This Butternut Squash and Chickpea Curry is a delicious, budget friendly meal that is nutritious and wholesome. This vegan curry recipe makes enough for two nights meals for a whole family and freezes really well!
With plant-based protein from the chickpeas and filled with complex carbohydrates this meal will have you feeling full and nourished. This butternut squash chickpea curry is made in under one hour and with eight – ten serves, there are enough leftovers to give you a night off cooking!
Either keep in the fridge and reheat the next day or freeze the leftovers for an easy freezer meal to heat up the next time you don’t have time or don’t feel like cooking.
What You’ll Love About This Recipe
There is so much to love about this easy curry recipe.
- chickpea butternut squash curry is a comforting dinner, perfect for cold Autumn nights.
- the perfect curry to cook for a pantry clear out, made using mostly pantry ingredients.
- this chickpea curry recipe has just 15 minutes of prep time, making it the perfect weeknight dinner!
- option to make spicy or mild.
- this recipe is vegan, gluten free and dairy free.
- this recipe makes 8-10 serves, making it the perfect recipe for meal prep!
Ingredients Notes and Substitutions
I love that my easy butternut squash curry is made using inexpensive, budget friendly ingredients, all of which can be easily found at most grocery stores. Below is a list of possible ingredient substitutions and any important notes on the ingredients. The full list of ingredient quantities can be found in the recipe card at the bottom of this post.
- butternut squash – can be swapped for sweet potatoes (kumara) or kent pumpkin.
- cauliflower – I like to cut the cauliflower into small florets. Cauliflower florets can be swapped for broccoli florets. If using broccoli I would just add it closer to the end so that it doesn’t become too overcooked. Broccoli is best when it is a vibrant green!
- chickpeas – I’ve used canned chickpeas in this recipe. You can use dry chickpeas, however you need to cook them until tender first before adding to the curry. You can swap chickpeas for white beans in a pinch.
- vegetable stock – to keep this recipe vegan I have used vegetable stock, however you can use chicken stock if preferred.
- creamy coconut milk – for the best flavour and consistency, use full-fat coconut milk.
- chopped tomatoes – if you don’t have canned chopped tomatoes you can also use tomato paste. It will be a slightly different flavour and colour.
- Indian spices – Some butternut squash chickpea curry recipes use red curry paste for a more Thai style version, however I prefer to use Indian spices in this recipe so I have used ground turmeric, garam masala and yellow curry powder.
- Fresh cilantro – Also known as coriander. I use the stems at the beginning of the recipe and the green leaves of the cilantro to serve. Nothing goes to waste!
- Basmati rice – you could also use Jasmine rice or brown rice in this butternut squash curry recipe.
- Coconut Oil – I have used extra virgin cold pressed coconut oil. You could also use ghee or extra virgin olive oil in place of coconut oil.
How to Make Chickpea Curry with Coconut Milk
This is a very simple curry to make. Here’s how:
Firstly, melt the coconut oil in a large pan or dutch oven over a medium heat. Fry off the thinly sliced onions until they are translucent. At this point add in the ginger, garlic and finely chopped cilantro stems. Fry until fragrant.
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Next add the Indian spices and fry to release the flavours. Add in the tinned tomatoes, coconut milk, stock and sea salt. Stir to combine before removing the pan from the heat. Use an immersion blender to very carefully blend the liquid until creamy. At this point you could also add in some chilli powder if you prefer a spicier curry.
Once the curry sauce is blended until smooth, carefully add in the chickpeas, butternut squash and cauliflower florets. Stir to combine, place the lid on and simmer until the butternut squash is tender.
While the curry is simmering, cook the rice by rinsing the rice first under cold water around three times to remove excess starches. Add the rice and water to a large saucepan and bring to a boil. Boil until most of the liquid has been absorbed, at which point, place the lid onto the saucepan and turn off the heat, allowing the rice to steam.
Once the butternut squash is tender, add the peas and stir to combine. When the peas are tender, turn off the heat. Taste and season with extra salt if necessary. Serve by dividing the rice and curry among the bowls. Top with fresh cilantro and serve warm.
Storage
If consuming this curry within a few days, store in the pan in the fridge, with the lid on. Alternatively, freeze in an airtight container in the freezer for up to 6 months. Or you can freeze in individual portion sizes.
FAQ
Yes, depending on the recipe you follow. This chickpea curry recipe is high in complex carbohydrates, plant-based protein and healthy fats. It provides prebiotics that help to promote a healthy digestion and is relatively low in calories.
Yes, you can use chickpeas in curry. They are an excellent source of plant based protein, complex carbohydrates and fibre. Make sure you use pre-cooked chickpeas and not dry chickpeas.
Yes, chickpea curry is an excellent meal to freeze. Freeze for up to 6 months in an airtight container.
Chickpea curry goes really well with your favourite rice, whether that is brown rice, basmati rice, jasmine rice or black rice. It would also go really well with a dollop of natural yoghurt and some naan bread.
Butternut Squash and Chickpea Curry
Equipment
- Large dutch oven or large pan
- Large saucepan
- Chopping Board
- Sharp knife
- Garlic mincer
- Grater
- Wooden Spoon
Ingredients
- 800 grams chickpeas, canned (drained and rinsed)
- 1 large brown onion
- 2 tablespoons coconut oil, or olive oil or ghee
- ¼ cup coriander stalks, finely chopped
- 400 gram can chopped tomatoes
- ½ teaspoon fine sea salt
- 1 tablespoon curry powder
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- 1 small knob ginger, peeled and finely grated
- 2 cloves garlic, minced
- 1 large butternut squash, skin and seeds removed and diced
- 400 mL coconut milk, canned
- 1 ½ cups stock, chicken or vegetable
- ½ head cauliflower, cut into small florets
- 1 cup peas, fresh or frozen
- 4 cups white rice
- Sea salt to taste
To serve
- Fresh coriander leaves
Instructions
- Place ghee or coconut oil into the base of a large casserole pan on a medium heat to melt.
- Slice brown onion in half, remove skin and then thinly slice vertically. Add onion to the pan and sauté until tender.
- Once onion is tender add the garlic, ginger and coriander stems and sauté until fragrant. Add the garam masala, turmeric, and curry powder, stirring until flavours become fragrant.
- Add coconut milk, stock and tinned tomatoes and stir to combine. Remove the curry from the heat and use a handheld blender to blend the curry sauce until smooth.
- Add the chickpeas, cauliflower florets and diced butternut squash. Simmer on medium-low heat until the butternut squash is tender and falls apart.
- While the curry is cooking, add rice to a large saucepan and top with water. Allow to sit for 5 minutes before straining off water. Repeat this process three times to thoroughly rinse the rice.
- Return the rice to the pan along with 8 cups water. Bring to the boil with the lid on, tilted to the side to let some steam out. Continue to boil until most of the water has been absorbed. Turn the heat off and place the lid on securely to allow the rice to steam.
- Once butternut squash is tender, add frozen peas and stir through.
- Once the peas are tender, taste and season with salt as needed. Remove from the heat.
- To serve spoon rice into bowls and top with curry and extra coriander.
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