Butternut Squash Curry with Chickpeas

Butternut Squash Curry with Chickpeas is a delicious, warming, and affordable Indian dish featuring squash, chickpeas, warming spices, and creamy coconut milk.

This cozy and healthy one-pot curry is perfect for busy weeknights and pairs nicely with Mushroom Pilau Rice, Guyanese Oil Roti, and Onion Raita.

Jump to:

• How To Prepare Butternut Squash for Curry?
• Why This Recipe Works
• Ingredients You'll Need
• How to Make Squash Curry With Chickpeas
• Top Tips From the Chef
• What to Serve with Creamy Butternut Squash Curry?
• Storage and Reheating Instructions
• Making Ahead Instructions
• Recipe FAQs
• Related Recipes
• Butternut Squash Curry with Chickpeas

This easy Butternut Squash Curry is inspired by my Spiced Butternut Squash Soup recipe which is one of our favorite soup recipes for Thanksgiving.

They both are creamy, comforting, and packed with warming Indian spices.

How To Prepare Butternut Squash for Curry?

Peel the whole butternut squash using a good quality Y peeler or vegetable peeler.

If you don't have one, you can also peel it using a sharp knife.

Simply cut your squash in half horizontally, place the cut side down on a cutting board, and then use your knife to vertically peel the skin.

Cut the butternut squash in half down the center and then slice each piece in half down the center vertically.

Using a spoon, scoop out the seeds and pulp from the cavity.

Place one of the quarter squash on your cutting board flat side down, and slice into strips, preferably between 2 cm-3cm (½"-1") thick.

Place a few strips on top of each other, slice lengthwise, then dice into cubes. Your squash is ready to go into your curry!

Why This Recipe Works

• This Butternut Squash Curry is full of protein, fibers, iron, and antioxidants which makes it a great well-balanced healthy dinner.

• It is vegetarian, gluten-free, and low in calories. You can easily turn this delicious curry into vegan by replacing the ghee with olive oil!

• Butternut Squash and Chickpea Curry is perfect for meal prep. You can prepare it in advance for up to 3 days and gently reheat it when needed. It tastes even better after a day or two!

• You can freeze the leftovers in an airtight container and keep them for up to 5 months.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Butternut Squash - Choose a ripened squash to get the best flavor and taste. They should be in a beige color, without any deep cuts or bruises. Make sure it feels heavy for its size and doesn't have any green spots. If you don't feel confident with peeling and cutting it, you can buy diced pre-cut butternut squash. You can substitute it with pumpkin or sweet potatoes.

• Chickpeas - I prefer using dry chickpeas unless I am in a hurry. Canned chickpeas work perfectly as well. If using canned chickpeas, simply drain and wash them before adding them to your curry.

• Tomatoes - I use fresh tomatoes when they are in season. Otherwise, canned tomatoes work great too.

• Onion - Yellow onion or red onion works great with this butternut squash curry soup recipe.

• Vegetable stock - The secret to delicious soups and stews is definitely using homemade stock. If you don't have homemade stock, use good-quality shop-bought stock. Make sure you check the seasoning before adding extra salt to your dish as most of them contain salt. You can also use chicken broth for extra flavor.

• Coconut Milk - Use full-fat coconut milk to add richness and creaminess to the curry. I don't recommend using light coconut milk for this recipe as it would change the texture of the dish.

• Garlic and Ginger Paste - It is my favorite ingredient I use for Asian- inspired recipes. I usually make it in big batches and freeze it for future use.

• Spices - I like using turmeric, garam masala, and cumin seeds for this curry recipe. Adjust the amount to your taste. You can also use red chili powder or cayenne pepper to add extra heat to the creamy coconut curry sauce.

How to Make Squash Curry With Chickpeas

Butternut Squash And Chickpea Curry is very easy to make, however, you need to follow a few simple steps to achieve the best results:

If using dried chickpeas, soak them overnight with plenty of water.

Drain the chickpeas and place them in a pan with plenty of water over medium-high heat and bring to a boil.

Lower the heat and cook for 45-50 minutes or until softened.

Drain the chickpeas and set them aside. 

Place a large heavy-based pan or Dutch oven on medium heat, and add the ghee.

Add the onions and sauté for a few minutes, until translucent. 

Once the onions are soft, add the cumin seeds, and sauté for 30 seconds before adding the garlic and ginger paste.

Add the sugar, garam masala, turmeric, and salt and cook until fragrant, for about a minute.

Next, stir in the tomatoes and red chilies.

Add the chickpeas(canned or pre-cooked) along with the diced squash, and give them a good stir.

Pour in the full-fat coconut milk and stock, add the chopped cilantro, and stir well.

Put a lid on, bring it to a boil, and gently simmer on low heat for 45 minutes, until the butternut squash is tender and the sauce has thickened.

Top Tips From the Chef

• You can double the recipe and make this curry recipe in batches. It freezes beautifully and would keep for up to 5 months in airtight containers.

• When your curry is cooked, remove some of the butternut squash, turn them into a purée, and add them back to your curry for a creamier texture.

• You can make this delicious butternut squash curry with leftover pumpkins from Halloween!

What to Serve with Creamy Butternut Squash Curry?

This Butternut Squash Curry recipe can be enjoyed in many ways.

Serve it along with a bowl of basmati rice such as Yellow Rice (Indian Turmeric Pilau Rice), Mushroom Rice (Mushroom Pilau), or some delicious naan bread such as Pakistani Roghni Naan, Bullet Naan - Spicy Indian Flatbread with Cheese, or Sweet Coconut Peshwari Naan for dipping.

Other side dishes that would perfectly complement this spicy curry dish are:

Onion Bhaji (Onion Pakora), Garlic Naan - Indian Flatbread, Hyderabadi Mutton Biryani, and Onion Raita.

Storage and Reheating Instructions

Storage

Allow the curry to cool slightly after cooking, and divide it into individual portions for easier storage.

Place them in an airtight container or cover it tightly with plastic wrap.

You can store the leftovers in the refrigerator for up to 5 days to in the freezer for up to 5 months.

Reheating

Transfer the desired portion(s) of the curry to a saucepan.

If the curry has thickened in the refrigerator, add a splash of water or vegetable broth to the saucepan to adjust the consistency.

Heat the curry over medium-low heat, stirring occasionally, until it's heated through.

Alternatively, microwave the curry in 1-minute intervals on medium power, stirring between intervals, until it's heated to your desired temperature.

Making Ahead Instructions

If you'd like to prepare your Butternut Squash Curry with Chickpeas ahead of time, you can prep the vegetables in advance and store them for up to 2 days until you're ready to start cooking.

Peel and dice the butternut squash, soak, cook, and drain the chickpeas, and chop any other vegetables, such as onions, and garlic, as needed.

Keep the ingredients separated by using separate compartments or bags within the container.

Recipe FAQs

Related Recipes

For more delicious autumn/fall recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this creamy, delicious, and spicy Butternut Squash Curry with Chickpeas as much as you enjoy eating it! 🙂

Bon appétit! / Afiyet Olsun! 

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