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Butternut Squash Chickpea Coconut Curry

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A warm, rich flavored vegetarian dish that mixes butternut squash and chickpeas with curry, turmeric, coconut milk and fresh ginger. Enjoy over brown rice topped with fresh cilantro and warm naan bread.

Butternut Squash Chickpea Coconut Curry

BUTTERNUT SQUASH CHICKEN COCONUT CURRY

I have been really excited to share this recipe for Butternut Squash Chickpea Coconut Curry with you guys!

I mentioned a few weeks ago in my Rainbow Thai Coleslaw post that I wanted to share more vegetarian recipes.  If you are a fan of butternut squash and the flavors of curry, ginger, coconut and turmeric than you have to try this out!

Butternut Squash Chickpea Coconut Curry

I love using butternut squash (or other squashes) as a meat substitute in recipes.

I did it in this Three Bean Butternut Squash Chili I made last year and really loved the texture that it added to the chili along with the flavor.  This Butternut Squash Chickpea Coconut Curry recipe has chickpeas, butternut squash and diced tomatoes to offer a hearty meal that you can put over brown rice or couscous. The flavors and spices in this dish are my favorite including the warm red curry paste, turmeric and the coconut milk pair nicely to create a warm, rich flavor.

Butternut Squash Chickpea Coconut Curry

Some of the great health benefits of this dish are:

  • Fiber and protein from the chickpeas
  • Vitamin C and fiber from the butternut squash
  • Antioxidants and vitamin C from the tomatoes
  • Curry which boosts immunity and helps burn fat
  • Turmeric which acts like an anti-inflammatory and lowers cholesterol

 A warm, rich flavored vegetarian dish that mixes butternut squash and chickpeas with curry, turmeric, coconut milk and fresh ginger. Enjoy over brown rice topped with fresh cilantro and warm naan bread.

Another nice thing about this recipe is the variations you can make.

My friend made my recipe and used sweet potatoes which is a great idea.  You could also use other types of squash depending on what is available.  For those that want a lower fat option you can use chicken or vegetable broth instead of the coconut milk.  I added in a jalapeno for additional spice but feel free to leave that out if you want the dish to be less spicy.

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Butternut Squash Chickpea Coconut Curry

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Vegetarian, Main Dish

Description

A warm, rich flavored vegetarian dish that mixes butternut squash and chickpeas with curry, turmeric, coconut milk and fresh ginger. Enjoy over brown rice topped with fresh cilantro and warm naan bread.


Scale

Ingredients

  • 2 Tablespoons olive oil
  • 4 garlic cloves, minced
  • 1/2 red pepper, chopped
  • 1 teaspoon curry
  • 1 teaspoon chili powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne
  • 113oz can coconut milk (Trader Joes has a great lite version I use)
  • 3 Tablespoons creamy all natural peanut butter
  • 1/2 Tablespoon honey
  • 115oz can of chickpeas, drained and rinsed
  • 214.5 oz cans fire roasted diced tomatoes (any diced tomatoes work)
  • 45 cups of butternut squash, peeled and chopped into cubes
  • 1/3 cup Thai red curry paste
  • 2 Tablespoons freshly grated ginger
  • 1 jalapeno, seeds removed and chopped (optional for extra spice)

Instructions

  1. In a dutch oven or large pot heat olive oil on medium heat and saute garlic until translucent and fragrant. Add red pepper and continue to saute for 5 minutes until red pepper begins to soften.
  2. Add curry, chili powder, turmeric and cayenne stirring to combine, cooking for an additional 1-2 minutes.
  3. Add coconut milk, peanut butter and honey and simmer on medium heat for 2 minutes.
  4. Put chickpeas, diced tomatoes, butternut squash, Thai red curry paste, ginger and jalapeno into the pot and cover and continue to simmer for 35-45 minutes or until the butternut squash is soft stirring occasionally.
  5. Remove from the heat and leave covered for 5 minutes to help it thicken. Serve over warm brown rice topped with fresh cilantro and naan bread.

Notes

You can substitute other squashes: Kabocha squash would be great. Also try sweet potato in place of squash which is great.  [br]You could easily add tofu or chicken into this dish for added protein.

Adapted from Pinch of Yum

 

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Wednesday 3rd of February 2021

[…] you have had my Butter Squash Chickpea Curry recipe this one will remind you of that but without the butternut squash and uses a different […]

Simple Curry Chicken Salad - A Cedar Spoon

Friday 1st of November 2019

[…] by some of my recipes like Curry Roasted Cauliflower, Slow Cooker Coconut Curry Chicken and this Butternut Squash Chickpea Coconut Curry. There is something about the warm flavor that curry brings to a dish that I just love. In this […]

Ella-HomeCookingAdventure

Friday 2nd of May 2014

What a great recipe. This would work so well with my recently Naan Bread I made.

Ella-HomeCookingAdventure

Friday 2nd of May 2014

What a great recipe.. this would work perfect with my recently Naan bread I made.

Julia

Friday 2nd of May 2014

It really goes great with Naan!

Shelley @ Two Healthy Kitchens

Thursday 24th of April 2014

As soon as I saw the title of this recipe, the thought that popped into my head was, Wow!" Seriously! I love every single word in that title! Butternut squash? You bet! Chickpeas and coconut? Sign me up! And curry? Game on! Love, love! So healthy and really easy, too - most all of the cook time is hands-off (so, you know ... more time for mommies to hang with the kiddos! :D ). Pinning, for sure!

Julia

Thursday 24th of April 2014

It is easy to throw together which is great for those busy days! You would love the flavors in this dish!

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