Butternut Squash and Chickpea Curry

This butternut squash and chickpea curry is cozy, comforting and great on a chilly fall evening! The coconut-based sauce is extra flavorful and very easy to make, just perfect for a fuss-free midweek meal.

The perfect curry for a chilly day, this butternut squash curry is just perfect over your favorite rice or mopped up with warm naan bread.

You can roast the butternut squash in the oven or prepare it in the air fry. Whichever method you choose, you'll have perfectly cooked squash in the time it takes to make the curry sauce.

Besides being extra flavorful and frankly better than any takeout, this veggie curry is also nutritious and full of protein for a perfectly balanced weeknight meal.

Why you'll love this butternut squash and chickpea curry

• Super easy to make and so much tastier than takeout
• Freezer-friendly, so a great recipe to make ahead
• Versatile and easy to make your own

Ingredients and substitutions

Butternut squash - Peel the butternut squash, remove the seeds and cut it into 1-inch chunks before roasting or air frying.

Aromatics - finely diced onion, garlic and ginger set an excellent flavor base for this curry. You can place all of them in a food processor and blitz them into a paste before adding them to the pan.

Spices - I used a mix of ground cumin, ground coriander, garam masala and mild chili powder to infuse loads of flavor into this curry.

You can play with the spices to make this curry your own. Add some cayenne pepper or red chili flakes to make it fiery, or use your favorite curry powder for convenience.

Crushed tomatoes - I like to use crushed tomatoes in this curry, but if you don't mind chunkier bits of tomato, you can use diced tomatoes, too.

Coconut milk - Full-fat coconut milk will make this chickpea and squash curry extra creamy.

Baby spinach - Any leafy greens will work in this curry, with kale and swiss chard being good options.

How to make butternut squash curry with chickpeas

Place the butternut squash cubes in a large bowl and add the vegetable oil, salt and ground black pepper. Toss well to combine, then add to a pre-heated air fryer and cook for 16-18 minutes at 400°F (200°C). Alternatively, arrange the seasoned cubes on a baking sheet and roast in the preheated oven for 15-20 minutes or until tender and slightly browned.

Meanwhile, make the curry sauce. Heat the coconut oil in a large, deep pan and cook the onion for 2-3 minutes over medium heat.

Add the garlic and ginger and cook for another minute.

Next, stir in the spices and cook for 1 minute more.

Stir in the crushed tomatoes, vegetable stock and coconut milk.

Bring to a simmer, then add the chickpeas. Place a lid on the pan and simmer for 10 minutes.

Add the cooked butternut squash and baby spinach, stir to combine, then place the lid back on the pan and simmer for another 1-2 minutes until the spinach is wilted.

Stir in the fresh cilantro (coriander), season to taste and serve over your favorite rice or with naan bread.

Leftovers and storage

• This butternut chickpea curry will keep well in the fridge for up to 5 days in an airtight container.
• Reheat the curry on the stovetop or in the microwave.
• To freeze this curry, allow it to cool completely, then transfer it to a freezer-friendly container and freeze it for up to 3 months. Thaw the curry in the fridge overnight before reheating.

Recipe notes and tips

• Make this curry even more nutritious and filling by adding extra vegetables such as broccoli, cauliflower or sweet potatoes.
• Top each bowl with fresh cilantro (coriander) and a couple of lime wedges for extra zing and brightness.
• This curry also works well with beans instead of chickpeas - white beans, red kidney beans and pinto beans are all good options.

If you liked this butternut squash and chickpea curry, you might also like some of my other easy vegan curry recipes:

• Chickpea Tofu Curry
• Easy Chickpea and Potato Curry (Chana Aloo Curry)
• Pineapple Tofu Curry
• Thai Coconut Chickpea Curry
• Thai Mango Curry with Chickpeas

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