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Chickpea Butternut Squash Curry

Swarna & Ashmita03.3K views

Vegan-friendly Chickpea butternut squash is creamy, warming, and delicious curry! This yummy vegan curry is jampacked with flavor and healthy ingredients like turmeric, ginger, and it’s very simple to make! Everything comes together in under 30 minutes, as it’s made in an instant pot (or a one-pot).

Vegan Chickpea Butternut squash Curry

Butternut squash is one of my favorite vegetables, it is a versatile ingredient. You can do so much with this ingredient, you can put this in the salad, soups, fried rice, or even in dessert! It is very easy to cook as compared to other winter squash. This easy-to-make vegan chickpea butternut squash curry can be served over basmati rice, quinoa, or as a burrito bowl.

Prepping the butternut squash is quite easy if you wish to roast the whole butternut squash you do not even have to peel the outer thick skin. But if you want to roast them in the piece, then just trim the ends, peel the skin with a peeler and remove the seeds, and you are done! This chickpea butternut squash curry is naturally dairy-free and can be customized to a gluten-free dish.

You’ll love this

  • Chickpea butternut squash curry is Vegan, soy-free, gluten-free, and naturally dairy-free
  • Easy and quick one-pot recipe, comes in under 30 minutes
  • One of the best dump and go instant pot recipe
  • Healthy and super filling
  • Best warming, comforting curry for fall and winter nights
  • A great option for meal prep, and make ahead meals

Ingredients for Butternut squash curry

Chickpea butternut squash curry needs very minimal and common ingredients. You can find the measurements and detailed recipe in the recipe card below.

  • Butternut squash: Cut the butternut squash from ends and peel the outer skin with a peeler and cut into cubes.
  • Chickpeas: you can use either boiled or canned chickpeas
  • Any plant-based milk: It gives the curry a rich, creamy, and thick consistency. I would recommend using coconut milk for this recipe but you can use any as per your preference
  • Veggies: diced tomatoes, sliced onion, and kale (optional)
  •  Ginger, garlic, and onion paste or you can add minced garlic and a few teaspoons chopped garlic, it gives a depth and an aromatic flavor to the curry
  • Spices: Turmeric, cumin powder, a pinch of cinnamon, and paprika
  • Vegetable stock

How to make butternut squash Red curry

  • Prep the red curry paste: In a food processor, add diced onion, garlic, ginger, and a few dried chilies. Blend the red curry paste until it becomes a thick paste (do not add too much water)
  • Cook the curry: Take a pot and add oil and the red curry paste and cook until the paste starts to release the oil. Add the spices, coconut milk, boiled chickpeas, and veggies. Cook for about 20 minutes or until the butternut squash is a little bit soft or fork-tender.
  • Serve Chickpea butternut squash tastes great with basmati rice or quinoa. Drizzle some lime juice and enjoy!

Chickpea Butternut squash curry in Instant pot

  • Press the saute button on your instant pot. Once it gets hot, add oil and onion. Saute until the onion gets soft and translucent. Then add the red curry paste and stir.
  • Add all the spices and salt and stir it to combine. Now add the butternut squash and cooked chickpeas
  • Then add in the water and combine it properly
  • Close the lid and press the MANUAL button or PRESSURE COOK BUTTON. Cook at high pressure for 4 minutes with the pressure valve in the sealing position.
  • Now Quick release the pressure, open the lid, and press the saute button. Now add coconut milk.
  • Finally, add chopped cilantro and drizzle some lime juice and simmer for another 3 to4 minutes on the saute mode.

Some Cooking Tips:

  • Peel the outer skin of butternut squash before dicing it. Make sure you cut the squash into roughly same sized cubes. (for even cooking)
  • You can use either canned or soaked chickpeas.
  • Do not overcook the red curry paste and the spices, it will make the curry bitter.
  • How to make a Butternut squash recipe Gluten-free? If you are using store-bought curry paste make sure it is glutenfree, else this recipe is naturally gluten-free
  • How to store this curry? You can store this curry in an air-tight container in the fridge for about 4 days.
  • Do not have chickpeas? You can try black beans or even lentils. You can also add some extra protein like fried tofu over the butternut squash curry.

More recipes:

Chickpea Butternut Squash Curry

Print
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 436 calories 20 grams fat
Rating: 5.0/5
( 9 voted )

Ingredients

  • 4 cup Butternut Squash (peeled and diced)
  • 14 oz Chickpeas
  • 1 small Onion chopped
  • 2-3 cloves Garlic
  • ½ inch Ginger
  • 1-2 Dried Chili
  • 2 tbsp Olive oil
  • ½ tbsp turmeric powder
  • 1 tbsp Salt
  • 14 oz Coconut milk
  • 1 tbsp ground Coriander
  • 1 tbsp Garam Masala
  • 1 tbsp Ground cumin
  • 1 cup vegetable stock

Instructions

  1. Prep the red curry paste: In a food processor add onion, garlic, ginger, and chili. Make a fine paste.
  2. Heat a pot over low to medium flame, add oil and chopped onion. Stir until the onion turns translucent and soft. Now add the red curry paste. Stir it for about 1 to 2 minutes.
  3. Add in the salt, garam masala, turmeric, coriander, cumin, and cook for about 1 to 2 minutes. Now toss the diced butternut squash, chickpeas, coconut milk, and stock.
  4. Reduce the heat and cover the pot, and let it simmer for about 15 to 20 minutes or until the squash is tender and soft and the curry is thickened.

Notes

  • Peel the outer skin of butternut squash before dicing it. Make sure you cut the squash into roughly same sized cubes. (for even cooking)
  • You can use either canned or soaked chickpeas. 
  • Do not overcook the red curry paste and the spices, it will make the curry bitter. 
  • How to make Butternut squash recipe Gluten-free? If you are using store-bought curry paste make sure it is glutenfree, else this recipe is naturally gluten-free
  • How to store this curry? You can store this curry in an air-tight container in the fridge for about 4 days. 
  • Do not have chickpeas? You can try black beans or even lentils. You can also add some extra protein like fried tofu over the butternut squash curry.
Did You Make This Recipe?
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