Butternut Squash Curry (One Pot)

This under-30-minute cozy butternut squash chickpea curry is rich, creamy, and comforting! It’s Thai-inspired, made in one pot, and perfectly spiced. The ideal cozy weeknight dinner or meal prep!

Cozy 30 minute butternut squash chickpea curry

My favorite fall tradition is making this butternut squash chickpea curry on Sunday afternoons. Nothing beats this super cozy, warm, and comforting meal on a cold day. It’s easy to make in under 30 minutes, and the flavors are so deep and rich! And the best part is that your kitchen will smell amazing as the curry simmers.

This one-pot curry recipe is not only super easy to make, but it also yields 4 to 6 servings. That means, if you are meal prepping, this is the perfect recipe!

Butternut squash curry is healthy too. It is low in fat, high in protein, and has extra health benefits from hidden spinach. It’s also vegan, gluten-free, and dairy free.

Another thing I have to mention is how customizable this curry recipe is. You can use light or full-fat coconut milk, spinach or kale, add chickpeas if you want, and use any type of onion or shallot you want. If you keep reading, I’ll walk you through any customization you wish to do!

Why you’ll love this recipe

• This one-pot butternut squash chickpea curry is cozy, spices, and perfect for fall.
• It is quick and easy to make in under 30 minutes.
• It’s Thai inspired with warm curry spices and served on a bed of rice.
• The chickpeas add lots of protein; there are 12 grams of plant-based protein per serving.
• This recipe is gluten free, dairy free, and vegan.
• Butternut squash curry is ideal for family dinners or meal prep.
• Try this cozy peanut butter curry for another flavorful recipe!

Taste & texture

This butternut squash curry is Thai-inspired with warm and rich flavors from the curry paste and powder. It is perfectly spiced, but not spicy with heat, and very comforting.

Butternut squash curry is not mushy, don’t worry. The butternut squash is fork tender and melts in your mouth, while the chickpeas add a wonderful crunch. The combination together is award-winning.

Ingredients & substitutions

This Thai-inspired butternut squash curry calls for simple ingredients like canned chickpeas, fresh onion, ginger, curry paste, coconut milk, and vegetable broth. It’s gluten-free, vegan, and dairy free! Here is a list of all the ingredients, so you are prepared – scroll to the bottom of this blog post to see the entire recipe card with measurements.

• Olive Oil: To help saute the onions and shallot. You can also use coconut oil or avocado oil.
• Shallot: This adds a delicate and sweet flavor to this curry. Shallots have a hint of sharpness too. You can leave this out if you don’t have one since there is yellow onion in this recipe too.
• Onion: I used a yellow onion which is naturally sweet and a little sharp. You can substitute it with sweet onion, white onion, or red onion.
• Butternut Squash: You need about one medium butternut squash. You will peel, seed, and cut it into 1-inch cubes. You can also use pre-cut butternut squash; in that case, add 3 cups worth to this curry.
• Fresh Ginger: Nothing beats the taste of freshly grated ginger. It really pulls everything together. If needed, you can substitute it with 1 teaspoon of ginger powder.
• Red Curry Paste: This gives this curry an authentic Thai flavor.
• Yellow Curry Powder: Another great spice to flavor this curry. I would not substitute this with anything.
• Chickpeas: You need 1 can of unsalted chickpeas. This adds texture and crunch to this curry. You can use dried chickpeas, too, but you will need to soak them overnight before cooking with them.
• Coconut Milk: I used full-fat coconut milk to make this curry extra creamy and filling, but you can also you reduced-fat light.
• Vegetable Broth: The liquid for this curry. You can also use chicken broth if you are not vegan or vegetarian.
• Lime Juice: Fresh is best. It adds the most delicious tang.
• Baby Spinach: I add spinach to everything! You cannot taste it, and it adds lots of health benefits.

Kitchen tools required

You only need a few kitchen utensils to make this butternut squash chickpea curry. Clean-up is so easy! Here is a list of exactly what you need for this recipe:

• Dutch Oven or Large Pot
• Wooden Spoon
• Knife
• Cutting Board
• Measuring Tools: 1/2 teaspoon and 1 Tablespoon.

How to make one pot butternut squash curry

This cozy butternut squash curry comes together in under 30 minutes in 5 simple steps. It’s made in one pot, and the instructions are simple. Here are step-by-step directions and pictures for visual reference:

Step 1:

First, in a large dutch oven or pot, heat oil over medium. When ready, add diced shallots and onion. Cook for 3 to 4 minutes or until the onions have softened and are slightly translucent.

Step 2:

Then, add in diced butternut squash, ginger, red curry paste, curry powder, and salt. Gently stir to coat the squash in spices. Cook for another 3 minutes.

Step 3:

Now, add the chickpeas, coconut milk, vegetable broth, and lime juice. Then, bring the mixture to a boil, reduce the heat, cover with a lid, and simmer for 15 to 20 minutes, until the squash is fork tender and the curry has thickened up.

Step 4:

Finally, turn the heat off and mix in the spinach until wilted. Carefully taste the curry and adjust the salt or seasonings to your preference.

Step 5:

Serve with jasmine, basmati, or brown rice if desired, and garnish with fresh cilantro and lime wedges. Enjoy!

Pro cooking tips & tricks

Finely dice your onions and shallots. No one likes big chunks of onion in their curry.

Don’t overcook! Make sure to simmer the curry until the butternut squash is fork tender. I recommend checking at the 15-minute mark because overcooked squash is mushy.

Don’t leave out any seasonings. Trust me, you need all the seasonings to make this Thai curry extra flavorful.

Taste and adjust the seasonings to your liking. Everyone’s palate is different. I always recommend tasting the curry at the end and adjusting the seasonings to your liking.

Use light or full-fat canned coconut milk, not fresh. You can use either! Full-fat coconut milk will make this butternut squash curry extra creamy and rich – I love it!

Make sure the butternut squash is fork tender before removing it from the heat. No one wants to bite into an undercooked piece of butternut squash curry, so make sure you test they are fork tender before removing the curry from the stove.

Serve on a bed of rice. I love jasmine rice, but you can also use brown rice!

What to serve with butternut squash chickpea curry

I serve this butternut squash curry on a bed of brown, basmati, or jasmine rice with a sprinkle of fresh cilantro and crushed peanuts or cashews. If you want another vegetable as a side, I usually make these air fryer green beans.

What’s the difference between spaghetti squash & butternut squash

The main difference between the two is the texture. Spaghetti squash has a stringy texture and is relatively neutral in flavor once cooked. On the other hand, butternut squash has a creamy texture once roasted or cooked and a nutty, sweet flavor. Both are used for making soups, casseroles, pastas, and salads. However, butternut squash is better for curries.

Frequently Asked Questions

Can I use something other than butternut squash?

You can use sweet potato instead of butternut squash. Make sure to follow the same instructions and peel the sweet potatoes.

Is this recipe gluten-free?

Yes, this recipe is 100% gluten-free.

Is this recipe vegan?

This butternut squash curry is vegan and dairy-free.

Can I add chicken?

Sure! I have added cut-up grilled chicken before or shredded rotisserie chicken. I love using this chicken recipe. Simple added cooked chicken pieces in with the chickpeas.

How much protein is in this curry?

There are 12 grams of protein in this butternut squash chickpea curry.

Does it keep well for meal prep?

Yes, butternut squash curry is the ideal meal prep recipe. Easily store it in the fridge for up to 4 days.

Can I freeze butternut squash curry?

Yes! You can easily freeze butternut squash curry. Simple portion the curry into freezer-safe bags and freeze for up to 1 month. When you are ready to enjoy it, reheat it on the stove or in the microwave.

How to store and reheat leftovers:

Storing: Store leftovers in airtight containers in the refrigerator for up to 4 days.

Reheating: You can reheat this curry on the stovetop or in the microwave. Let it simmer on low on the stove for 5 – 8 minutes or heat in the microwave for 60 – 90 seconds until warm. I recommend placing a damp paper towel on top of the soup if you heat it in the microwave.

If you loved this recipe, try these next!

• peanut butter curry
• red curry pasta
• turkey lentil soup
• 15-minute chicken pad thai

Did you make this recipe?

If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!

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