This butternut squash and chickpea curry is delicious, so easy to make and is one of my favourite vegan curry recipes. It's perfect for a tasty weeknight dinner and great for making ahead too.
Jump to:
This was the very first curry I posted on this blog, we love a good curry so it won't be a surprise to you that I went on to publish quite a few more. Like my Mushroom Curry and my Cauliflower and Chickpea Curry all these curries have become firm family favourites.
This butternut squash and chickpea curry is really easy to make, and not too spicy so the kids can enjoy it too. It's perfect for making ahead and is a great weeknight meal.
Made with just a few simple ingredients and store cupboard staples, you can have this curry on the table in about an hour. Just serve it with basmati rice and naan bread and you have a lovely satisfying meal.
What You'll Need
- Butternut Squash - Butternut Squash is the star of this curry, it's such a great vegetable to use in a curry adding sweetness and texture to it. Harvested in late summer butternut squash is a hardy vegetable that can be found in supermarkets throughout the year. When buying butternut squash make sure it feels heavy when you pick it up, the skin should be smooth, and wrinkle-free and there should be no traces of mould anywhere.
- Chickpeas - Canned chickpeas are perfect for this recipe but you can use dried chickpeas if you prefer you will just need to adapt the time to allow for the cooking of the chickpeas.
- Spinach - I use baby spinach for this recipe, baby spinach is milder in flavour so it won't overpower the flavour of your curry. You could also use frozen spinach if you like, I would thaw it first and remove any excess water from it before adding it to the curry sauce.
- Indian Spices - You will need ground turmeric, garam masala, ground coriander and cumin seeds. If you can't find cumin seeds ground cumin will work too.
- Other ingredients needed - you will also need an onion, garlic, fresh ginger, a can of chopped tomatoes, one green bell, vegetable stock and fresh coriander (cilantro), salt and black pepper.
How to Make Butternut Squash and Chickpea Curry
*This is a quick visual guide, please see the recipe card below for full instructions and the ingredient list.
1. Start out by toasting the cumin seeds, I do this by heating a small frying pan over medium heat, adding the cumin seeds and toasting for about 2 minutes, giving a little shake of the pan a couple of times. Next, heat the oil in a large saucepan, add the onion along with a pinch of salt then cook for about 8 minutes until they are golden, add a tablespoon or two of water if they start to stick. Then add the ginger, garlic and red chilli, cook for about two minutes then add the spices, mix well and cook for about 1 minute.
2. Now add the butternut squash and stir until it is coated in the spices.
3. Then add the can of tomatoes and stir well, and add the pepper and stir well.
4. Next, add the chickpeas and stir well.
5. Now pour in the vegetable stock. Stir well and leave it to simmer for about 30 minutes stirring occasionally so it doesn't stick to the bottom of the pan.
6. After 30 minutes the curry should be reduced by a third and the butternut squash should be cooked. Stir in the cilantro/coriander now. Turn off the heat and then stir in the spinach, it will wilt with the heat of the curry. I do this in two batches, drop a large handful of spinach into the curry stir it gently until it is wilted then repeat with the remaining spinach.
Expert Tips
- Spices - Don't burn the spices! They only need a minute but if you cook them any longer you risk burning them. Burnt spices will ruin your curry.
- Prep the squash - this really talked the longest time to prep so you could prep this in advance or use pre-cut squash.
- Roast the squash - you could also try adding my Air Fryer Butternut Squash to do this for some extra flavour.
Variations
- Swap the squash for sweet potatoes - If you're not keen on butternut squash then sweet potatoes would be a great substitute. Follow the recipe the same way but you may need to adjust the cooking time.
- Swap the spinach for kale - if you fancy a more earthy curry then try adding kale instead of spinach. You will need to cook the kale for longer though so do bare that in mind.
- Make it creamy - I've made this curry with coconut milk which results in a rich and creamy version of this curry and is definitely worth a try. I would recommend using full-fat coconut milk.
- Don't like chickpeas? Try using white beans instead, cannellini beans or great northern beans work well or swap with another protein source such as tofu.
FAQs
Yes, you can. This freezes very well. Leave it cool then transfer any leftovers to freezer bags or a freezer suitable container. Store in the freezer for up to 3 months. Defrost in the fridge overnight before you reheat it.
Absolutely! Like all good curries, this curry will taste even better the next day as all those flavours meld into each other! Transfer the leftovers into an airtight container and store them in the refrigerator for up to 5 days.
The sauce will thicken slightly once refrigerated. You may need to add a splash of water or stock to loosen it out a bit.
Serving Suggestions
We usually have this with rice and naan or chapati. Brown rice is particularly good with this curry. Quinoa is also a good option too. Any leftovers are particularly good with baked potatoes, which is a great lunch option.
More Great Vegan Curries
If you're looking for some seriously tasty vegan curries then I have you covered. This Chickpea and Lentil Curry is such a good curry and great for meal prep. It's packed with goodness and ready in under 30 minutes. My Jackfruit Curry is another very popular curry on my blog, it's rich and creamy and so easy to make! Finally, my Lentil and Potato Curry is a really great winter warmer and perfect for a Friday night curry.
Butternut Squash and Chickpea Curry
Ingredients
- 1 large onion finely chopped
- 2 tablespoon olive oil
- 1 thumb-size piece of ginger peeled and grated
- 3 cloves of garlic minced
- 1 teaspoon finely chopped red chilli
- 1 teaspoon cumin seeds toasted
- 1 heaped tsp ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon Garam Masala
- 1 14.5oz can of chopped tomatoes (400g)
- 2 ½ cups butternut squash (380g) peeled and cut into cubes
- 1 large green bell pepper pith and seeds removed then cut into medium chunks
- 1 15oz can of chickpeas (420g) drained
- 2 cups of vegetable stock (400ml)
- 3 cups of fresh spinach (90g)
- A small handful of fresh cilantro/coriander leaves & stems, chopped + more for garnish
- ½ teaspoon of sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Heat a small frying pan, add the cumin seeds and toast for about 2 minutes, giving a little shake of the pan a couple of times. Set aside.
- Heat the oil in a large saucepan, add the onion and cook for about 8 minutes, until they are golden. Then add the ginger, garlic and red chilli, chopped cilantro/coriander stalks. Cook for about two minutes then add the turmeric, garam masala, ground coriander and cumin seeds, mix well and cook for about 1 minute. Making sure not to burn the spices.
- Now pour in the tin of tomatoes and stir, add the butternut squash, peppers and chickpeas, and stock. Add the salt and pepper. Leave to simmer for about 30 minutes stirring occasionally so it doesn't stick to the bottom of the pan. Check the seasoning again.
- After 30 minutes the curry should be reduced by a third and the butternut squash should be cooked.
- Turn off the heat and then start adding the spinach. Add it one large handful at a time, gently stir it in and as soon as it wilts down. Repeat with the remaining spinach. Once all the spinach has been added the curry is ready to serve.
- Serve with rice and/or naan and some extra coriander leaves.
Notes
- Spices - Don't burn the spices! They only need a minute but if you cook them any longer you risk burning them. Burnt spices will ruin your curry.
- Butternut squash - I peel the squash for this curry. If I was roasting the butternut squash then I wouldn't peel it. But seeing as it's going in this curry I don't want the skin in there.
- Leftovers - Any leftovers can be stored in the fridge once they have cooled down. It will keep for up to 3 days. This tastes even better the next day, so you may very well end up having curry two days in a row, which is my kind of heaven!
- Freezing - This freezes very well, just let it cool before you freeze it and defrost fully before you re-heat it, it will keep in the freezer for about a month.
- Nutritional Information - all nutritional information shared is an estimate based on third-party calculations. If calorie count and/or nutritional values are important to you, we recommend putting the ingredients through whichever online nutritional calculator you prefer. Calories can vary depending on which brands were used. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
- Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for the best results.
Nutrition
*This recipe was first published in Febuary 2016. It has now been updated with new photos, a step-by-step guide and nutritional information.
Hananja Donald
Easy and delicious! I didn't have fresh coriander, green pepper or garam masala and it was still so yum! Used fresh tomatoes. Cooked mine a bit longer than 30 min but maybe my butternut chunks were bigger. Look forward to trying more of your curries!
Michelle Alston
Hi Hananja, thank you so much I'm so glad you liked it 🙂
Hillel Grand
It was so good and comforting I ate it the next day also and it taste better the next day !!!
Michelle Alston
Thanks so much Hillel, I'm so glad you enjoyed it 🙂
Graham (Cambridge)
Made a batch the other evening. Fantastic. Froze three servings and had a second one last night. I was eating alone and yet kept commenting to myself, "this tastes even better this evening". If you can talk to yourself about a recipe - it's gotta be good!!!! 🙂
Was going to try the mushroom curry recipe tonight, but no coconut milk, so that will have to wait until another day. Looking at the Cauliflower and Chickpea curry now.
Great site. Clearly presented menus. Result? Tasty Food. Thanks Michelle!
If you haven't been to the roof on Ely Cathedral, it's worth doing. Great view.
Michelle Alston
Hi Graham, thanks so much for your lovely comment. I'm so glad you're enjoying the recipes. I have been to Ely Cathedral many times but have yet to make the trip to the top, it's on my to-do list though!
Chloe
Went down very well and made masses. I realised too late that I was out of chickpeas so i subbed in some chana masala lentils instead. Took a lot longer and more liquid was needed but tasted great. The butternut squash was a lovely consistentency.
Michelle Alston
Thanks Chloe, I'm so glad you enjoyed it 🙂
Carol
Today Monday, I wanted a recipe to use a butternut squash I had with chickpeas and peppers, fortunately for me I decided to use this one, It was absolutely fabulous, my husband though so too and has already asked me to make it again at the weekend !!!!! Thank you so very much Michelle, I will be looking at your blog later for other ideas.
Michelle Alston
Hi Carol, that's so lovely to hear! I'm so glad you both enjoyed it x
Kim Richter
Delicious, and my 12 year old and husband loved it too!
Michelle Alston
Thanks so much Kim, I'm so glad you all enjoyed it 🙂
Debbie Atkins
Good flavour. Straight forward to cook & I roasted my squash. My kids enjoyed it but I would like a thicker, richer sauce. We ate it with basmati rice, onion bhaji & paratha.
Michelle Alston
Hi Debbie, thanks for the feedback. I'll be making this again soon so will try and make a thicker sauce. I'm so glad your kids enjoyed it though. Mx
Ksenia @ At the Immigrant's Table
I *live* for weeknight curries, and this looks amazing! Do you know if it'll freeze well? Also, love your cooking stages photos.
Michelle Alston
0Thanks so much, Ksenia. Yes, it freezes really well 😉
Mindy Fewless
This looks so hearty and comforting!! Can't wait to make it!
Emese @ My Pure Plants
The colors of this curry are so mesmerizing. Spinach - tomato - butternut squash. It looks super delicious. Can't wait to try it. Thanks for sharing.
Emily
I absolutely love butternut squash but was running out of ways to cook it, thanks so much for the inspiration!
Pam Greer
I love all your curries, but I think this one might be my favorite! The butternut squash is the perfect vegetable for curries!
Sara Welch
What a savory dinner! Looking forward to making this tonight and enjoying again and again this fall!
Ahu
Wow, how cool you got to see him up close! What a memorable moment.
The colors and flavors of this dish are striking. This is so my kind of dish, I eat Indian at least once a week - do you think this could be done in the slow cooker or would it all go to mush?
Michelle Alston
Hi Ahu,thanks so much, I love Indian food too 😉 I've never used a slow cooker so I couldn't say for sure, but yeah I think it would probably go to mush if it was cooked for too long. Hope this helps x
Amira
Woow this is really news and you had to tell someone, somewhere .. he is a living legend. Being on earth next to people like him makes me feel so dumb . Loved your recipe. Pinning for my meatless days.
Michelle Alston
I now right, I felt exactly the same! Really glad you liked it Amira 😉
Raymund
I love how this recipe gets better a day after, I can already imagine having this two days in a row! 🙂