Name: Butternut Squash Curry with Chickpeas Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Thai
Ingredients: 1 large onion, diced; 2 medium carrots, diced; 4 cloves garlic, minced; 2-inch piece ginger, grated or finely minced; 1-3 bird’s eye chili peppers, thinly sliced (optional for spice); 2 stalks fresh lemongrass, minced or grated (optional but recommended); 5 cups (700-730g) peeled and cubed butternut squash (~2.5 pounds); 4 cups (60g) baby spinach or baby kale (about 4 large handfuls); 1 large handful fresh cilantro, roughly chopped; 1 handful Thai basil leaves; 1 1/2 tablespoons unrefined coconut oil (or refined/neutral oil of choice); Kosher salt to taste; 5 tablespoons red curry paste; 1 (13.5-ounce) (400 mL) can full-fat coconut milk; 1 cup (240 mL) low-sodium vegetable broth (or water); 2 1/2 tablespoons reduced-sodium soy sauce (or 1 tablespoon Thai Light Soy Sauce); 1 1/2 tablespoons coconut sugar (or pure maple syrup); 2 15-ounce (425g) cans chickpeas, rinsed and drained; 1 tablespoon lime juice or rice vinegar; White rice or brown rice

If you’re craving something cozy, comforting, and packed with flavor, you’ve got to try this Butternut Squash Curry with Chickpeas Recipe. I absolutely love how the sweetness of the squash blends with the spicy, aromatic Thai-inspired curry paste — it’s like a hug in a bowl. Whether you’re cooking for a weeknight dinner or meal prepping for the week ahead, this recipe comes together beautifully and is always a hit. Stick around, and I’ll share all my tips and tricks to help you nail it every time!

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Why You’ll Love This Recipe

Rich, Balanced Flavors: The combination of coconut milk, red curry paste, and fresh herbs creates both warmth and complexity.
Easy One-Pot Meal: Everything cooks in one pot, so minimal cleanup and maximum comfort.
Versatile & Nutritious: Chickpeas add protein and fiber, making it perfect for vegans and vegetarians.
Great for Meal Prep: Tastes even better the next day and freezes beautifully for busy weeks.

A large black skillet filled with a thick orange stew that has chunks of orange vegetables, chickpeas, and dark green leafy herbs mixed throughout, with some bright green fresh herbs sprinkled on top. A wooden spoon rests on the right side, partly in the stew, showing the chunky texture. Around the skillet is a soft gray cloth on the left, a small bowl of fresh spinach leaves at the top left, and a small white bowl of lime wedges on the bottom right. The whole setup is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Butternut Squash Curry with Chickpeas Recipe comes together from simple, fresh ingredients that you likely have on hand or can find easily at your local market. The key is using good quality curry paste and fresh aromatics like ginger and lemongrass to build layers of flavor.

Coconut Oil: Unrefined adds coconut flavor; use refined or a neutral oil if you prefer a milder taste.
Onion: Diced onion forms the savory base with sweetness once caramelized.
Carrots: Adds subtle sweetness and texture to complement the squash.
Garlic: Minced to infuse that pungent depth everyone loves in curries.
Ginger: Fresh grated ginger brightens and adds warmth.
Bird’s Eye Chili Peppers: Optional but lovely if you want a bit of heat.
Lemongrass: If you can find it, it lends authentic citrusy notes (totally worth it!).
Red Curry Paste: Use your favorite brand, and adjust the amount based on spice preference.
Coconut Milk: Full-fat is best for creaminess and richness.
Vegetable Broth: Keeps it flavorful without diluting the coconut milk’s richness.
Butternut Squash: Peeled and cubed — the star, sweet, and tender in every bite.
Soy Sauce: Adds umami; reduced sodium keeps saltiness balanced.
Coconut Sugar: A subtle sweetness that enhances the curry flavors naturally.
Chickpeas: Rinsed and drained canned chickpeas save time and add hearty protein.
Baby Spinach or Kale: Stirred in last for freshness and a pop of green.
Lime Juice or Rice Vinegar: Brightens everything up at the end.
Fresh Cilantro and Thai Basil: Essential fresh herbs for garnish and finishing flavor.
Rice: Optional but perfect for serving alongside to soak up that luscious curry sauce.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Butternut Squash Curry with Chickpeas Recipe is a great canvas for your own twists. Feel free to swap out veggies or tweak spice levels to suit your taste—or what’s in your fridge!

Spice Level Adjustments: When I first made this, I started with one bird’s eye chili and gradually increased because I didn’t want to overpower the curry’s sweetness.
Add Protein: For extra heartiness, try adding tofu cubes or cooked chicken if you’re not vegetarian.
Different Greens: Spinach is my go-to, but baby kale or even Swiss chard works beautifully here.
Swap Sweeteners: If you don’t have coconut sugar, maple syrup or agave nectar is a fine substitute that still balances the curry flavors.

How to Make Butternut Squash Curry with Chickpeas Recipe

Step 1: Sauté the Aromatic Veggies

Heat your Dutch oven or large saucepan over medium-high heat and add the coconut oil. Once it’s shimmering, toss in the diced onion and carrots with a pinch of kosher salt. Cooking these for 7-8 minutes until they’re tender and nicely browned is crucial—it develops a deeper flavor base for your curry. I find stirring occasionally helps them brown evenly without burning.

Step 2: Add Your Spices and Paste

Next, stir in the garlic, ginger, optional chili peppers, and lemongrass if you’re using it. Let these cook for about 2 minutes until fragrant, then add the red curry paste. If your pan starts drying out or you notice anything sticking, add a tablespoon or two of water; this keeps everything from burning and helps the paste coat the veggies beautifully.

Step 3: Build the Curry Base

Pour in a couple of spoonfuls of coconut milk and let it bubble for a minute, stirring well to combine. The bubbling helps loosen the paste and infuses the sauce with creamy goodness. Now add your vegetable broth and scrape up all those tasty browned bits from the pot’s bottom—this is flavor gold! Then pour in the rest of the coconut milk, your cubed butternut squash, soy sauce, and coconut sugar. Give everything a good stir so the flavors meld nicely.

Step 4: Simmer and Blend

Bring the curry mixture up to a boil, then lower the heat to a gentle simmer and cover. Let this cook for about 20 minutes or until the butternut squash cubes are tender. Here’s where I discovered a game changer: blending roughly half the curry with an immersion blender creates a luscious, creamy texture while still keeping some squash chunks for satisfying bites. If you don’t have an immersion blender, carefully transfer half the curry to a blender, puree until smoothly thick, and stir it back into the pot.

Step 5: Finish with Chickpeas and Greens

Stir in the rinsed chickpeas and return the curry to a gentle simmer. Once warmed through, add your baby spinach or kale and stir until the greens wilt beautifully. Finally, turn off the heat and brighten it up by stirring in lime juice or rice vinegar. Add torn Thai basil and chopped cilantro—these fresh herbs take the flavor over the top.

Step 6: Serve and Enjoy

Spoon this fragrant curry over steamed white or brown rice and garnish with extra cilantro or Thai basil if you like. Seriously, the first time I served this, my family went crazy for it — it hits all the right notes!

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Pro Tips for Making Butternut Squash Curry with Chickpeas Recipe

Don’t Skip Browning the Veggies: That 7-8 minute sauté adds caramelized sweetness and depth, so be patient!
Add Water if Needed: Curry paste burns easily if dry—stir in water during cooking to keep a saucy consistency.
Blend Half the Curry: This trick creates a rich, creamy texture without losing chunks of squash.
Use Fresh Herbs at the End: Adding cilantro and Thai basil last keeps their flavor vibrant and fresh.

How to Serve Butternut Squash Curry with Chickpeas Recipe

A brown bowl filled with two main layers is shown on a white marbled surface. The bottom layer on the right side is plain white rice with fluffy texture. The top layer, covering most of the bowl, is a creamy orange stew made of chickpeas and chunky butternut squash pieces. The stew is thick with a smooth texture and is dotted with fresh green basil leaves and small red chili flakes. A wedge of lime rests near the top edge of the bowl, adding a fresh touch. The overall look is warm and colorful with a mix of orange, white, green, and red tones photo taken with an iphone --ar 4:5 --v 7

Garnishes

I swear by fresh chopped cilantro and torn Thai basil leaves for garnishing—these herbs add a burst of freshness and a lovely aroma. For an extra touch, a wedge of lime on the side lets everyone add a zesty squeeze to their bowl.

Side Dishes

This curry is a meal on its own, but I like serving it with steamed jasmine or brown rice to soak up the sauce. If you want a little crunch, some simple cucumber salad or a crunchy slaw brings wonderful contrast.

Creative Ways to Present

For dinner parties, I’ve served this curry in individual coconut shells or rustic bowls garnished with edible flowers and extra fresh herbs — it makes the vibrant colors really pop and feels special!

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 4 days. I always give it a good stir before reheating to reincorporate any separated coconut milk and freshen the flavors with a little extra lime juice if needed.

Freezing

This Butternut Squash Curry with Chickpeas Recipe freezes wonderfully — just portion it into freezer-safe containers and freeze for up to 3 months. When you thaw it in the fridge overnight, the flavors stay vibrant, and the texture remains just as delicious.

Reheating

I usually reheat leftovers gently on the stove over low heat, stirring occasionally, and sometimes add a splash of water or coconut milk to loosen the sauce. This keeps the curry creamy and prevents it from drying out.

FAQs

Can I make this Butternut Squash Curry with Chickpeas Recipe spicier or milder?

Absolutely! You can adjust the heat by adding more or fewer bird’s eye chili peppers or by varying the amount of red curry paste. If you prefer a milder curry, start with less paste and omit the chilies, then taste and increase as desired.
What can I substitute for lemongrass if I can’t find it?

If lemongrass is tricky to source, you can skip it or substitute with a bit of lemon zest and a splash of lime juice to mimic its citrusy brightness. It won’t be exact, but it helps maintain that fresh flavor.
Is this curry vegan and gluten-free?

Yes! This recipe is naturally vegan and gluten-free. Just be sure to check your curry paste and soy sauce brands to confirm they meet your dietary needs. Tamari is a great gluten-free soy sauce alternative.
How do I prep butternut squash easily?

Use a sturdy sharp knife to cut off the ends, peel it with a vegetable peeler, then cut it in half lengthwise and scoop out the seeds with a spoon before dicing. Doing this on a stable cutting board helps you avoid accidents.

Final Thoughts

Honestly, this Butternut Squash Curry with Chickpeas Recipe feels like a special secret I’m thrilled to share with you. It’s a beautiful balance of comforting, nourishing, and downright delicious — the kind of meal that makes you smile the moment you take a bite. Whether you’re new to curries or a seasoned pro, I promise you’ll enjoy how simple it is to make and how every bite warms you from the inside out. Give it a try and I’m sure it’ll become a favorite in your kitchen, just like it did in mine!