Plant-Based Butternut Squash Curry with Chickpeas

Plant-based butternut squash curry with chickpeas is a hearty, one-pot comfort dish packed with warm spices, creamy coconut milk, and nourishing ingredients like squash, chickpeas, and spinach. It’s perfect for chilly evenings when you need something cozy, healthy, and full of flavor—plus it’s totally vegan, gluten-free, and ideal for meal prep.

With just a handful of pantry staples and fresh herbs, this Thai-inspired curry delivers a rich, bold taste with every bite. Even better? It’s easy enough for weeknights and delicious enough to serve to guests.

🌿 Why You’ll Love This Recipe

this recipe

• Fully plant-based & gluten-free
• Ready in under 1 hour
• Rich, creamy, and layered with flavor
• Great for leftovers — even better the next day
• Mild or spicy — you control the heat

🧄 Ingredients

For the Curry Base:

• 1½ tbsp coconut oil
• 1 large onion, diced
• 2 medium carrots, diced
• Kosher salt, to taste
• 4 garlic cloves, minced
• 2-inch piece fresh ginger, grated
• 1 to 3 bird’s eye chilies (optional, sliced)
• 2 stalks fresh lemongrass, minced (or 1 tsp paste)
• 5 tbsp red curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup low-sodium vegetable broth
• 5 cups butternut squash, peeled and cubed (~1-inch pieces)
• 2½ tbsp reduced-sodium soy sauce
• 1½ tbsp coconut sugar (or brown sugar/maple syrup)

Final Add-Ins:

• 2 (15 oz) cans chickpeas, rinsed and drained
• 4 cups baby spinach or kale
• 1 tbsp lime juice or rice vinegar
• 1 handful fresh Thai basil leaves
• 1 large handful fresh cilantro, chopped
• Cooked rice (white, brown, or cauliflower), for serving

🔥 Instructions

1. Sauté the Aromatics

Heat coconut oil in a large pot over medium heat. Add onions, carrots, and a pinch of salt. Sauté for 7–8 minutes until soft and golden.

2. Bloom the Spices

Add garlic, ginger, chilies (if using), lemongrass, and curry paste. Stir frequently and cook for 2 minutes until fragrant.

3. Build the Base

Add a few spoonfuls of coconut milk to loosen the paste. Stir well.
Pour in broth, remaining coconut milk, cubed squash, soy sauce, and coconut sugar. Bring to a boil, then reduce to a rapid simmer for 20 minutes, or until squash is fork-tender.

4. Blend for Creaminess

Turn off heat. Use an immersion blender to partially blend about half the curry. This creates a creamy base while keeping some texture. (Or transfer half to a blender, blend, and return to pot.)

5. Add Chickpeas & Greens

Stir in chickpeas. Return to simmer. Add spinach and stir until wilted (2–3 minutes).

6. Finish & Serve

Stir in lime juice, Thai basil, and chopped cilantro. Taste and adjust salt.
Serve hot over rice with extra herbs on top.

⏱️ Recipe Details

• Prep Time: 15–20 minutes
• Cook Time: 30–40 minutes
• Total Time: 45–60 minutes
• Servings: 4–6
• Difficulty: Medium

📊 Nutrition Facts (Approx. per recipe)

• Calories: 1700–1900 (entire pot)
• Protein: 42–50g
• Fat: 70–80g
• Carbs: 240–270g
• Per serving: ~350–450 calories (based on 5 servings)

💡 Tips & Variations

• Don’t over-chop the squash: 1-inch cubes hold up better without getting mushy
• No lemongrass? Use 1 tsp lemongrass paste or 1 tbsp extra lime juice
• Want it creamier? Use less broth and more coconut milk
• Make it spicier: Add extra curry paste or chili flakes
• Tofu swap: Use cubed firm tofu instead of chickpeas for a protein change-up

❓ FAQs

Can I make this ahead of time?
Yes! The flavors develop beautifully. It stores well for 4–5 days in the fridge.

Can I freeze this curry?
Absolutely. Cool completely, then freeze in airtight containers for up to 3 months.

What can I serve with this?
Jasmine rice, naan, quinoa, or cauliflower rice all work beautifully. Add a cucumber salad for contrast.

How do I reheat it?
Stovetop or microwave works. Add a splash of broth or coconut milk if it thickens.

Plant-Based Butternut Squash Curry with Chickpeas

A cozy, creamy vegan curry made with butternut squash, chickpeas, coconut milk, and warming spices. Perfect for fall or meal prep.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6

Course: dinner

Cuisine: American

Calories: 352

Ingredients Equipment Method Notes

Ingredients

  

• **Curry Base**
• – 1½ tbsp coconut oil
• – 1 large onion diced
• – 2 medium carrots diced
• – Kosher salt
• – 4 garlic cloves minced
• – 2-inch ginger grated
• – 1–3 bird’s eye chilies optional
• – 2 stalks lemongrass minced
• – 5 tbsp red curry paste
• – 1 13.5 oz can full-fat coconut milk
• – 1 cup vegetable broth
• – 5 cups cubed butternut squash
• – 2½ tbsp soy sauce
• – 1½ tbsp coconut sugar
• **Final Add-ins**
• – 2 15 oz cans chickpeas
• – 4 cups baby spinach or kale
• – 1 tbsp lime juice or rice vinegar
• – 1 handful Thai basil leaves
• – 1 handful fresh cilantro chopped
• – Cooked rice for serving

Equipment

• Large pot or Dutch oven
• Immersion blender or countertop blender
• Wooden spoon or spatula

Method

 

1. **Sauté Aromatics**: In a large pot, heat oil and sauté onion, carrots, and salt for 7–8 min.
2. **Bloom Spices**: Add garlic, ginger, chilies, lemongrass, and curry paste. Cook 2 min.
3. **Build Curry Base**: Stir in a bit of coconut milk, then add broth, rest of coconut milk, squash, soy sauce, and coconut sugar. Simmer 20 min.
4. **Blend**: Use immersion blender to puree half the curry for a creamy texture.
5. **Add Chickpeas & Greens**: Stir in chickpeas, bring to simmer, and add spinach. Cook 2–3 min.
6. **Finish & Serve**: Stir in lime juice, Thai basil, and cilantro. Serve over rice.

Notes

– Use tofu instead of chickpeas for variety
– Freeze leftovers for up to 3 months
– Add chili oil on top for extra heat

🥗 Serving Suggestions

• Fluffy jasmine or basmati rice
• Warm naan or pita bread
• Quick pickled cucumber salad
• Mango chutney or lime wedges on the side