Butternut Squash and Chickpea Curry

Name: Butternut Squash and Chickpea Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1 tablespoon coconut oil; 1 large brown onion, diced; 1 tablespoon fresh ginger, minced; 4 garlic cloves, minced; 600g (1.3 lb) butternut squash (pumpkin), cubed; 2 1/2 tablespoons curry powder; 1 teaspoon salt; 1 x 400g (14 oz) can chickpeas, rinsed; 400g (14 oz) can diced tomatoes; 1/4 cup peanut butter; 2 cups water; 100g (3.5 oz) silverbeet (chard), chopped; 2 tablespoons apple cider vinegar or lemon juice

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This butternut squash and chickpea curry is a hearty, 20-minute vegan weeknight meal made with spinach, canned chickpeas, and peanut butter for a lighter twist, skipping the usual coconut milk.

Side shot of curry served in a bowl with rice.

If you couldn’t tell, I’m on a bit of a curry kick right now—what’s not to love?!

Say hello to my vegan butternut squash and chickpea curry! It’s simple yet packed with flavour. Tender veggies are simmered in a creamy, tomatoey peanut butter curry sauce filled with warming spices. We skip the classic coconut milk, making it lighter and lower in fat.

This curry is one of those perfect meals for fall and winter. Honestly, I’ve been making it for years, so I’m really excited to finally share it with you all!

Butternut squash curry in a pot topped with coriander.

Ingredients you’ll need

This one-pot butternut squash chickpea curry is so easy to make with a few kitchen staples.

Butternut Squash: A fall favorite! If using a whole butternut squash, opt for a small-sized one.
Chickpeas: Use canned, pre-cooked chickpeas. Just simmer them in the sauce to absorb the flavors. They’re an affordable source of plant-based protein that adds excellent texture. Be sure to drain and rinse them.
Canned Tomatoes: These add flavour and help thicken the curry sauce.
Aromatics: Onion, garlic, and fresh ginger create a dynamic flavor base for curry dishes. If you only have ground ginger, you can substitute about a teaspoon of dried ginger.
Peanut Butter: Adds creaminess and a rich flavour.
Greens: We’re loading this vegan curry with a few handfuls of silverbeet (chard), but kale or baby spinach will work well, too.
Curry Powder: Use mild curry powder for a family-friendly dish, adjusting the amount to suit your preferred level of spiciness.
Acidity: A splash of lemon juice or vinegar helps balance out the flavours.

Complete list of ingredients and amounts is located on the recipe card below.

How to make butternut squash chickpea curry

Peanut Cream: In a medium bowl, whisk the peanut butter with 1 cup of water until smooth and creamy. Set aside.

Cook the Aromatics: Heat oil in a large skillet over medium-high heat. Add the onion and sauté for 2-3 minutes until softened. Stir in the ginger and cook for another minute until fragrant.

Add Squash and Seasonings: Add the butternut squash, curry powder, and salt. Stir for about 2 minutes until the spices become aromatic.

Butternut squash, curry powder and salt added to the pot.

Add Liquids + Chickpeas: Pour in the tomatoes, chickpeas, peanut cream, and remaining 1 cup of water. Bring to a boil, then cover, reduce heat to a simmer, and cook for 10 minutes.

Add Greens: Stir in the silverbeet (chard) and the vinegar. Cook for 5 more minutes until wilted.

Tomatoes, chickpeas and peanut butter added to the pot.

Finish: Remove from heat and serve over rice. Enjoy!

Recipe Variations and Tips

Switch Up the Beans: Feel free to swap the chickpeas with cannellini or butter beans for a different texture and flavor.
Make it Nut-Free: Replace peanut butter with tahini or use a can of light coconut milk for a richer, creamier curry.
Add Other Veggies: Have extra veggies in the fridge? Cauliflower, broccoli, green beans, or peas would make great additions to this curry.

Serving Suggestions

Serve your butternut squash and chickpea curry with basmati rice, naan bread, and fresh coriander and enjoy! Serve it along with other side dishes like Broccoli Lentil Dahl Curry, Chickpea Patties, Sumac Cauliflower With Tahini or Roasted Cauliflower Kale Salad With Tahini Yoghurt to make it a more filling meal.

Butternut squash an chickpea curry served in a bowl with rice.

How to store

Store leftover curry in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze it for up to 3 months. To defrost, simply thaw it in the fridge overnight.

Recipe FAQ

Can I use dried chickpeas instead of canned?

Yes, soak dried chickpeas overnight and cook them until tender before using in the recipe.

Can I use other greens instead of silverbeet?

Absolutely! You can substitute silverbeet (chard) with greens like kale, spinach, or collard greens.

How can I make this curry spicier?

To amp up the heat, add more curry powder, a pinch of cayenne pepper, or chopped fresh chili peppers.

Can I add protein to this curry?

Yes, you can add tofu, tempeh, or paneer for extra protein.

Can I make this curry in a slow cooker?

Yes, simply add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the silverbeet (chard) and vinegar in the last 30 minutes of cooking.

Butternut squash curry in a pot with a spoon.

More vegan curry recipes

One Pot Black Bean Curry

Peanut Butter Chickpea Curry

Everyday Butter Bean Curry

Chickpea Spinach Curry

If you try this butternut squash and chickpea curry recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.