Introduction

Remember those chilly evenings when all you craved was a warm hug in a bowl? This Butternut Squash and Chickpea Curry is exactly that! It’s like a cozy blanket for your taste buds, bursting with comforting flavors and vibrant colors. What I love most is how incredibly easy it is to whip up, making it perfect for those busy weeknights when you still want something truly special and nourishing. Get ready to create a meal that will have everyone asking for seconds!

Why You’ll Love This Recipe

Fast: From pantry staples to a delicious meal in under an hour.
Easy: Simple steps that even beginner cooks can master.
Giftable: Make a big batch and freeze portions for easy make-ahead meals or to share with friends.
Crowd-pleasing: The sweet squash, creamy coconut milk, and hearty chickpeas are a winning combination for everyone.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need to create this magical curry:

2 cups baby spinach: Fresh and vibrant, it wilts in at the end for a pop of green goodness.
1 lb butternut squash: The star of the show! Look for one that feels heavy for its size.
1 can chickpeas: These little powerhouses add a wonderful texture and protein boost.
1 handful fresh cilantro: For that bright, fresh finish – don’t skip it!
1/2 tbsp ground coriander: Earthy and aromatic, it adds a wonderful depth.
2 large garlic cloves: Because everything is better with garlic, right?
1 tbsp fresh ginger: Adds a lovely zing and warmth.
1 medium red onion: Sweetens as it cooks, forming a beautiful base.
1 can tomatoes: Diced or crushed, they’ll form the rich sauce base.
1 can coconut milk: Full-fat is best for that luxuriously creamy texture.
1 cup vegetable stock: Helps everything simmer together beautifully.
1/4 tsp freshly ground black pepper: A little pepper goes a long way.
1/2 tbsp mild chili powder: Just enough to add a gentle warmth.
1/2 tbsp garam masala: This magical Indian spice blend is pure comfort.
1/4 tsp salt: To enhance all those lovely flavors.
1 tsp salt and freshly ground black pepper: For that final seasoning touch.
1 tbsp coconut oil: Or your favorite cooking oil for sautéing.
1 tbsp vegetable oil: To help get things started.
1/2 tbsp ground cumin: Smoky and warm, it’s a curry essential.

How to Make It

Ready to get cooking? Let’s dive in!

Prep Your Squash: First things first, let’s get that butternut squash ready. You’ll want to peel it, scoop out the seeds, and then chop it into nice, bite-sized 1-inch cubes. This ensures it cooks evenly.
Mince the Aromatics: Finely chop your garlic and mince that fresh ginger. These little powerhouses are going to infuse so much flavor!
Dice the Onion: Dice up your red onion. It’ll melt into the sauce beautifully as it cooks.
Rinse Those Chickpeas: Give your can of chickpeas a good drain and rinse. They’re ready to join the party!
Heat the Pot: Grab a large pot or a Dutch oven. Add your coconut oil and vegetable oil and heat them over medium heat.
Soften the Onion: Toss in your diced red onion and let it cook until it’s soft and a little bit translucent, usually about 5-7 minutes. The kitchen will start to smell amazing already!
Add Garlic and Ginger: Now, stir in your chopped garlic and ginger. Cook for just 1 minute more until they’re super fragrant. Be careful not to burn them!
Spice it Up! Sprinkle in your ground coriander, cumin, chili powder, garam masala, and black pepper. Stir everything around and let those spices toast for about 30 seconds. This really wakes up their flavors.
Coat the Squash: Add your cubed butternut squash to the pot and give it a good stir to coat all those beautiful orange pieces with the fragrant spices.
Add Liquids: Pour in your can of tomatoes and the vegetable stock. Give it a good stir and bring it all to a gentle simmer.
Let it Simmer: Cover your pot and let it cook for about 15-20 minutes. You’ll know it’s ready when the butternut squash is nice and tender when you poke it with a fork.
Creamy Goodness: Stir in your can of coconut milk and those drained chickpeas.
Thicken the Sauce: Let it continue to simmer, uncovered, for another 5-10 minutes. This is when the sauce will thicken up beautifully, getting wonderfully rich and creamy.
Wilt the Spinach: Finally, stir in your baby spinach. It only takes a minute or two for it to wilt down into the curry.
Season to Perfection: Taste your curry and add salt and freshly ground black pepper as needed. This is your chance to make it just right for you!
Garnish and Serve: Garnish with that fresh cilantro you set aside, and serve this delicious curry hot!

Substitutions & Additions

This recipe is wonderfully forgiving! Feel free to play around and make it your own:

Squash Swap: If butternut squash isn’t your favorite, sweet potato or even pumpkin would be delicious substitutes.
Veggie Power: Toss in some chopped bell peppers, sweet peas, or green beans along with the squash for extra color and nutrients.
Spice Level: Want it spicier? Add a pinch of cayenne pepper or a finely chopped fresh chili with the garlic and ginger.
Protein Boost: For an even heartier meal, add some cooked chicken, shrimp, or tofu when you add the chickpeas.
Creamier Coconut: For an extra rich curry, use full-fat coconut milk and perhaps a splash of heavy cream at the end (though it’s fantastic without!).

Tips for Success

A few little tricks to ensure your curry is absolutely perfect every time:

Don’t Overcook the Squash: Keep an eye on the squash while it simmers. You want it tender but not mushy.
Toast Those Spices: Taking that extra 30 seconds to toast the ground spices really brings out their amazing flavor.
Prep Ahead: You can chop all your vegetables (squash, onion, garlic, ginger) a day in advance and store them in airtight containers in the fridge. This makes weeknight cooking even faster!
Taste and Adjust: Always, always taste your food before serving. Salt and pepper can make a world of difference.

How to Store It

Leftovers are a wonderful thing! This curry tastes even better the next day.

In the Fridge: Let the curry cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days.
Freezing: This curry freezes beautifully! Portion it into freezer-safe containers and enjoy within 2-3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.

FAQs

Can I make this curry vegan? Absolutely! This recipe is naturally vegan as long as you use vegetable stock.
What do I serve with this curry? It’s delicious served over fluffy basmati rice, quinoa, or with warm naan bread for dipping.
Can I use canned pumpkin instead of butternut squash? Yes, canned pumpkin puree (not pie filling) can be used as a substitute for butternut squash. It will result in a slightly different texture and flavor, but still delicious!

Cozy Butternut Squash and Chickpea Curry

A comforting and vibrant butternut squash and chickpea curry, perfect for busy weeknights. Easy to make and full of nourishing flavors.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Servings 4 servings

Equipment

Large pot or Dutch oven
Knife For chopping vegetables
Cutting board
Measuring spoons
Measuring Cups
Airtight containers For storage

Ingredients

Main ingredients

2 cups baby spinach Fresh and vibrant, it wilts in at the end for a pop of green goodness.
1 lb butternut squash The star of the show! Look for one that feels heavy for its size.
1 can chickpeas These little powerhouses add a wonderful texture and protein boost.
1 handful fresh cilantro For that bright, fresh finish – don't skip it!
0.5 tbsp ground coriander Earthy and aromatic, it adds a wonderful depth.
2 large garlic cloves Because everything is better with garlic, right?
1 tbsp fresh ginger Adds a lovely zing and warmth.
1 medium red onion Sweetens as it cooks, forming a beautiful base.
1 can tomatoes Diced or crushed, they’ll form the rich sauce base.
1 can coconut milk Full-fat is best for that luxuriously creamy texture.
1 cup vegetable stock Helps everything simmer together beautifully.
0.25 tsp freshly ground black pepper A little pepper goes a long way.
0.5 tbsp mild chili powder Just enough to add a gentle warmth.
0.5 tbsp garam masala This magical Indian spice blend is pure comfort.
0.25 tsp salt To enhance all those lovely flavors.
1 tsp salt and freshly ground black pepper For that final seasoning touch.
1 tbsp coconut oil Or your favorite cooking oil for sautéing.
1 tbsp vegetable oil To help get things started.
0.5 tbsp ground cumin Smoky and warm, it’s a curry essential.

Instructions

First things first, let's get that butternut squash ready. You'll want to peel it, scoop out the seeds, and then chop it into nice, bite-sized 1-inch cubes. This ensures it cooks evenly.
Finely chop your garlic and mince that fresh ginger. These little powerhouses are going to infuse so much flavor!
Dice up your red onion. It’ll melt into the sauce beautifully as it cooks.
Give your can of chickpeas a good drain and rinse. They're ready to join the party!
Grab a large pot or a Dutch oven. Add your coconut oil and vegetable oil and heat them over medium heat.
Toss in your diced red onion and let it cook until it’s soft and a little bit translucent, usually about 5-7 minutes. The kitchen will start to smell amazing already!
Now, stir in your chopped garlic and ginger. Cook for just 1 minute more until they’re super fragrant. Be careful not to burn them!
Sprinkle in your ground coriander, cumin, chili powder, garam masala, and black pepper. Stir everything around and let those spices toast for about 30 seconds. This really wakes up their flavors.
Add your cubed butternut squash to the pot and give it a good stir to coat all those beautiful orange pieces with the fragrant spices.
Pour in your can of tomatoes and the vegetable stock. Give it a good stir and bring it all to a gentle simmer.
Cover your pot and let it cook for about 15-20 minutes. You'll know it's ready when the butternut squash is nice and tender when you poke it with a fork.
Stir in your can of coconut milk and those drained chickpeas.
Let it continue to simmer, uncovered, for another 5-10 minutes. This is when the sauce will thicken up beautifully, getting wonderfully rich and creamy.
Finally, stir in your baby spinach. It only takes a minute or two for it to wilt down into the curry.
Taste your curry and add salt and freshly ground black pepper as needed. This is your chance to make it just right for you!
Garnish with that fresh cilantro you set aside, and serve this delicious curry hot!

Notes

This recipe is wonderfully forgiving! Feel free to play around and make it your own. If you have leftovers, this curry tastes even better the next day. It also freezes beautifully.