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butternut squash and chickpea curry in a serving bowl topped with cilantro leaves

Butternut Squash and Chickpea Curry

This easy curry is made with coconut milk and speckled with chopped spinach. It requires only 20 minutes of hands-on time and one pan, making it a great weeknight dinner.
Course Main Course
Cuisine American, Indian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 3
Calories 625kcal



  • 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!
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  • 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.


Serving: 2cups | Calories: 625kcal | Carbohydrates: 57g | Protein: 14g | Fat: 43g | Saturated Fat: 35g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 726mg | Potassium: 1449mg | Fiber: 15g | Sugar: 11g | Vitamin A: 21945IU | Vitamin C: 53mg | Calcium: 217mg | Iron: 7mg