This Plant-Based Butternut Squash Curry with Chickpeas is the cozy, one-pot wonder your weeknight dinners have been waiting for. Creamy coconut milk, warm curry spices, and tender butternut squash come together in a hearty, comforting stew that’s naturally vegan, gluten-free, and packed with nutrients. Chickpeas add protein and heartiness, while fresh spinach and herbs keep it bright and vibrant. Whether you’re new to plant-based cooking or a seasoned pro, this dish is simple, satisfying, and seriously crave-worthy. Serve it over rice, with naan, or enjoy it on its own — either way, it’s a bowl full of comfort.
Table of Contents
Why You’ll Love This Recipe
- Rich, creamy, and full of bold flavor
- Naturally plant-based, dairy-free, and gluten-free
- Simple ingredients, one pot, easy cleanup
- Great for leftovers and meal prep
- Customizable with your favorite greens or veggies
Ingredients
Curry Base
- 1 tbsp coconut oil or olive oil
- 1 small yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp freshly grated ginger
- 3 tbsp red curry paste (Thai-style)
- 1/2 tsp ground turmeric
- 3 cups peeled and cubed butternut squash
- 1 can (15 oz) full-fat coconut milk
- 1/2 cup vegetable broth or water
Add-ins
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups fresh baby spinach or chopped kale
- Juice of 1 lime
- Salt and pepper to taste
Optional Toppings
- Fresh cilantro
- Thai basil
- Red pepper flakes
- Toasted cashews or coconut flakes
- Cooked rice or warm naan for serving
Instructions
In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the diced onion and sauté for 4–5 minutes until soft and translucent.
Stir in garlic and ginger, and cook for another 1–2 minutes until fragrant.
Add the red curry paste and turmeric. Stir to coat the onion mixture and let it toast slightly for deeper flavor (about 1 minute).
Add the cubed butternut squash, coconut milk, and vegetable broth. Stir, bring to a simmer, then reduce heat to medium-low. Cover and simmer for 15–20 minutes, until squash is fork-tender.
Use an immersion blender (or transfer half to a blender) and blend briefly to create a creamier texture. Leave some chunks for a hearty feel.
Stir in chickpeas and spinach. Cook uncovered for another 5–7 minutes until spinach is wilted and chickpeas are warmed through.
Finish with lime juice and season with salt and pepper to taste.
Serve hot with rice or naan, topped with fresh herbs or toasted cashews if desired.
Recipe Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: ~45 minutes
Servings: 4
Difficulty: Easy to Medium
Nutrition Estimate (Per Serving)
Calories: ~425
Protein: 13g
Fat: 20g
Carbs: 45g
Fiber: 9g
Estimates vary based on exact ingredients used
Tips and Substitutions
Use frozen cubed butternut squash to cut down on prep time
Swap chickpeas for white beans or lentils if preferred
For extra spice, add chili flakes or a dash of cayenne
Stir in peanut butter for a Thai-inspired twist
To make it even creamier, add a second can of coconut milk
Great with jasmine rice, brown rice, quinoa, or cauliflower rice
Plant-Based Butternut Squash Curry with Chickpeas
Equipment
- Large pot or Dutch oven
- – Immersion blender (or countertop blender)
- – Wooden spoon or spatula
Ingredients
- **Curry Base**
- – 1 tbsp coconut oil
- – 1 small onion diced
- – 4 garlic cloves minced
- – 1 tbsp grated ginger
- – 3 tbsp red curry paste
- – 1/2 tsp turmeric
- – 3 cups cubed butternut squash
- – 1 15 oz can coconut milk
- – 1/2 cup vegetable broth or water
- **Add-ins**
- – 1 15 oz can chickpeas, rinsed
- – 2 cups baby spinach or kale
- – Juice of 1 lime
- – Salt & pepper to taste
- **Optional Toppings**
- – Cilantro or Thai basil
- – Toasted cashews
- – Red pepper flakes
- – Cooked rice or naan
Instructions
- Heat coconut oil in a pot. Add onion; cook 4–5 minutes.
- Stir in garlic and ginger; cook 1–2 minutes.
- Add curry paste and turmeric; stir for 1 minute.
- Add squash, coconut milk, broth. Simmer 15–20 mins until squash is tender.
- Blend part of the soup for a creamy texture.
- Add chickpeas and spinach. Cook 5–7 minutes more.
- Stir in lime juice, adjust seasoning, and serve hot.
Notes
– Freeze leftovers for up to 3 months
– Add chili oil on top for extra heat
FAQs
Can I make this ahead of time?
Yes! It actually gets better after sitting. Store in the fridge for up to 4 days.
Can I freeze it?
Totally! Freeze in individual portions for up to 3 months. Thaw and reheat gently.
Is this recipe spicy?
It has mild heat from the curry paste. You can reduce the amount or choose a mild curry paste if you prefer it less spicy.
Can I add protein?
Chickpeas provide plant-based protein, but you can also add tofu or tempeh.