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!

Butternut Squash Curry With Chickpeas

Dawn | Girl Heart Food

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!

Print Recipe Save Recipe

Prep Time 10

Cook Time 35

Total Time 45

Course Main Course

Servings 6 servings

Ingredients

2 tablespoons olive oil
1 yellow onion, peeled and diced
4 cloves garlic, minced
1 to 2 tablespoons tomato paste, depending on how much tomato flavour you want
1 small butternut squash, peeled, seeds removed and cut into small cubes, about 1-inch (about 4 cups in total)
1 bell pepper, diced
1 (19-ounce) can no salt added chickpeas, rinsed and drained
1.5 tablespoons curry powder
1 teaspoon pumpkin pie spice
¾ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cayenne pepper
1 cup low sodium vegetable broth
1 (13.5-ounce) can whole peeled tomatoes, about 1 ¾ cups
1 (13.5-ounce) can full-fat, unsweetened coconut milk
3 cups chopped kale (bite-size pieces, leaves only, no stems), loosely packed cups
2 tablespoons fresh lime juice, from about 1 lime
Chopped cilantro, garnish to taste (optional)

Instructions

Heat olive oil in a 12-inch heavy-bottomed sauté (or deep) pan over medium heat.
Note: The pan should have a lid for use later.
Add onion and cook, stirring often, until softened, about 3 to 5 minutes.
Stir in garlic and cook for 1 minute.
Stir in tomato paste and cook for 1 minute.
Stir in butternut squash, bell pepper, chickpeas, curry powder, pumpkin spice, salt, black pepper and cayenne pepper. Mix everything together so it's well coated in the spices.
Pour in vegetable broth, tomatoes (crush tomatoes with your hands or roughly mash with a potato masher before adding to the pan) and coconut milk. Stir.
Bring to a simmer, cover (with lid slightly ajar) and cook for 20 minutes or until butternut squash has softened.
Stir in kale and cook until just wilted, about 5 minutes.
Stir in lime juice.
Garnish (if desired) with chopped cilantro. Great served with rice or enjoy as is.

Notes

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..
The lime at the end really brightens things. Don’t have lime on hand? Try lemon instead!

A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Keyword butternut squash chickpea curry, winter squash curry

Tried this recipe?

If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!