Butternut Squash Chickpea Coconut Curry

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


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.



  • 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)


  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.


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.


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