Butternut squash and chickpea curry with coconut milk is an easy and comforting vegan meal! Chopped spinach adds some additional color and nutrients, while coconut milk contributes great texture. With just 20 minutes of hands-on time and one pan, it’s easy to whip up on a busy night.
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When you’re hankering for something warm and cozy for dinner but still want it to be nutritious, a simple curry always does the trick! I love making curries with seasonal vegetables, and this butternut squash and chickpea curry with spinach is my latest rendition.
I used pre-chopped butternut squash to save some time and added some spinach I had on hand. The other ingredients were all residing in my pantry, making it incredibly easy to put together this recipe.
In essence, this curry checks all my favorite boxes for a meal: delicious, fast, veggie-loaded, and colorful. Does this sound like a dish you can get behind? I thought so!
Plus, it’s suitable for vegan, vegetarian, dairy-free, or gluten-free diets. Let’s go ahead and get started.
How to Make Butternut Squash and Chickpea Curry
For the full recipe card, scroll down to the bottom of the post. Here’s a preview of how to make this yummy dinner, followed by expert tips to help you in the kitchen.
- Prep ingredients. Peel and cut the butternut squash if you didn’t purchase it already chopped. Dice the onion and chop the spinach. Gather the spices, coconut milk, and broth.
- Cook the onion, garlic, ginger, and spices in a skillet. They will smell heavenly!
- Add the butternut squash, vegetable broth, and coconut milk. Increase heat to bring to a boil, then reduce it to maintain a rapid simmer. Cook until the squash is tender.
- Stir in the chickpeas and chopped spinach. Cook for a few more minutes.
- Serve and enjoy!
- You can use pre-chopped or frozen butternut squash to save time. If you’re cutting the squash yourself, see my tutorial on How to Cut Butternut Squash Into Cubes for tips. You need to peel butternut squash since the skin is very tough.
- If you want to use red curry paste to make this recipe, use 2 tablespoons in place of the curry powder, cumin, turmeric, salt, and pepper. Still add the garlic and ginger.
- Serve butternut squash and chickpea curry on its own or over brown rice. Top with chopped cilantro and a squeeze of lime juice if desired. I also like to serve warm pita on the side.
- Leftovers will last in an airtight container in the fridge for 3 to 5 days. Reheat in the microwave for 1 to 2 minutes until warmed through.
- To freeze curry, let it cool completely then transfer to freezer-safe containers. I love using reusable Stasher bags. Store in the freezer for up to 3 months. Thaw in the fridge overnight before reheating. You can also reheat straight from frozen in a skillet, stirring frequently, until warmed through.
More Healthy Curry Recipes
Love this butternut squash and chickpea curry with spinach? Check out the Coconut Beetroot Curry with Thyme, Weeknight Cauliflower Curry with Lentils, and Coconut Green Bean Curry. You may also enjoy the Vegetarian Curry Peanut Vermicelli Soup.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Butternut Squash and Chickpea Curry
- 2 tablespoons coconut oil - can sub olive oil
- 1 yellow onion - diced
- 3 cloves garlic - minced
- 1 tablespoon chopped fresh ginger - can sub 1 teaspoon dried
- 1 tablespoon curry powder
- 2 teaspoons ground cumin
- ½ teaspoon ground turmeric
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups peeled and cubed butternut squash - can use fresh or frozen
- 1 cup vegetable broth
- 1 13.5-ounce can unsweetened coconut milk
- 1 15-ounce can chickpeas - drained and rinsed
- 2 cups chopped spinach
- Warm the coconut oil in a large skillet over medium heat. Make sure you use a big skillet with fairly high sides to accommodate for the volume of ingredients. If you don't have a big skillet, use a Dutch oven or soup pot.
- Add the onion and cook for 5 minutes until translucent. Stir in the garlic, ginger, curry powder, cumin, turmeric, salt, and pepper. Cook for a minute until fragrant.
- Add the butternut squash, vegetable broth, and coconut milk to the skillet. Increase heat to bring to a boil, then reduce heat to maintain a rapid simmer. Cook, stirring occasionally, for 25 to 30 minutes until the squash is fork-tender.
- Stir in the chopped spinach and chickpeas. Cook for a couple more minutes until warmed through.
- Serve on its own, over brown rice, or with pita bread. You can also add cilantro and lime juice before serving. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post).
- Store leftovers in an airtight container in the fridge for 3 to 5 days. Reheat in the microwave or in a skillet until warmed through.
- You can also freeze this curry. After it cools, transfer to freezer-safe containers, dividing it into single portions if needed. Keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating. Or just reheat from frozen in a skillet or saucepan with a lid, stirring frequently, until warmed through.
- If you want to use red curry paste for this recipe, use 2 tablespoons in place of the curry powder, cumin, turmeric, salt, and pepper.
Enjoy this cozy meal! – Lizzie