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    Home » By Meal » Lunch & Dinner

    Published: September 18, 2022

    Butternut Squash Curry (One Pot)

    5 from 4 votes
    Jump to Recipe Pin Print
    under-30-minute cozy butternut squash chickpea curry
    cozy butternut squash chickpea curry
    healthy under-30-minute cozy butternut squash chickpea curry

    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!

    healthy butternut squash curry in a bowl with rice

    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!
    Thai butternut squash chickpea curry

    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.

    butternut squash chickpea curry on a bed of jasmine rice

    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.
    all ingredients labeled in small bowls

    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.

    cooking chopped shallots and yellow onion until 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.

    adding cubes of butternut squash and all the spices

    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.

    pouring coconut milk into pot

    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!

    mixing in chickpeas and light coconut milk

    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!

    butternut squash spinach curry in durch oven pot

    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.

    butternut squash chickpea curry on a plate with rice

    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.

    close up of under-30-minute cozy butternut squash curry with spinach and chickpeas

    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!

    easy butternut squash chickpea curry

    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!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Serving 4 servings

    Ingredients
     

    • 1 – 2 tbsp extra virgin olive oil or coconut oil
    • 1 large shallot, diced
    • 1 small yellow onion, diced
    • 3 cups cubed butternut squash, ~1 squash peeled, seeded, and cubed
    • 2 – 3 tsp freshly grated ginger
    • 2 tbsp red curry paste
    • 1 tbsp yellow curry powder
    • ½ – 1 tsp salt, more to taste
    • ½ tsp black pepper
    • 15-ounce can unsalted chickpeas
    • 15-ounce can coconut milk, full-fat or light
    • ⅔ cup low-sodium vegetable broth
    • 2 tbsp fresh lime juice
    • 4 cups fresh baby spinach
    • Serving Suggestions: jasmine, basmati, or brown rice, crushed peanuts or cashews, fresh cilantro, and lime wedges.

    Instructions

    • 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.
    • 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.
    • Add 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.
    • Turn the heat off and mix in the spinach until wilted. Carefully taste the curry and adjust the salt or seasonings to your preference.
    • Serve with jasmine, basmati, or brown rice if desired, and garnish with fresh cilantro and lime wedges. Enjoy!

    Notes

    Onion: You can substitute with white onion, sweet onion, or red onion.
    Fresh Ginger: You can substitute it with 1 teaspoon of ginger powder.
    Add Chicken: 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.
    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.
    Freezing: 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.

    Nutrition

    Calories: 379kcal | Carbohydrates: 48g | Protein: 12g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 457mg | Potassium: 932mg | Fiber: 12g | Sugar: 5g | Vitamin A: 15205IU | Vitamin C: 37mg | Calcium: 159mg | Iron: 5mg
    Course Dinner, Lunch
    Cuisine Thai
    DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!

    I only recommend products I absolutely love and use myself. In full disclosure, by purchasing a product I recommend, I may receive a small compensation. Thank you for supporting Healthful Blondie!

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    Tati, founder and creator of Healthful Blondie

    I’m Tati, a foodie, recipe developer, and blogger based in Austin, Texas. I started Healthful Blondie in 2020 to celebrate life, health, and my passion for cooking and baking. If you are in search of “lightened-up,” healthier versions of classics, you are in the right spot! My recipes are easy to follow, simple, and super tasty.

    More about me →

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