Butternut Squash and Chickpea Curry Recipe for Cozy Dinners

This butternut squash and chickpea curry is a comforting, quick vegan weeknight meal ready in about 20 minutes. It combines canned chickpeas, spinach (or other leafy greens) and peanut butter for a creamy texture without coconut milk, making it lighter but still full of flavor.

I’ve been on a bit of a curry kick lately, and this vegan butternut squash and chickpea curry is one of my favorites. It’s simple to prepare and full of warming spices, tender squash and hearty chickpeas simmered in a tomato-and-peanut sauce.

Instead of using coconut milk, this recipe relies on a peanut cream to add richness while keeping the dish lighter. It’s especially satisfying in cool weather and makes a great weeknight dinner or meal prep option.

Ingredients you’ll need

This one-pot butternut squash and chickpea curry uses pantry staples and fresh aromatics. Here are the main components and why they matter.

• Butternut squash: A seasonal favorite; use a small squash if starting whole and cut into even cubes so it cooks quickly.
• Chickpeas: Canned chickpeas are convenient and absorb the curry sauce well—drain and rinse them first.
• Canned tomatoes: Provide a tomato base that balances the peanut cream and helps thicken the sauce.
• Aromatics: Onion, garlic and fresh ginger form the flavor base. If you only have ground ginger, use about 1 teaspoon.
• Peanut butter: Whisked with water into a peanut cream, it gives the curry a silky texture and savory depth.
• Greens: Silverbeet (chard) is used here, but kale or baby spinach work equally well.
• Curry powder: A mild curry powder keeps this family-friendly; adjust to taste for more heat.
• Acid: A splash of apple cider vinegar or lemon juice brightens and balances the dish.

The complete ingredient list with amounts is provided in the recipe card below.

How to make butternut squash chickpea curry

Peanut cream: In a bowl, whisk 1/4 cup peanut butter with 1 cup water until smooth and creamy; set aside.

Cook the aromatics: Heat 1 tablespoon coconut oil in a large skillet over medium-high heat. Sauté a diced large brown onion for 2–3 minutes until softened. Add 1 tablespoon minced fresh ginger and 4 minced garlic cloves, cooking another minute until fragrant.

Add squash and seasonings: Add 600g cubed butternut squash, 2 1/2 tablespoons curry powder and 1 teaspoon salt. Stir for about 2 minutes until the spices release their aroma.

Add liquids and chickpeas: Pour in one 400g can diced tomatoes, a drained and rinsed 400g can chickpeas, the prepared peanut cream and 1 cup additional water. Bring to a boil, then cover and simmer on low for about 10 minutes until the squash is tender.

Stir in greens: Add 100g chopped silverbeet (chard) and 2 tablespoons apple cider vinegar or lemon juice. Cook for 4–5 minutes more until the greens are wilted and flavors have melded.

Finish: Remove from heat and serve the curry over rice or with flatbread. Garnish with fresh coriander if desired and enjoy.

Recipe variations and tips

• Swap the beans: Use cannellini or butter beans instead of chickpeas for a different texture.
• Nut-free option: Replace peanut butter with tahini or use a can of light coconut milk for a creamy, nut-free curry.
• Add more vegetables: Cauliflower, broccoli, green beans or peas make great additions and bulk up the dish.

Serving suggestions

Serve this butternut squash and chickpea curry with steamed basmati rice or warm naan. A squeeze of lemon or sprinkle of fresh herbs brightens each bowl. It pairs well with simple roasted vegetables or a crisp salad to make a complete meal.

How to store

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the curry in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating on the stove or in the microwave.

Recipe FAQ

More vegan curry recipes

Explore other simple, one-pot vegan curries and variations to keep dinners interesting and nutritious.

If you make this butternut squash and chickpea curry or adapt it, I’d love to hear how it turned out—leave a comment or rating on the recipe card below.

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