Warming spices, creamy coconut milk, tomatoes, veggies, chickpeas and butternut squash are combined in this one-pot butternut squash curry recipe. Fall comfort food never tasted so good!

Close-up of butternut squash curry in a pan garnished with cilantro.

Hi friends!

You know how much we love curry recipes around here.

And considering we’re almost into fall, what better way to enjoy a curry than curry with squash and (pumpkin spice for that matter)?

Winter squash (like butternut squash) is super versatile and lasts for a little while in a cold spot in your pantry. I always have some on hand for things like butternut squash sweet potato soup, fritters, mashed squash and curry.

This butternut squash curry is chock-full of goodness and just hits the spot on a chilly fall or winter day!

My absolute favourite type of cooking (and eating) is those hearty fall and winter comfort food recipes. I just love them.

I could seriously enjoy this curry straight out of the pot as is, but it’s also delicious over some rice and garnished with cilantro. Some naan on the side would also be great. Okay, now I’m hungry.

Why We Love This Butternut Squash Curry Recipe

It’s made in one pan for easy cleanup.
You can enjoy it as is or over some cooked rice.
There are lots of yummy ingredients, like chickpeas, squash and veggies.
Of course, it tastes delicious!

How To Make It

Full details are in the recipe card below, but here are the basics:

In a pan, cook onion in some olive oil, then add minced garlic and give that a little cook until it’s fragrant.
Stir in tomato paste and cook for just a bit.
Add butternut squash, bell pepper, chickpeas, and seasonings, and then stir so everything is well coated in the spices.
Stir in broth, tomatoes and coconut milk.
Cover with lid slightly ajar and cook until your squash is tender.
Add chopped kale and cook until wilted. Then stir in some freshly squeezed lime juice (the lime really brightens the dish and add extra flavour).

Collage of steps to make a butternut squash chickpea curry recipe.

You want your cubes of butternut squash to be roughly the size of some dice.

Hand holding a cube of uncooked butternut squash.

Serving Ideas

I could legit devour this butternut squash curry right out of the pot, but if you feel like making things more substantial, any of these work delicious with it:

Coconut rice
Quinoa
Naan
Pita
Dollop of plain yogurt (dairy or non dairy, whatever you prefer)

Tips and Variations

Cut your butternut squash into roughly equal-sized pieces so they cook evenly.
Full-fat coconut milk is recommended here. It’s thick and creamy and just delicious. If you’d rather use a lower fat version, though, go for it.
Instead of kale, try baby spinach. You’ll just have to cook a little less.
The lime at the end really brightens this butternut squash curry. Don’t have lime on hand? Try lemon instead!

Butternut squash curry in a pan garnished with cilantro.

More Delicious Curry Recipes

If you make this butternut squash curry recipe, be sure to leave a comment below!