Butternut Squash Chickpea Curry
40 min
|
easy
|
Mediterranean diet,
paleo-friendly,
vegan,
vegetarian
Recipe by Eunice
Introduction
Creamy, coconut-laced, and properly seasoned, this South Asian-inspired butternut squash chickpea curry balances sweet squash with warm cumin, turmeric, curry powder, a whisper of cinnamon, and a little bouillon for that deep, savory finish.
It is a weeknight hero and meal-prep staple, vegan and budget-friendly, perfect over rice or scooped with warm naan when you want big flavor without fuss.
Ingredients (4 servings)
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Ingredients:
- 1 Tbsp olive oil olive oil
- 1 small onion, finely chopped onion 1 ct small
- 2 garlic cloves, minced garlic 0.18 head (for garlic cloves)
- 1 Tbsp fresh ginger root, grated fresh ginger root 0.21 oz
- 2 tsp curry powder curry powder 0.14 oz
- 1 tsp vegetable bouillon powder granulated vegetable bouillon 0.14 oz
- 1 tsp ground cumin ground cumin 0.08 oz
- ½ tsp turmeric ground turmeric 0.05 oz
- ¼ tsp ground cinnamon ground cinnamon 0.02 oz
- 2 cups butternut squash, peeled, cubed butternut squash 0.91 lb
- 1 can (15 oz) chickpeas, drained, rinsed chickpeas 1 can (15 oz)
- 1 can (13.5 oz) coconut milk unsweetened full-fat coconut milk 1 can (14 oz)
- ½ cup vegetable broth vegetable broth 0.25 lb
- ½ tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
How to Make Butternut Squash Chickpea Curry
-
Prep the aromatics and squash
Finely chop the onion, mince the garlic, and grate the ginger so they melt into the sauce instead of standing out in chunks.
Peel and cube the butternut squash into 1/2 inch pieces for even cooking and a lush, spoonable bite.
-
Sweat the onions
Heat the olive oil in a wide heavy pot over medium heat until it shimmers.
Add the onion with a pinch of salt and cook 5 to 7 minutes, stirring, until translucent with light golden edges.
-
Bloom the flavor base
Stir in the garlic and ginger and cook 30 to 45 seconds until fragrant, keeping the heat medium so they do not scorch.
Add the curry powder, vegetable bouillon powder, cumin, turmeric, and cinnamon, and stir 30 to 60 seconds to bloom the spices in the oil.
If the pan looks dry or spices start to stick, splash in a tablespoon of the vegetable broth and scrape up the fond.
-
Build the curry
Add the butternut squash, chickpeas, coconut milk, and vegetable broth, then season with the salt and black pepper.
Stir to combine and bring to a gentle simmer.
-
Simmer to tenderness
Lower the heat to maintain a steady but gentle bubble and cook 15 to 20 minutes, stirring occasionally, until the squash is tender and the sauce has thickened slightly.
For a thicker, creamier texture, lightly mash a few squash cubes or chickpeas against the side of the pot and stir them back in.
-
Finish and rest
Taste and adjust salt and black pepper until it sings, then turn off the heat and let the curry rest 5 minutes so the flavors settle and the sauce clings.
If the sauce is thicker than you like, loosen with a splash of broth; if it is thin, simmer uncovered a couple more minutes.
-
Serve
Ladle into bowls and serve hot with rice, quinoa, or warm flatbread, and hit it with a last twist of black pepper if you like a little bite.
Substitutions
- Butternut squash -> sweet potato or kabocha squash
- Sweet potato keeps the sunset color and brings a touch more sweetness, while kabocha stays a bit firmer and nutty, giving the curry richer depth without losing the creamy vibe.
- Coconut milk -> cashew cream
- Blend 3/4 cup soaked cashews with 3/4 cup water until silky and use in place of the coconut milk for a neutral, ultra-creamy body that remains fully plant based and luxuriously thick.
- Chickpeas -> canned lentils or white beans
- Canned brown or green lentils mimic the hearty bite of chickpeas but soak up spices even more, while cannellini beans go extra creamy for a softer, stew-like finish.
Tips
- Cut squash evenly for control
- Aim for consistent 1/2 inch cubes so every piece turns tender at the same time and you do not end up babying a few stubborn chunks.
- Bloom spices properly
- Give the spices 30 to 60 seconds in hot oil to wake up their oils, then move on before they darken, which can make the curry taste dull or bitter.
- Keep the simmer gentle
- A soft bubble prevents the coconut milk from breaking and preserves that lush, glossy sauce, so manage the flame like a pro and do not let it rage.
- Season in layers
- The bouillon adds savory depth early, but finish with salt to taste at the end so the flavors pop and the sweetness of squash does not flatten the profile.
- Thicken without cornstarch
- Mash a few cubes of squash or chickpeas into the sauce for built-in body and a natural creamy texture.
- Store smart
- Turmeric will stain plastic, so cool the curry and stash it in glass containers for clean storage and better flavor protection.
Nutrition Facts *
| Energy | 475 | kcal |
|---|---|---|
| Protein | 9 | g |
| Total Fat | 33 | g |
| Carbohydrates | 42 | g |
| Dietary Fiber | 10 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My sauce is too thin, how do I fix it?
- Simmer uncovered for 3 to 5 minutes to evaporate excess liquid, and mash a few squash cubes into the sauce to thicken naturally without dulling flavor.
- The curry tastes flat, what should I add?
- Add a pinch of salt first, then a small splash of vegetable broth to spread flavors, and if you want more warmth bump the curry powder by 1/2 teaspoon and simmer 2 minutes.
- Can I use frozen pre-cut butternut squash?
- Yes, add it straight from the freezer and simmer a few extra minutes; it may release a bit more water, so finish uncovered to reach your preferred thickness.
- Can I make this in an Instant Pot?
- Yes, saute onion, garlic, ginger, and spices on Saute, add remaining ingredients, pressure cook on High for 4 minutes, quick release, and stir to thicken on Saute if needed.
- Why does my curry taste bitter?
- Spices likely scorched or were not bloomed properly; fix by adding a few spoonfuls of coconut milk or broth and simmering gently for a couple minutes to round the edges.
- Does it freeze well?
- It freezes nicely for up to 2 months, though coconut milk can separate slightly when thawed; just rewarm gently and stir until smooth.
Serving Suggestions
Big city cozy on a spoon, this curry loves steamy basmati rice or garlicky sauteed greens, and a sprinkle of toasted cashews adds crunch that plays against the creamy sauce.
Roast the squash cubes first for caramelized edges and deeper sweetness, or finish the pot with a spoon of chili crisp for heat that wakes up the warm spices without bulldozing them.
More pairings:
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