Butternut Squash and Chickpea Curry with Coconut Milk

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich and fragrant curry combining tender butternut squash and hearty chickpeas simmered in creamy coconut milk and warm spices. This indian-inspired vegan (vegan, gluten free) ready in about 50 minutes pairs coconut oil, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.2 (9 ratings) Prep: 15 min Cook: 35 min Serves 4 Indian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until softened.
  2. Step 2: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger and cook for 1 minute until fragrant.
  3. Step 3: Stir in 2 tbsp curry powder and 1 tsp ground turmeric, cooking for 30 seconds to bloom the spices.
  4. Step 4: Add 3 cups diced butternut squash, 1 cup canned diced tomatoes, 1 can (15 oz) drained chickpeas, 1 can (14 oz) coconut milk, and 1 cup vegetable broth. Stir well to combine.
  5. Step 5: Bring to a simmer, cover, and cook for 25 minutes until butternut squash is tender and the sauce has thickened slightly.
  6. Step 6: Season with 1 tsp salt, adjust to taste. Serve sprinkled with 1/4 cup chopped cilantro leaves and lime wedges on the side.

Frequently asked questions

How long does Butternut Squash and Chickpea Curry with Coconut Milk take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Butternut Squash and Chickpea Curry with Coconut Milk?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut oil from drying out.

Can I substitute ingredients in Butternut Squash and Chickpea Curry with Coconut Milk?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Butternut Squash and Chickpea Curry with Coconut Milk for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Butternut Squash and Chickpea Curry with Coconut Milk vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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