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!
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) are super versatile and they last for a little while in a cold spot in your pantry. I always have some on hand for things like butternut squash 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 fave type of cooking (and eating) is those hearty fall and winter comfort food recipes. I just love ’em.
I could seriously enjoy this curry straight outta the pot as is, but it’s also delicious over some rice…and garnished with cilantro…and maybe some naan on the side. Ok, now I’m hungry 😉
Why We Love Butternut Squash Curry
- It’s made in one pot for easy clean up
- Gluten free
- Dairy free
- Great for meal prep!
- Reheats well
- 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.
- Add minced garlic and give that a little cook.
- Stir in tomato paste.
- Add squash, spices/seasonings, chickpeas and bell pepper.
- Give everything a little stir so everything is well coated in the spices.
- Stir in broth, tomatoes and coconut milk.
- Cover ajar and cook until your squash is tender.
- Add chopped kale and cook until wilted.
- Stir in some freshly squeezed lime juice and enjoy!
Hungry for more? Subscribe to the Girl Heart Food Newsletter!
You want your cubes of butternut squash to be roughly the size of some dice…
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
- Dollop of yogurt (regular or coconut)
More Recipe Tips
Cut your butternut squash into roughly equal-sized pieces so they cook evenly.
Full coconut milk is recommend 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!
Store leftovers in a covered container in the fridge and enjoy within 3 to 4 days. This vegan curry reheats well in a pot on the stove-top.
More Curry Recipes You May Enjoy
- Chickpea and Lentil Curry – Hearty, satisfying and super flavourful.
- Fish Curry – Cod fillets are nestles into a rich coconut curry broth and combined with lots of veggies for one scrumptious meal.
- Chickpea Cauliflower Curry – Lots of cauliflower and hearty chickpeas in this simple curry recipe.
Hope you love this vegan curry recipe as much as we do!
Until next time, take care and chit chat again soon!
Make this butternut squash curry? That’s awesome! Love it if you left a comment below. Many thanks!
Butternut Squash Curry (with chickpeas)
- 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). Mine was about 1 pound, 5 ounces before peeling. You'll want about 4 cups in total.
- 1.5 tablespoons curry powder
- 1 teaspoon pumpkin pie spice
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper powder
- 19 ounce can of unsalted chickpeas , rinsed and drained (about 2 cups)
- 1 bell pepper , diced
- 1 cup unsalted vegetable broth
- 398 millilitre can of tomatoes (about 1.5 cups)
- 400 millilitre can full fat coconut milk
- 3 to 4 cups kale , leaves removed from stems and cut into bite-size pieces (loosely packed)
- 2 to 3 tablespoons fresh lime juice
- chopped cilantro (garnish, optional (to taste))
- In a 12-inch enameled skillet on medium heat, add olive oil.
- Once shimmering, add onion and cook 3 to 5 minutes or until softened.
- Add garlic and cook 1 minute.
- Add tomato paste and cook 1 minute.
- Stir in butternut squash, curry powder, pumpkin spice, salt, pepper, cayenne, chickpeas, bell and pepper. Stir.
- Pour in vegetable broth, tomatoes (crush with your hands or potato masher before adding to pot) and coconut milk.
- Bring to simmer, cover (just slightly ajar) and cook about 20 minutes or until butternut squash has softened.
- Stir in kale and cook until just wilted, about 5 minutes.
- Stir in lime juice. Taste for seasoning and adjust, if necessary.
- Portion, garnish (if desired) and enjoy. Great with rice.
- Cut your butternut squash into roughly equal-sized pieces so they cook evenly.
- Full coconut milk is recommend 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 things. Don’t have lime on hand? Try lemon instead!
- Store leftovers in a covered container in the fridge and enjoy within 3 to 4 days. This vegan curry reheats well in a pot on the stove-top.