Butternut Squash And Chickpea Curry

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My veggie-packed Thai-inspired vegan butternut squash and chickpea curry is one of my favorite one-pot dinners. It is ready in just about an hour and filled with couscous, butternut squash, tomatoes, and chickpeas simmered in a fragrant spiced veggie sauce. This hearty curry is the perfect winter wonder that warms everyone at the table.

This butternut and chickpea curry started as my answer to craving a warm plant-based meal that is full of flavor but still easy to make. After the success of my other favorite curry, chickpea and lentil curry, I wanted to add another one to my cookbook just in time for the fall season.

And since I had some leftover roasted butternut squash, I decided to mix it with chickpeas and a blend of spices to make this comforting tomato-based curry. It turned out to be the perfect meal that the whole family can enjoy together.

🥘 Ingredients

I love that this easy butternut squash and chickpea curry comes together with simple ingredients I can always find. Whether I pick them up at the farmers market or grab them at the grocery store, everything I need is right there:

For The Butternut Chickpea Curry:

Legumes: I love using chickpeas because they make the curry hearty and filling. They also add a nice boost of protein that keeps everyone satisfied.

Vegetables: The butternut squash makes the curry creamy and sweet, while tomatoes, onion, and garlic add flavor and color. I like chopping everything into similar sizes so it cooks evenly.

Herbs: A sprinkle of parsley and cilantro brightens up the whole dish.

Spices: I season with cumin, turmeric, cayenne, and paprika for warmth, then adjust to my taste. A little salt and pepper are key ingredients.

Flavor Boosters: Tomato paste and coconut sugar balance the curry with a touch of sweetness and depth.

Cooking Essentials: Olive oil helps sauté the aromatics, and water keeps the curry at the perfect consistency.

For The Couscous:

Whole Wheat Couscous: I love using this simple grain as the perfect companion for my chickpea and butternut squash curry.

Vegetable Stock: I use vegetable stock to add depth of flavor to the couscous, making it more than just a side dish.

Fresh Mint: I add a refreshing twist to the couscous with fresh mint, which also complements the flavors in the curry.

Sliced Roasted Almonds: I sprinkle these on top for a delightful crunch.

🔪 How To Make

Craving a hearty, flavorful dish? Here’s how I make an easy butternut squash curry with chickpeas that’s delicious and satisfying!

Prep the Veggies and Squash: I start by chopping my veggies and herbs. For the butternut squash, I slice off the top and bottom, then cut it in half widthwise. I peel both halves, cut each half lengthwise, scoop out the seeds, and chop it into cubes.

Sauté Onion And Spices: I heat some oil in a large pot and sauté the onion until soft. Then, I add the garlic and cook for about twenty seconds before stirring in the cumin, turmeric, and cayenne pepper, and cooking for thirty seconds while stirring continuously. Lastly, I add the paprika, tomato paste, sugar, and half the cilantro, parsley, salt, and pepper.

Add Tomatoes And Chickpeas: Next, I add the tomatoes and the drained chickpeas to the pot. Stir well, then I add the butternut squash and water, and cover the pot with a lid.

Simmer The Curry: Once the curry starts simmering, I turn the heat down to low and let it cook covered for about thirty-five minutes.

Cook The Couscous: While the creamy curry sauce is simmering, I cook the couscous according to package directions using vegetable stock or water. Once it’s cooked, I fluff it with a fork and stir in mint and almonds.

Garnish And Serve: Lastly, I garnish the curry with some fresh herbs like cilantro and serve it with the couscous. Enjoy your homemade butternut squash and chickpea curry!

📖 Variations

This flavorful butternut squash chickpea curry is so easy to change up! Here are some of my favorite easy ideas to try:

Creamy Coconut Curry: I swap the water for one can of full fat coconut milk to make the curry extra creamy and rich. I add about half a teaspoon of garam masala to balance the sweetness of the coconut.

Protein Boost Bowl: I like to pan fry one cup of tofu, tempeh, or a half cup of cooked red lentils until golden and stir them in at the end. It makes the curry more filling and hearty.

Veggie Packed Curry: I toss in about two cups of extra vegetables like zucchini, peppers, or broccoli and let them cook until tender. A big handful of spinach or kale at the end adds color and freshness.

🍽 Serving Suggestions

This vegan butternut squash curry is a versatile dish that I love pairing with a variety of sides and mains. Its rich flavors and hearty ingredients make it a great addition to any meal. Here are some of my favorite ways to serve it:

Salads: I like to balance out the warmth of the curry with a refreshing salad. I often serve it with a tomato avocado cucumber salad, a tangy beetroot and feta salad, or roasted cauliflower salad.

Sides: I complement the curry with plant-based sides like air fryer Brussels sprouts, roasted green beans and potatoes, or even more roasted butternut squash.

Appetizer: Sometimes I kick off a meal with this curry as an appetizer, serving it in small bowls with a side of vegan naan for dipping.

🧊 Storage Directions

To Refrigerate: After enjoying this delicious flavorful butternut squash chickpea curry, I store any leftovers in an airtight container. They will keep well in the refrigerator for about three to four days.

To Freeze: Unfortunately, this particular curry doesn’t freeze well due to the texture of the butternut squash which can become mushy upon thawing.

To Reheat: When I want reheat this healthy curry again, I simply reheat it in a saucepan over medium heat. I also microwave it in thirty-second increments till it’s warm all the way through.

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