Butternut Squash Chickpea Curry

A comforting, creamy and super delicious chickpea butternut squash curry makes an ideal vegan dinner. It is a vegan, gluten-free and nut-free Indian curry that pairs well with any flatbread and plain rice. This flavourful butternut squash and chickpea curry is made with basic ingredients that you would probably have in your pantry.  

Planning a curry night? Then this flavourful and easy chickpea and butternut squash curry with coconut milk is perfect to have on the menu. You can make this curry ahead of time as a part of meal prep and store it in the fridge. Perhaps this curry tastes even better and more flavourful the next day or the subsequent days as the flavours mingle and develop a better taste. 

Jump to:

• Ingredients
• How to cook chickpea butternut squash curry?
• Substitutions
• Variations
• Tips and Tricks
• Storage
• Serving Suggestions 
• Ways to use up leftover curry
• FAQ
• More curry recipes
• 📖 Recipe Card
• More Curry Recipes

A canned chickpea is a staple in many households. This protein-rich pulses is much loved for its versatility. Turn this bland pulse into a healthy simple chickpea salad, shape them into veggie chickpea patties, and make a delicious street-side snack chana chaat. On busy weeknights make a simple and nutritious chickpea spinach curry. There are various options to turn this humble pulse into something amazing. 

Ingredients

• Vegetables: butternut squash, onion, tomato puree, ginger garlic paste, lime/lemon. I use fresh tomato puree but feel free to use store bought pureed tomato.
• Whole and Dry Spices: cumin, cumin powder (ground cumin), coriander powder (ground coriander), garam masala, turmeric, chilli powder.
• Liquids: oil and coconut milk.

See the recipe card for quantities.

How to cook chickpea butternut squash curry?

Drain the liquid from the chickpea tin, wash chickpea under tap water and keep it aside. 

Heat the oil in a pot/ skillet over medium-low heat. 

Once the oil is hot, add the cumin and let it sizzle for a few seconds. 

Add the onions and sauté for 5 minutes or until they start browning. 

Now add the ginger-garlic paste and cook for a couple of minutes until the raw aroma vanishes. 

Mix in the tomato puree, stir well and cook for 3-4 minutes.

Now add the dry spices- turmeric, chilli powder, garam masala, coriander and cumin powder. Stir until well combined. Reduce the heat, mix in the cubed butternut squash, stir well and close the pot with the lid.

Cook for 8-10 minutes or until the squash is half-cooked. Ensure to stir regularly to prevent the squash from sticking to the base of the pot.

Now increase the heat slightly, stir in the coconut milk, close the pot with a lid and simmer for 20 minutes. 

After 20 minutes, take the lid off the pot. Add the chickpeas, salt, lime juice and stir well. 

Enjoy piping hot butternut squash chickpea curry with rice or flatbread.

Check out air fryer butternut squash recipe on the blog.

Substitutions

Chickpeas - canned chickpeas could be swapped for dried ones. Soak chickpeas overnight or at least 6 hours, drain water and cook with fresh water until soft.

Squash - frozen squash could be used instead of fresh if you have it on hand.

Spices - use any curry paste or curry powder instead of dry spices if you don't have all the spices in the pantry.

Tomato Puree - feel free to use passata or tomato paste instead of fresh tomato puree. 

Lemon Juice - lemon juice could be used instead of lime.

Variations

Add green chillies for a spicy kick.

Swap the squash for pumpkin or sweet potato for flavour variation. 

If you feel coconut flavour is overpowering then replace half the quality of coconut milk with vegetable broth or water.

I have used full fat coconut milk but feel free to use low fat milk instead.

For a pronounced coconut flavour stir in a spoon of coconut cream just before you switch the heat off. 

Leafy vegetables such as spinach and methi (fenugreek leaves) make a healthy addition.

Tips and Tricks

If you want your curry to be a little thick, then boil it a little longer with a lid open until the curry reaches your desired consistency. 

Keep an eye while sautéing as the onion or spices might stick to the base of the pan. In that case, just add a splash of water and continue cooking. Ensure to stir regularly to prevent this from happening again. 

Lime juice adds zing and enhances the flavour. Ensure to add it at the end just before you switch the heat off.

Cut butternut squash into equal size for even cooking.

Storage

Leftover squash curry keeps good for 3 days if stored properly in a clean airtight container in the fridge. 

Reheat the curry in a microwave or a pot over the stove top.

Serving Suggestions 

Butternut squash curry pairs well with plain rice, chapati or naan.

Serve it with rice/chapati, simple side dishes such as bombay aloo or aloo gobi, pickle or pachadi and crispy poppadums for a filling Indian meal.

Ways to use up leftover curry

If you do not want to store and eat the same curry the next day, then repurpose it to a spiced squash soup. Just blend it until smooth, reheat and enjoy the soup with crispy roasted baby potatoes, baked potato wedges or maple roasted carrots for a filling meal or pair it with garlic bread.  

FAQ

More curry recipes

Greenpeas Masala: Comforting and wholesome dish that pairs well with paratha or rice.

Babycorn Masala: Classic spicy and delicious curry that makes a great side dish for roti, naan, paratha, chapati and rice.

Capsicum Masala: Vegan and gluten-free curry made with bell peppers, a few basic spices, sesame seeds, coconut and peanuts.

Vegetable Chettinad: One of the flavourful vegan recipes made with homemade chettinad masala.

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