rich, creamy, and utterly delicious curry that is perfect for winter nights. This curry is made from butternut squash and chickpeas. The flavors come from spices that make this curry heart-warming. Serve it with your favorite side to enjoy the rich yet clean flavors.
Before we move to this super easy butternut squash chickpea curry recipe, here is a quick review of everything you need for this tasteful and rich curry.
Why make butternut squash chickpea curry?
We have a few reasons you should make this curry twice once a month. These are:
- Healthy: This butternut squash chickpea curry is super healthy. It is vegan, oil-free, gluten-free, and jam-packed with proteins and nutrients. The two main ingredients, i.e., butternut squash and chickpea, are known for many health benefits.
- Flavorsome: This curry is very tasteful. The flavors from garlic, green onions, ginger, and spices make it heart-warming and a treat for your tastebuds.
- Easy storing: This curry is very easy to store. You can refrigerate and freeze it as well. Thanks to its long shelf life, it is a favorite of many who have a busy schedule.
- Convenient: You can easily make this curry in large batches to feed several hungry mouths. It is a one-pot dish that simmers away on its own. You don’t have to keep a close eye on it. Furthermore, it is also pocket-friendly.
- Butternut squash: Butternut squash is a winter vegetable that is closely related to pumpkin. It has a beige-colored matte skin, and the interior is dark orange. You can easily find butternut squash from any grocery store. When buying butternut squash, make sure it is sturdy to touch. It shouldn’t be too firm or too mushy. Plus, the skin should be matte. Make sure you don’t find any dark patches on the vegetable. Peeled it, cut it into half, deseed it, and diced it evenly.
- Chickpeas: chickpea belongs to the legume family and is jam-packed with protein. You can easily find them from any grocery store. Then they are dry, and you have to soak them for about 6 hours before cooking them. However, if you are looking for a quick way out, go for canned chickpeas. They are ready to eat and thus are very convenient.
- Vegetable stock: Most people use water to adjust the consistency of the curry. However, adding vegetable stock instead of water is a better choice. That’s because it adds more flavor to the curry.
- Onion: Onion is known for its savory flavor. You can use red or white onion for this recipe. Make sure it is chopped.
- Green onions: The white part of a green onion tastes just like regular onions, whereas the green part has a grassy flavor.
- Garlic: The one ingredient that ensures depth of flavor is garlic.
- Ginger: Grated ginger is often a compulsory ingredient in curries. It adds a peppery and refreshing flavor.
- Coconut milk: The perfect vegan ingredient to make the curry creamy and rich in coconut.
- Cumin: Cumin powder brings warmth and depth of flavor to the curry.
- Paprika: You can add paprika for a smoky, slightly sweet, and spiced up flavor.
- Thyme: Thyme adds an aroma and minty, earthy flavor to the curry.
- Curry powder: No curry is complete without curry powder. You can choose store-bought curry powder or make it at home. All you need is turmeric, ground coriander, chili powder, ground ginger, ground cumin, and black pepper. Mix the spices and store them in a spice jar.
- Turmeric: Turmeric is known for adding beautiful yellow-orange color to the curry.
- Salt: Plain table salt is perfect for seasoning this curry. However, you can use garlic salt, pink Himalayan salt, or kosher salt as well. It balances out the flavors of the curry.
- Parsley: Garnish the curry with freshly chopped parsley or cilantro.
How to make butternut squash chickpea curry?
See How To Peel And Chop Butternut Squash. Making butternut squash chickpea curry is effortless and straightforward. It is a one-pot dish which you can prepare in 45 minutes. Here are a few simple steps you need to follow:
Step 1: First of all, pour ¾ cup of coconut milk into a medium-sized pot. Add chopped onions and place them on medium heat. Let it cook for 3 to 5 minutes or until the onions are soft.
2: Next, add minced garlic, grated ginger, chopped green onions, and cook for a minute until the mixture is fragrant.
3: Add your spices, i.e., turmeric powder, curry powder, cumin powder, dried thyme, paprika, and mix well.
4: Now add butternut squash, cooked chickpea, vegetable stock, and remaining coconut milk.
5: Bring the mixture to a boil and reduce the heat to let it simmer for 20 minutes or until the butternut squash is tender.
6: Once the butternut squash is tender and the sauce thickens up, season with salt.
Step 7: Garnish with freshly chopped parsley and serve.
Tips for making butternut squash chickpea curry
Keep a few things in mind when making butternut squash chickpea curry:
- If you are using frozen chickpeas, thaw them first.
- You can use garlic powder instead of freshly minced garlic as well.
- You can use fresh thyme sprig instead of dried thyme as well.
- For more heat, add Thai red chili paste and bring in Thai flavors.
- If you want the curry to cook faster, give it a smoky flavor, roast the butternut squash first. Toss the diced butternut squash in a little olive oil, salt, and black pepper. Place it on a baking tray and bake for about 20 minutes at 400-degree F or until it gets golden-brown color. Add roasted butternut squash for a smoky flavor and cook cooking.
- If you like to slow cook curries to get maximum flavors, you can slow cook it in a slow cooker for about 2 hours as well.
- If you are in a hurry and want to cook It quickly, use an instant pot for cooking this curry. It cuts the cooking time into half literally.
How to store butternut squash chickpea curry?
Once the curry reaches room temperature, place the leftover curry in an airtight container and store it in the refrigerator for up to 5 days. It is a great curry recipe that you can prepare ahead of time, especially during weekends, to use throughout the week.
Furthermore, you can also freeze this curry. Place it in a freezer-safe container and freeze. It will last for up to 2 months. Reheat it without thawing and adjust the consistency accordingly.
What to serve with butternut squash chickpea curry?
This delicious curry goes well with so many things. Here are a few ideas:
- Rice: You can serve it with plain white or brown rice, garlic rice, or even Mexican rice. The creaminess of the curry goes very well with the rice.
- Noodles: You can serve it with rice noodles or wheat noodles as well.
- Bread: Whether it is garlic bread or cornbread, they pair so well with this curry.
- Flatbread: Flatbread goes very well with curries. In several countries, it is the main side you get with curries. Curry and flatbread are a complete meal.
- Arepas: Serve this curry with crispy and crunchy arepas. The crispiness of the fitters and the creaminess of the curry make this combination very enjoyable.
Vegan Butternut Squash Curry Recipes
- Vegan Butternut Squash Soup
- Butternut Squash Stuffing
- Roasted Butternut Squash With Pecans And Cranberries
- Gluten-Free Vegan Butternut Squash Muffins
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- Energy: 235 kcal / 982 kJ
- Fat: 8.4 g
- Protein: 6.6 g
- Carbs: 37 g
- Preparation: 10 min
- Cooking: 35 min
- Ready in: 45 min
- For: 5 Servings
- 3 cups butternut squash, peeled and diced
- 1 1/2 cups chickpeas, or 1 (15 ounce) can
- 1/2 cup vegetable broth, or coconut milk
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 1 teaspoon fresh ginger, grated
- 1 cup coconut milk
- 1/2 teaspoon cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 2 tablespoons curry powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, or more to taste
- In a pot, pour ¾ cup of coconut milk and place it on medium heat.
- Add chopped onions, and let it simmer for 3 to 5 minutes until the onions are soft.
- Add minced garlic, grated ginger, chopped green onions, and cook until the mixture is fragrant.
- Next, add turmeric powder, cumin powder, curry powder, dried thyme, paprika, and mix well.
- Add diced butternut squash, cooked chickpea, vegetable broth, and remaining coconut milk.
- Bring the mixture to a boil and reduce the heat to let it simmer for 20 minutes or until the butternut squash is tender.
- Once the butternut squash is tender, and the sauce thickens up, season with salt.
- Garnish with freshly chopped cilantro or parsley and serve.