If you’re craving a cozy, vibrant dish that’s perfect for chilly evenings or anytime you want a comforting meal, I’ve got just the thing for you. This Butternut Squash Curry with Chickpeas Recipe is one of my absolute favorites—it’s packed with warm spices, creamy coconut milk, and hearty chickpeas, all balanced beautifully by sweet roasted butternut squash. Trust me, once you make this, it’ll become your go-to curry for easy weeknight dinners or when you want something that feels special but still comes together without a fuss. Let me walk you through making it just like I do!

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Why This Recipe Works

Perfect Balance of Flavors: The sweetness of roasted butternut squash contrasts beautifully with the spicy red curry, making every bite exciting.
Comforting Texture: Creamy coconut milk and tender chickpeas give the curry a rich, hearty feel without being heavy.
Simple, Whole Ingredients: Using fresh ginger, garlic, and pantry staples means it’s easy to make anytime with minimal prep.
Versatile & Customizable: It’s a fantastic base recipe you can tweak with your favorite greens or protein swaps.

Butternut Squash Curry with Chickpeas, healthy butternut squash curry, vegan chickpea curry recipe, easy vegetable curry, cozy fall dinner ideas - This image shows a black skillet filled with a rich orange stew that has several layers and textures. The base is a creamy orange sauce with a smooth texture. Floating in the sauce are medium-sized chunks of roasted sweet potatoes that have browned edges, scattered chickpeas, and fresh green spinach leaves. There are also small chopped green herbs sprinkled across the top for garnish. The skillet sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Butternut Squash Curry with Chickpeas Recipe is chosen to build layers of flavor and texture—you have the natural sweetness from the squash, aromatic spices, and the creaminess of coconut milk that pulls it all together. Shopping tip: pick a firm butternut squash with smooth skin for easy peeling, and grab good quality red curry paste if you want that authentic heat.

Butternut Squash: Roasting it first brings out a sweet, caramelized flavor and soft texture that’s essential for this curry.
Olive Oil: Used for roasting and sautéing, it adds a subtle fruitiness and helps caramelize onions and squash.
Sweet Onion: Adds mild sweetness and depth when sautéed gently.
Garlic & Ginger: Fresh aromatics that create a warm, spicy base for the curry.
Red Curry Paste: The star spice blend that brings heat and complexity—don’t skip it!
Turmeric: Offers earthy warmth and a gorgeous yellow color.
Coconut Milk: Creamy and rich, it balances spicy heat and gives the curry a luscious mouthfeel.
Vegetable Broth: Lightly thins the coconut milk while adding savory depth.
Chickpeas: Protein-rich and hearty, they make the dish filling and satisfying.
Baby Spinach or Kale: Added at the end to introduce fresh, slightly bitter greens that brighten the curry.
Soy Sauce or Tamari: Gives depth and umami while balancing sweetness and acidity.
Granulated Sugar or Maple Syrup: Enhances the spice flavor and tames bitterness.
Fresh Lime Juice: Adds zesty brightness to finish the dish.
Salt & Pepper: Essential to enhance all the flavors.
Rice or Quinoa (for serving): A neutral grain base that soaks up the curry sauce perfectly.
Cilantro or Basil: Fresh herbs give a burst of fragrant freshness on top.
Chopped Peanuts or Cashews: For crunch and texture contrast.
Hot Sauce: Optional but adds a kick if you like it spicy.

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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.

Make It Your Way

This is a recipe I love to tweak depending on what I have in the fridge or my mood. You can easily make the Butternut Squash Curry with Chickpeas Recipe your own by swapping or adding ingredients—the beauty is in its flexibility, so don’t hesitate to put your spin on it!

Variation: I sometimes swap chickpeas for cubed tofu or cauliflower florets for a different texture—both are delicious and hearty.
Dietary Mods: Using tamari keeps it gluten free, and using maple syrup means it’s vegan-friendly without refined sugar.
Hearty Add-Ins: Throw in some cooked lentils or chopped mushrooms if you want extra protein and earthiness.
Seasonal Switch: Swap butternut squash for sweet potatoes in early fall for a fun twist.

Step-by-Step: How I Make Butternut Squash Curry with Chickpeas Recipe

Step 1: Roast the Butternut Squash to Sweet, Tender Perfection

First things first, preheat your oven to 400°F. Toss the chopped butternut squash with a few tablespoons of olive oil plus a pinch of salt and pepper, then spread it out on a baking sheet. Roasting for 30-45 minutes brings out an irresistible caramelized sweetness, plus it softens the squash so it melts beautifully into the curry later. If you want, stir halfway through to brown it evenly, but no stress—it’ll taste amazing either way.

Step 2: Build a Flavor Base with Aromatics & Spices

While the squash roasts, heat 2 tablespoons of olive oil in a skillet over medium-high heat. Toss in diced onions and sauté until they turn translucent—about 2-3 minutes. Then, add minced garlic and grated ginger, stirring often so nothing burns, cooking for just about 2 minutes until fragrant. This fresh base is key for a curry that tastes layered and complex.

Step 3: Stir in Spices and Liquids to Create the Curry Sauce

Next comes the magic: add your red curry paste and turmeric to the skillet and stir well to toast those spices lightly for a minute. Pour in the coconut milk and vegetable broth slowly while stirring, then stir in the rinsed chickpeas. Bring the curry to a boil, then turn down the heat to low and let it simmer, covered, while your butternut squash finishes roasting.

Step 4: Marry the Flavors and Brighten It Up

Once the squash is tender and golden, stir it gently into the curry along with your soy sauce, sugar (or maple syrup), lime juice, and salt and pepper to taste. Toss in the spinach or kale last—you’ll just need a minute or two for the greens to wilt perfectly. Give it a final stir, and boom—you’re ready to serve!

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Tips from My Kitchen

Don’t Skip Roasting: Roasting the squash separately adds caramelized flavor that simmering alone can’t achieve.
Toast Curry Paste Gently: Briefly cooking the paste with aromatics helps release its flavors without burning it—a common pitfall.
Add Greens at the End: This keeps baby spinach or kale vibrant and not mushy, keeping your curry fresh and appealing.
Adjust Seasonings Last: I always taste at the end and add soy sauce or lime juice gradually so the flavors balance perfectly for my palate.

How to Serve Butternut Squash Curry with Chickpeas Recipe

Garnishes

I’m a sucker for fresh herbs on top—cilantro or Thai basil works wonders here. Plus, a handful of chopped peanuts or cashews adds a crunchy element that contrasts the creamy curry so well. And don’t forget lime wedges! A squeeze right before eating brightens every mouthful.

Side Dishes

I usually serve this curry over steamed jasmine rice or quinoa, something to soak up the luscious sauce. If I’m feeling extra fancy, I’ll add a simple cucumber salad or some roasted flatbread on the side. It really complements the warm spices.

Creative Ways to Present

For dinner parties or just to dress it up, I’ve layered this curry over a bed of coconut rice and added edible flowers on top of fresh herbs—it looks stunning! Sometimes I serve it in small bowls as part of a multi-dish spread for a curry night. So many ways to make it feel special.

Make Ahead and Storage

Storing Leftovers

I store any leftover Butternut Squash Curry with Chickpeas in an airtight container in the fridge. It keeps beautifully for up to 4 days and tastes even better the next day because the flavors have had time to meld.

Freezing

This curry freezes well too. I portion it into freezer-safe containers and thaw overnight in the fridge before reheating. The texture stays creamy, and the squash holds up, which is not always the case with all veggies.

Reheating

When reheating, I prefer to warm it gently on the stove over low heat, stirring occasionally to prevent sticking and to keep that silky texture. If it feels a bit thick, I’ll add a splash of water or broth. Microwaving works fine too—just cover and heat in bursts, stirring between each.

FAQs

Can I make this Butternut Squash Curry with Chickpeas Recipe vegan and gluten free?

Absolutely! The recipe is naturally vegan, especially when you use coconut milk and vegetable broth. To keep it gluten free, use tamari instead of soy sauce. Just double-check your curry paste ingredients, as some brands may contain shrimp paste or gluten.
What can I substitute if I don’t have red curry paste?

If you can’t find red curry paste, you can use about 1 tablespoon of curry powder mixed with a pinch of ground cumin and garam masala. The flavor will be different—less spicy and aromatic—but still tasty. You can also add a little chili flakes to bring back some heat.
Can I use canned sweet potatoes or frozen squash?

Fresh roasted butternut squash gives the best texture and flavor. However, if you’re in a pinch, canned sweet potatoes can work, but skip roasting and add them when you add the other liquids to avoid mushiness. Frozen squash is fine too, just roast or sauté it until tender before adding to the curry.
How spicy is this curry?

The heat level depends largely on your red curry paste brand. Most have a moderate spice level, but if you prefer milder food, start with less paste and add more to taste. Adding the sweetness and coconut milk also mellows the heat nicely.
Can I add other vegetables to the Butternut Squash Curry with Chickpeas Recipe?

Definitely. Carrots, bell peppers, peas, or green beans work well. Add them according to their cooking times—heartier veggies with the liquids, delicate ones like peas near the end. It’s a flexible recipe, so feel free to experiment.

Final Thoughts

This Butternut Squash Curry with Chickpeas Recipe holds a special place in my kitchen because it’s so effortlessly delicious and nourishing. It’s the kind of meal I turn to when I want something satisfying without a ton of effort, and it never disappoints whether I’m cooking for myself or a crowd. I hope you love making it as much as I do—go ahead and give it a try. I promise you’ll feel the cozy warmth and vibrant flavors in every bite. Happy cooking, friend!