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butternut squash

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
Cook Time 40 minutes
Total Time 1 hour
Course dinner
Cuisine American
Servings 6
Calories 352 kcal

Equipment

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

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

Instructions
 

  • **Sauté Aromatics**: In a large pot, heat oil and sauté onion, carrots, and salt for 7–8 min.
  • **Bloom Spices**: Add garlic, ginger, chilies, lemongrass, and curry paste. Cook 2 min.
  • **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.
  • **Blend**: Use immersion blender to puree half the curry for a creamy texture.
  • **Add Chickpeas & Greens**: Stir in chickpeas, bring to simmer, and add spinach. Cook 2–3 min.
  • **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
Keyword Plant-Based Butternut Squash Curry with Chickpeas