This delicious chickpea and butternut squash curry is made in one pot and is a simple budget friendly dinner that is naturally vegan and gluten free. Creamy from coconut milk and rich with warming spices, this mild but flavour-packed curry is kid approved too!
I am a huge fan of Indian curries, as you may well know! I especially love how they transform basic – and often budget friendly – ingredients into something delicious. Another bonus is their flavours improve over time, making them perfect for batch cooking, or making and then freezing for easy dinners on those busy evenings.
This vegan curry is one that, like my cauliflower and chickpea curry, is popular with vegetarians and meat eaters alike.
This kid-friendly butternut curry is warming rather than hot-spicy. A fragrant creamy coconut gravy works really well with sweet bursts of tender butternut squash, and the chickpeas give the curry body and texture.
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Butternut squash – this recipe uses a medium-sized butternut squash. Substitute with pumpkin.
- Tomatoes – fresh and tangy, tomatoes work well with the coconut milk to stop the curry from being too rich. Use canned crushed tomatoes or if using plum tomatoes, break them up with a spoon.
- Curry powder – use a mild curry powder, unless you want a spicy curry!
- Chilli powder – this is optional, but adds a touch of spicy heat.
- Coconut milk – full fat coconut milk adds a rich creaminess to the curry. You can use lite coconut milk, but the curry won’t be as rich and creamy, and it is more likely to split.
- Chickpeas – substitute with canned butter beans, white beans or lentils.
- Garam masala – this warming Indian spice mix with ground cinnamon, cumin, coriander, cloves and black pepper adds an additional layer of flavour. If you don’t have it, just omit it.
How to make this butternut curry recipe
Please scroll down to the recipe card at the end of the post for the full recipe.
- Cook the aromatics: cook the onion, then add the garlic and ginger and cook the spices to release their flavour.
- Add the cubed butternut squash and tomatoes and simmer: gently simmer the curry until the butternut squash is tender and then sauce has thickened. Stir the curry occasionally as it cooks to prevent it from sticking to the bottom of the pan.
- Pour in the coconut milk and add the chickpeas: adding the chickpeas at the end and warming them through helps them keep their texture, preventing them from becoming mushy.
FAQ
Yes, you can use frozen butternut squash instead of fresh.
Cut off both ends and peel the skin using a sharp peeler or knife. Cut in half and remove any seeds, then cut into slices and cut each slice into cubes.
Yes. I recommend peeling the butternut squash as the skin can be tough.
Absolutely! You can add sweet potato instead of or as well as the butternut pumpkin, and a couple of handfuls of baby spinach or chopped kale are delicious, add them into the curry at the end and stir until wilted.
Serving Ideas
Serve with boiled rice, coconut rice or quinoa or, for a low carb option, cauliflower rice. Some fluffy naan bread, chapati, or roti are great for mopping up the last of that delicious curry sauce! And, if you want to add extra bursts of flavour, top with a spoonful of coriandar chutney
Make ahead/storage
The curry tastes even better the day after making, once the flavours develop, so is perfect for making ahead!
- Fridge: Store in an airtight container in the fridge for up to 3-4 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerate and reheat gently on the stove top or in the microwave until piping hot.
Why not try…
You may also like these other family friendly curry recipes:
Chickpea and Butternut Curry
Author: Robyn
Equipment
- Large pot or pan with a lid (ideally a Dutch oven or similar)
Ingredients
- 1 tablespoon olive oil
- 1 onion finely diced
- 3 cloves garlic minced
- 2½ cm fresh ginger finely grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon mild curry powder
- ¼ teaspoon chilli powder optional
- 400 g tin chopped tomatoes
- 240 ml water
- 1 kg butternut squash peeled and cut into 1-2 cm / ½ inch cubes
- 240 ml coconut milk
- 400 g canned chickpeas drained
- 1 teaspoon garam masala
- salt
To serve
- boiled rice
- fresh coriandar optional
Instructions
- Heat the oil in a large pan over a low heat and cook the diced onion until soft – around 10 mins.
- Add the minced garlic and grated ginger and cook for 1 minute before adding the ground cumin, ground coriander, curry powder and chilli powder, if using. Cook for 30 seconds, until fragrant.
- Pour in the chopped tomatoes and water, then add the cubes of butternut squash and season with a pinch of salt.
- Turn the heat up and bring to a boil, then turn the heat down and simmer with the lid on for 25-30 minutes, until the butternut is tender, stirring every so often to prevent the curry from sticking to the bottom of the pan.
- Pour in the coconut milk, then add the chickpeas and garam masala and stir to combine.
- Gently heat for 5 minutes until the chickpeas are heated through, check for seasoning, adding a little more salt if needed.
- Serve with rice and naan bread, sprinkled with fresh coriander and a pinch more garam masala.
Notes
Nutrition
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Or just leave a comment below!
Ingredients
- 1 tablespoon olive oil
- 1 onion finely diced
- 3 cloves garlic minced
- 2½ cm fresh ginger finely grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon mild curry powder
- ¼ teaspoon chilli powder optional
- 400 g tin chopped tomatoes
- 1 c water
- 1 kg butternut squash peeled and cut into 1-2 cm / ½ inch cubes
- 1 c coconut milk
- 400 g canned chickpeas drained
- 1 teaspoon garam masala
- salt
To serve
- boiled rice
- fresh coriandar optional
Instructions
- Heat the oil in a large pan over a low heat and cook the diced onion until soft – around 10 mins.
- Add the minced garlic and grated ginger and cook for 1 minute before adding the ground cumin, ground coriander, curry powder and chilli powder, if using. Cook for 30 seconds, until fragrant.
- Pour in the chopped tomatoes and water, then add the cubes of butternut squash and season with a pinch of salt.
- Turn the heat up and bring to a boil, then turn the heat down and simmer with the lid on for 25-30 minutes, until the butternut is tender, stirring every so often to prevent the curry from sticking to the bottom of the pan.
- Pour in the coconut milk, then add the chickpeas and garam masala and stir to combine.
- Gently heat for 5 minutes until the chickpeas are heated through, check for seasoning, adding a little more salt if needed.
- Serve with rice and naan bread, sprinkled with fresh coriander and a pinch more garam masala.
Notes
Nutrition
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Or just leave a comment below!
Ingredients
- 1 tablespoon olive oil
- 1 onion finely diced
- 3 cloves garlic minced
- 1 inch fresh ginger finely grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon mild curry powder
- ¼ teaspoon chilli powder optional
- 14 oz tin chopped tomatoes
- 1 c water
- 2 lb butternut squash peeled and cut into ½ inch cubes
- 1 c coconut milk
- 14 oz canned chickpeas drained
- 1 teaspoon garam masala
- salt
To serve
- boiled rice
- fresh coriandar optional
Instructions
- Heat the oil in a large pan over a low heat and cook the diced onion until soft – around 10 mins.
- Add the minced garlic and grated ginger and cook for 1 minute before adding the ground cumin, ground coriander, curry powder and chilli powder, if using. Cook for 30 seconds, until fragrant.
- Pour in the chopped tomatoes and water, then add the cubes of butternut squash and season with a pinch of salt.
- Turn the heat up and bring to a boil, then turn the heat down and simmer with the lid on for 25-30 minutes, until the butternut is tender, stirring every so often to prevent the curry from sticking to the bottom of the pan.
- Pour in the coconut milk, then add the chickpeas and garam masala and stir to combine.
- Gently heat for 5 minutes until the chickpeas are heated through, check for seasoning, adding a little more salt if needed.
- Serve with rice and naan bread, sprinkled with fresh coriander and a pinch more garam masala.
Notes
Nutrition
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Or just leave a comment below!
Let me know your thoughts!