Butternut squash chickpea curry- 5 amazing versions to try!

A bowl of butternut squash chickpea curry can be the best comfort food to enjoy in any season and the best part is that it can be served with a variety of accompaniments. Combine this hot dish with any leftover supper and the final result will be a whole and sumptuous meal.

Butternut squash is the spotlight ingredient of these curries because of the unique texture and sweet flavor it imparts to them. It is also a fiber-rich and calorie-less veggie with a lot of essential nutrients. We are going to give you five amazing recipes that you can prepare with the butternut squash and chickpea combo.


Creamy coconut delight with chickpeas and squash

This is the warmer and healthier version of the butternut squash and chickpea curry and has a super-rich texture due to the coconut milk and rice base.


  • 400g of butternut squash, diced
  • 400 g chickpeas, soaked
  • 150 g baby spinach
  • One lemon
  • 400 ml coconut milk, half-fat
  • 200 ml of vegetable stock
  • One onion, chopped
  • One garlic clove, chopped,
  • One inch ginger block, chopped
  • One red chili, diced
  • Some groundnut oil
  • Half tsp turmeric powder
  • One tsp each of ground cumin, coriander, and garam masala powder

Make a paste of chili, ginger, garlic, and onion and sauté it for some time in a pan with around one tsp oil. Now, put in the spices and sauté till the paste gets aromatic. Then add the chickpeas and squash and mix well followed by adding the stock and coconut milk.

Let the mix simmer for about 30 minutes until the sauce becomes thick. Add spinach to the curry and cook till they wilt. Finally put in the lemon juice and serve the curry hot.

The butternut bean curry

This recipe is more like a flavor twist of the butternut squash and chickpea curry we discussed above along with adding greens to make the final dish even healthier.  This dish can be even kept in the refrigerator for longer to be served later too.


  • One kg butternut squash, peeled and diced
  • 800g chickpeas, soaked
  • 200 g green beans, chopped (you can use frozen peas too)
  • One liter hot stock
  • 25o ml coconut cream
  • Two onions, chopped
  • Five cloves garlic, minced
  • Two-inch ginger block, minced
  • Two tbsp each of turmeric and coriander powder
  • One tbsp cumin powder
  • Two tbsp mustard seeds
  • One tbsp cumin seeds
  • 12 pods of cardamom split
  • Some curry leaves
  • Three tbsp oil

Heat the oil in a pan and then cook the curry leaves, seeds, and cardamom in it till the seeds start popping. Now add the onions, ginger, and garlic into the mix and sauté well. Now cook the spices with the mix too for about one minute.

Add the stock to this mix now let it boil. Put the squash into the stock and cook for about 15 minutes. Lastly, add beans, chickpeas, and coconut cream and cook until the sauce becomes thick. Serve the curry with rice.

Veggie delight curry

This is an absolutely vegan version of the butternut squash chickpea curry where more veggies are made a part of this great dish. The colorful curry looks so delectable and is super easy to prepare.

butternut squash chickpea curry


  • 400g of butternut squash, diced
  • 400 g chickpeas, soaked
  • Three cups of spinach
  • 400 g tomatoes, chopped
  • One big capsicum, chopped and seeds removed
  • A big bunch of coriander leaves
  • Three cups of stock
  • One onion, chopped
  • Three garlic clove, chopped
  • One inch ginger block, chopped
  • One red chili, diced
  • Two tbsp of olive oil
  • One tsp turmeric powder
  • One tsp each of ground cumin, coriander, and garam masala powder
  • One tsp red chili, chopped
  • Half tsp sea salt
  • Some black pepper powder

Heat oil in a pan and then cook onion in it till they get golden brown. After that, add red chili, garlic, ginger, coriander, and cook.  Mix the spices later and cook enough to make them aromatic only.

Now, put tomatoes in the mix and stir followed by adding the chickpeas, squash, and the capsicum. Put in pepper and salt and then let the mixture simmer for around 30 minutes, stirring in between at regular intervals. The curry would thicken now and check if the squash is cooked.

Take the pan off the heat and start adding spinach to it gradually. Mix one batch of it and stir till they wilt and then repeat the same. When all the spinach is nicely mixed with the curry, your dish is ready to serve.

Thai butternut squash chickpea curry

Asian flavors have something unique about them as the spice combinations are just too uniquely aromatic. This healthy dish can be a great weeknight meal and also tastes amazing even when leftover.


  • Five cups butternut squash, peeled and diced
  • Two can of chickpeas, drained
  • Four cups of baby spinach
  • One big onion, chopped
  • Two carrots, chopped
  • Four cloves of garlic, minced
  • Two inches ginger block, minced
  • Two chili peppers, minced
  • 5 tbsp red curry paste (watch how to make it)
  • Three tbsp soy sauce
  • Two tbsp coconut sugar
  • One can of coconut milk, full cream
  • One tbsp lime juice or white vinegar
  • Fresh coriander
  • One cup broth
  • Coconut oil, for cooking
  • Salt, as per taste

Heat oil in a pan and cook carrots and onions in it until they get soft. Add the chili peppers, curry paste, ginger, and garlic and cook enough to make the spices aromatic. Add the broth and coconut milk at this stage and mix well.

Now put in the soy sauce, coconut sugar, and the squash and combine everything. Let the mix boil for around twenty minutes or till the squash softens. Cooldown the mix and then puree half of the prepared curry.

Add the pureed curry back to the remaining curry and then cook it with the chickpeas added. Once the mix starts simmering, add the spinaches gradually till they wilt nicely. Serve hot with some vinegar and seasoning garnished on the top.

The Indian style butternut chickpea curry

This butternut squash and chickpea curry need no accompaniment as the curry is prepared with grains and the result is a full meal itself. This curry is low on fats and amazingly fragrant with a lot of healthy veggies.


  • One butternut squash, peeled and diced
  • 400g can of chickpeas, drained and rinsed
  • One red onion, sliced
  • Four big tomatoes, chopped
  • 300 ml stock
  • Three tbsp Greek yogurt
  • Two tbsp curry paste
  • 200g basmati brown rice, cooked
  • One tbsp olive oil
  • A bunch of coriander leaves

Heat the oil in a pan and sauté the squash in it until it gets soft. Put in the curry paste and onions to it and sauté more. Add stock in the pan and cook until the squash gets fully soft.

Put in the chickpeas and tomatoes now and cook the mix till the tomatoes soften a bit. Turn the heat off and then mix the coriander and yogurt in the curry gently. Set the rice in a bowl and serve the curry over it.


We hope that by now you are all set to rush to the supermarket and gather the ingredients of the butternut squash chickpea curry recipe that you are going to try tonight. Do share with us how you liked them and share any recipe with us that you may have.

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