If you’re craving comfort in a bowl that’s wholesome and bright, this Butternut Squash Curry with Chickpeas brings it all together. Sweet roasted squash, creamy coconut milk, and fragrant curry paste turn simple ingredients into a flavorful, nourishing meal that feels like a warm hug.
Table of Contents
Why You’ll Love Butternut Squash Chickpea
This curry is the perfect balance of sweet, spicy, and creamy—simple enough for weeknights, but impressive enough for guests.
- Creamy coconut base that soothes and satisfies
- Butternut squash adds natural sweetness and texture
- Chickpeas boost protein and heartiness
- Customizable for vegan or gluten-free diets
- Perfect for make-ahead lunches
- Freezer-friendly and family-approved
When I first cooked this, it was after a trip home to Texas. I missed my mom’s veggie stews from her food truck, so I threw together what I had: squash, curry paste, and coconut milk. It reminded me that great comfort food doesn’t have to be heavy—it just needs warmth and heart.
Ingredients You’ll Need
This curry comes together with simple, pantry-friendly ingredients layered with Thai-inspired flavor.
Main Ingredients
- 1 tablespoon coconut oil – gives the dish a rich base
- 1 medium onion, diced – adds sweetness and depth
- 1 tablespoon garlic, minced – classic aromatics for bold flavor
- 1 medium red bell pepper, sliced – color and crunch
- 3 cups butternut squash, peeled and diced – soft, buttery texture
- 2 tablespoons red curry paste – the flavor powerhouse
- 1 (13.5 oz.) can coconut milk (about 1.5 cups) – for creamy sauce
- 1 tablespoon fish sauce – optional; skip for vegan
- 1 lime, juiced and zested – for brightness
- 1 (14 oz.) can chickpeas, drained and rinsed – plant protein
- ¼ cup fresh basil leaves, chopped – adds freshness and aroma
Optional Add-Ons or Substitutes
- Use coconut aminos instead of fish sauce for vegan flavor depth
- Swap sweet potato for squash for a slightly earthier taste
- Add spinach or kale for extra greens
- Use yellow curry paste for a milder spice
- Stir in tofu cubes for a protein boost
- Sprinkle with crushed peanuts for crunch
Step-by-Step Instructions
Jake’s take: Slow-cooked flavor in less than 40 minutes. Keep the heat gentle and let those spices bloom.
- Sauté the Aromatics – Heat coconut oil in a large skillet over medium heat. Add onion and cook until translucent. Stir in garlic and cook 30 seconds. (Let those flavors wake up before adding veggies.)
- Add the Vegetables – Toss in bell pepper and butternut squash, stirring to coat with the aromatics. (You’ll smell the sweetness start to build.)
- Add Curry Paste and Coconut Milk – Stir in red curry paste, then pour in coconut milk. Mix well until the sauce is smooth. (This is where the magic begins.)
- Simmer and Soften – Reduce heat to low and let it simmer for 15–20 minutes, or until squash is tender. Stir occasionally.
- Add Chickpeas and Seasoning – Stir in chickpeas, lime juice, zest, and fish sauce (if using). Simmer another 5 minutes. (The sauce should thicken slightly.)
- Finish with Basil – Turn off heat and fold in chopped basil. Serve hot with rice or quinoa.
Quick Reminders:
- Don’t rush the simmer—flavor deepens with patience.
- Adjust spice by adding more curry paste to taste.
- For creamier texture, mash a few squash cubes in the sauce.
- Serve immediately for best flavor.
Expert Tips for Success
A few small tweaks can take this curry from good to unforgettable.
- Roast squash pieces first for deeper caramelized flavor.
- Add a splash of vegetable broth if you prefer thinner curry.
- Always taste the sauce at the end—lime balances salt perfectly.
- Use full-fat coconut milk for the best creamy texture.
- Store extra curry paste in the freezer for next time.
- Double the batch—it tastes even better the next day.
For another cozy one-pot dinner, try my Coconut Chicken Curry or warm up with Thai-Inspired Peanut Noodles. Both share the same comforting, layered flavor.
Serving Suggestions
This curry works beautifully for weeknight dinners, gatherings, or meal prep.
- Serve over steamed jasmine or basmati rice
- Add naan or flatbread to soak up the sauce
- Top with extra basil or lime wedges
- Garnish with chili flakes for heat lovers
Try new combinations—this curry loves company.
Storing and Reheating
This dish stores and reheats like a dream, making it ideal for leftovers or meal planning.
How to Store It
- Let curry cool completely before storing
- Transfer to airtight containers for up to 4 days in the fridge
- Freeze for up to 2 months
- Store rice separately for the best texture
- Avoid keeping basil mixed in; add it fresh when reheating
How to Reheat It
- Warm gently on the stovetop over medium heat
- Add a splash of coconut milk or broth to loosen the sauce
- Microwave in short bursts, stirring in between
- Stir in fresh basil and lime before serving
- Avoid overcooking once reheated to keep squash tender
It stays creamy and comforting even after a few days—just as hearty as when it was first made.
Nutrition Information
- Serving Size: 1
- Calories: 264
- Total Fat: 16 g (20% DV)
- Cholesterol: 0 mg (0% DV)
- Sodium: 572.7 mg (25% DV)
- Total Carbohydrate: 28.4 g (10% DV)
- Sugars: 4.4 g
- Protein: 6.8 g (14% DV)
- Vitamin A: 460.6 µg (51% DV)
- Vitamin C: 57.1 mg (63% DV)
Frequently Asked Questions
Can I make this curry vegan?
Yes, simply skip the fish sauce or use coconut aminos. The flavor stays rich and balanced.
Can I use canned pumpkin instead of squash?
You can! It creates a smoother texture—just reduce liquid slightly.
What can I serve it with?
Serve it over rice or quinoa.
Final Thoughts
This Butternut Squash Curry with Chickpeas is the perfect blend of cozy and nourishing. Sweet, creamy, and a little tangy, it’s the kind of meal that warms your soul without weighing you down. It’s one of those dishes that gets better every time you reheat it.
- Keep your curry low and slow for best flavor
- Always finish with lime and basil for brightness
- Share it—it’s too good to keep to yourself
Butternut Squash Curry with Chickpeas
Ingredients
Equipment
Method
- Heat coconut oil in a large skillet over medium heat. Add diced onion and cook until translucent. Stir in garlic and cook for 30 seconds.
- Add sliced bell pepper and diced butternut squash. Stir to coat with the aromatics.
- Stir in red curry paste, then pour in coconut milk. Mix until sauce is smooth.
- Reduce heat to low and simmer for 18 minutes until squash is tender. Stir occasionally.
- Stir in chickpeas, lime juice, zest, and fish sauce if using. Simmer for another 5 minutes.
- Turn off heat and fold in chopped basil. Serve hot with rice or quinoa.
Nutrition
Notes
- Fish sauce is optional and can be replaced with coconut aminos for a vegan version.
