Butternut Squash and Chickpea Curry
This butternut squash and chickpea curry is quick and easy to make, yet bursting with flavor and filled with healthy veggies and plant-based protein. Tender red lentils simmered with spices, tomatoes, spinach, chickpeas, and roasted butternut squash in a creamy coconut milk sauce!
Want to save this recipe?
Enter your email below and get it sent straight to your inbox. Plus, get more amazing vegan recipes that will satisfy your cravings!
Why make this recipe
This vegan squash curry is a great, easy fall dinner, yet fancy enough to serve at Thanksgiving or other special occasions. Serve this chickpea squash curry over rice, quinoa, or your favorite grain, or enjoy it with naan or flatbread.
This squash curry is a variation of my extremely popular red lentil and chickpea curry. The red lentils in this dish lend it a delicious taste and tender texture, while the variety of spices and aromatics add a cozy fall flavor that you’ll crave.
Ingredients and substitutions
- Olive Oil – to saute the onions, garlic, and aromatics. You can also use coconut oil or any other oil of your choice.
- Onion – a medium onion adds flavor, but it can be omitted if you prefer not to use it.
- Garlic – for flavor.
- Ginger Root – Fresh ginger root adds lots of flavor to the curry. You can also use 1/2 tsp of ginger powder if you don’t have fresh ginger.
- Spices – You will need a good-quality curry powder for this dish. I love the flavor of Balti Curry in this dish, but you can use garam masala or any other yellow Indian curry you prefer. You will also need turmeric, cumin, and red pepper flakes. I also like to add a dash or two of cayenne pepper to make it spicier.
- Red Lentils – these are small split lentils that cook quickly. You could use yellow lentils instead if you don’t have red ones.
- Chickpeas – canned chickpeas that have been drained and rinsed, or any cooked chickpeas. You can also substitute the chickpea with other plant-based proteins, such as fried tofu, seitan, or tempeh.
- Tomatoes – a can of diced tomatoes and the juice, or 1 1/2 cups of fresh diced tomatoes, add flavor and acidity to the dish.
- Vegetable Broth – You can use any vegan broth that you like. I like to use my homemade veggie broth. Use a low-sodium broth for a lower-sodium dish.
- Baby Spinach – you can also swap this out for chopped kale.
- Coconut Milk – Full-fat canned coconut milk adds a rich and creamy flavor to the dish. You can also use a can of coconut cream or cashew cream as an alternative.
- Butternut Squash – you can also use acorn squash or any other winter squash that you want.
- Rice – Serve the chickpea curry over a bed of basmati rice, brown rice, fluffy quinoa, or your favorite grain.
Helpful tools
- Large Frying Pan – you need a large skillet, wok, or heavy-bottomed pot.
- Baking Sheet – for roasting the butternut squash.
How to make butternut squash curry
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Step 1 – Preheat your oven to 400°F. Peel a butternut squash and cut it into small, bite-sized cubes. Place them on a baking sheet, then drizzle them with 2 tablespoons of olive oil and sprinkle with salt. Bake the squash for 25 – 30 minutes until golden brown. (The smaller the cubes, the faster they will cook.)
Step 2 – While the squash is roasting, in a large skillet or pot, add the chopped onions to 2 tablespoons of oil, then sprinkle with 1 teaspoon of salt and sauté for 5 minutes, over medium-low heat, stirring frequently.
Step 3 – Add the minced garlic, ginger, turmeric, cumin, and red pepper flakes, and warm the spices in the oil and onions for 1 more minute, until fragrant.
Step 4 – Now add the red lentils, canned tomatoes and their juices, drained chickpeas, vegetable broth, and water to the pan. Stir well and turn the heat to high until it reaches a slow boil. Then, lower the heat, cover, and simmer for 10 minutes.
Step 5 – Add a can of full-fat coconut milk or coconut cream to the lentil and chickpea mixture, then stir well and simmer for 5 more minutes
Step 6 – Add the baby spinach and stir until wilted. Then, garnish with fresh cilantro or parsley, if desired. Add a dash or two of cayenne pepper to achieve the desired level of spice.
Step 7 – Add the roasted butternut squash to the pot with the curry and stir until well combined.
Step 8 – Serve hot over basmati rice, brown rice, or quinoa. It’s also delicious served with Naan or flatbread for dipping.
You can also add extra creaminess to your red lentil curry by drizzling it with cashew cream, vegan sour cream, or vegan yogurt before serving.
Pro Tips
- Be sure to saute the onions, garlic, ginger, and other spices in some oil over low heat before adding the rest of the ingredients to bring out the flavors.
- Add the coconut milk towards the end of cooking; you will have a creamier sauce if you don’t boil the coconut milk.
- You can use kale instead of spinach if you would like. To do this, chop the kale into small pieces and add it to the dish after the lentils have simmered for about 5 minutes. (Kale needs to cook much longer than spinach.)
Storage and reheating
Refrigerate: This chickpea squash curry will keep well in the refrigerator for 3-5 days in an airtight container. ( It tastes reheated and is ideal for meal prep and reheated lunches.)
Freeze: Butternut squash curry freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat a serving of the squash curry in the microwave for about 3 minutes or add a few tablespoons of water and reheat it in a saucepan on the stovetop.
More easy vegan meals
- Vegan Red Curry
- Green Curry with Tofu
- Coconut Curry Rice
- Vegan Squash Risotto
- Creamy Butternut Squash Soup
Squash Curry Recipe
Butternut Squash and Chickpea Curry
Ingredients
- 3 cups butternut squash, cubed
- 4 tablespoon olive oil, divided
- 1 medium yellow onion, chopped small
- 1 teaspoon salt, or to taste
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and grated
- 2 tablespoon balti seasoning, or curry powder
- 1 teaspoon cumin
- 1/2 teaspoon ground turmeric
- 1/2 – 1 teaspoon red pepper chili flakes, depending on desired spice level
- 1 1/2 cups dried red lentils
- 1 (15.5 oz) can chickpeas, drained
- 14 ounce can diced tomatoes
- 3 cups vegetable broth
- 1/2 cup water
- 13.5 ounce can full fat coconut milk
- 4 cups baby spinach
- 1/4 cup fresh cilantro, or parsley (chopped)
Equipment
Instructions
- Cook your choice of rice or grain according to the package directions, or make my basmati rice to serve over the curry.
Roast the squash
- Preheat your oven to 400° F. Peel a butternut squash and cut it into small, bite-sized cubes. Place them on a baking sheet, then drizzle them with 2 tablespoons of olive oil and sprinkle with salt. Bake the squash for 25 – 30 minutes until golden brown. (The smaller the cubes, the faster they will cook.)⅕
To make the curry
- In a large skillet or pot, add the chopped onions to 2 tablespoons of oil, then sprinkle with 1 teaspoon of salt and sauté for 5 minutes, over medium-low heat, stirring frequently.
- Add the minced garlic, ginger, turmeric, curry powder, cumin, and red pepper flakes, and warm the spices in the oil and onions for 1 more minute, until fragrant.
- Now add the red lentils, canned tomatoes and their juices, drained chickpeas, vegetable broth, and water to the pan. Stir well and turn the heat to high until it reaches a slow boil, then reduce the heat, cover, and simmer for 10 minutes.
- Add a can of full-fat coconut milk (or coconut cream) to the lentil and chickpea mixture then stir well and simmer for 5 more minutes
- Add the baby spinach and stir until it has wilted. Then, garnish with fresh cilantro or parsley, if desired. Add a dash or two of cayenne pepper to achieve the desired level of spice.
- Add the roasted butternut squash to the pot with the curry and stir until well combined.
- Serve hot over rice or any grain, or serve it with Naan or flatbread for dipping.
Notes
- Be sure to saute the onions, garlic, ginger, and other spices in some oil over low heat before adding the rest of the ingredients to bring out the flavors.
- Add the coconut milk towards the end of cooking: you will have a creamier sauce if you don’t boil the coconut milk.
- You can use kale instead of spinach if you would like. To do this, chop the kale into small pieces and add it to the dish after the lentils have simmered for about 5 minutes. (Kale needs to cook much longer than spinach.)
Did you make this recipe?Please leave a star rating and review below!📌 Be sure to follow me on Pinterest for new vegan recipes!
ABSOLUTELY EELICIOUS VERY EADY TO FOLLOW INSTRUCTIONS. THANK YOU.
I’m so happy that you liked the recipe!
What alternative could I use for the coconut milk
Cashew cream would make a great alternative to coconut milk in this. Here is a like to how I make it… https://thehiddenveggies.com/vegan-heavy-cream/
Turned out really well. I still have a ton of chard in the garden so used that instead of spinach and it was just fine. Thanks for sharing the recipe.
Great idea to use the chard! Glad that you liked it! 🙂
can I do this in a slow cooker
Yes, you can cook everything, except for the coconut milk and squash, on low for about 3 hours. Roast the squash separately, then add the coconut milk and squash about 15 minutes before serving.