Butternut Squash Chickpea Curry

butternut squash and chickpea curry in a large black skillet.

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5 from 5 reviews

Butternut Squash Chickpea Curry is a flavorful recipe that makes a great side dish or a vegetarian main course.


  • 1 tbsp vegetable oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, peeled and minced
  • 1 medium butternut squash, peeled and chopped — about 5 cups squash
  • 2 tsp curry powder
  • 1/2 tsp dry cardamom 
  • 3 tbsp red curry paste
  • a 14 1/2 oz can coconut milk – shake well before opening and using
  • a 14 1/2 oz can roasted tomatoes
  • 1 tsp honey
  • a 14 1/2 oz can chickpeas
  • 2 cups or so baby spinach
  • 1 tbsp chopped cilantro


  1. Start the onions: Heat the cooking oil in a large skillet on medium heat. Add the onions, sauté until they soften, about 5 minutes.
  2. Add the garlic and ginger. Cook until the garlic starts releasing its fragrance, about one minute.
  3. Stir in the squash along with the curry powder and cardamom. Add the coconut milk, followed by the curry paste, honey and tomatoes. Stir to combine the ingredients.
  4. Bring the liquid to a vigorous simmer, then reduce heat to medium low. Simmer covered until the squash starts to get soft, about 20 minutes.
  5. Add the chickpeas and spinach, stirring to combine. Simmer for another 5 minutes, uncovered. Finish the dish by sprinkling the cilantro over the curry.
  6. Serve the butternut chickpea curry with rice or other grain, as a vegetarian main or a side dish.


  • A shallot can be used instead of an onion if you like.
  • Other winter squash, such as kabocha and buttercup squash, can be used instead of butternut squash.
  • An ice cream scooper can be hand for scooping out the squash seeds.
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