Spiced Chickpea and Butternut Squash Curry
A vibrant vegan curry combining tender butternut squash cubes and protein-rich chickpeas simmered in a fragrant tomato and coconut sauce with warm spices. This indian-inspired vegan (vegan, gluten free) ready in about 50 minutes pairs (14 oz) coconut milk, (14 oz) diced tomatoes, medium yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups butternut squash, peeled and diced into 1-inch cubes
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/4 tsp red chili powder
- 1 tsp salt
- 1/4 cup fresh cilantro, chopped
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until softened and translucent.
- Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 1 minute until fragrant.
- Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, 1 tsp garam masala, and 1/4 tsp red chili powder; stir continuously for 30 seconds to toast the spices.
- Step 4: Pour in 1 can (14 oz) diced tomatoes and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Step 5: Add 3 cups peeled and diced butternut squash and 1 can (15 oz) drained chickpeas, stirring to coat in the sauce.
- Step 6: Pour in 1 can (14 oz) coconut milk and 1 tsp salt, bring to a gentle simmer, cover, and cook for 20 minutes until squash is tender.
- Step 7: Remove lid and simmer uncovered for 5 more minutes to thicken the curry. Garnish with 1/4 cup chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Chickpea and Butternut Squash Curry 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 Spiced Chickpea and Butternut Squash Curry?
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 (14 oz) coconut milk from drying out.
Can I substitute ingredients in Spiced Chickpea and Butternut Squash Curry?
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 Spiced Chickpea and Butternut Squash Curry 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 Spiced Chickpea and Butternut Squash Curry 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.
