This butternut squash and chickpea curry is a comforting, quick vegan weeknight dinner. Ready in about 20–30 minutes, it combines tender squash, canned chickpeas, leafy greens and a creamy peanut butter-tomato sauce for a lighter alternative to coconut milk-based curries.
If you’re in the mood for something simple but full-flavoured, this one-pot curry delivers. Aromatics, warming spices and a touch of peanut butter create a rich, savoury sauce that coats the squash and chickpeas. It’s satisfying, nutritious and easy to adapt to what you have on hand.
Ingredients you’ll need
This simple stovetop curry uses pantry staples and a few fresh items. The ingredient list below is clear and easy to scale.
- Butternut squash: Peel and cube; a small to medium squash works well.
- Chickpeas: One drained and rinsed 400g (14 oz) can; canned chickpeas save time and absorb the sauce nicely.
- Canned tomatoes: Use a 400g (14 oz) can of diced tomatoes to build the sauce and add acidity.
- Aromatics: Onion, garlic and fresh ginger form the flavour base. If fresh ginger isn’t available, use a teaspoon of dried ginger.
- Peanut butter: Adds creaminess and depth; use smooth peanut butter for an even texture.
- Greens: Silverbeet (chard) is used here, but kale or baby spinach are excellent alternatives.
- Curry powder: A mild curry powder keeps this family-friendly; increase for more heat.
- Acid: Apple cider vinegar or lemon juice brightens and balances the sauce.
- Liquid: Water thins the sauce to the desired consistency; two cups total are used here.
Full ingredient amounts appear in the recipe card below.
How to make butternut squash chickpea curry
Peanut cream: Whisk ¼ cup peanut butter with 1 cup (240 ml) of water in a bowl until smooth and set aside. This creates a creamy, nutty base for the sauce.
Cook the aromatics: Heat 1 tablespoon coconut oil in a large skillet over medium-high heat. Add 1 large diced brown onion and sauté 2–3 minutes until softened. Stir in 1 tablespoon minced fresh ginger and 4 minced garlic cloves and cook another minute until fragrant.
Add squash and spices: Add 600 g (about 1.3 lb) cubed butternut squash, 2½ tablespoons curry powder and 1 teaspoon salt. Stir over the heat for 2 minutes to toast the spices and coat the squash.
Add liquids and chickpeas: Pour in one 400 g can diced tomatoes, the drained chickpeas and the prepared peanut cream, plus an additional 1 cup (240 ml) water. Bring to a boil, then cover and reduce heat to a simmer. Cook for about 10 minutes, until the squash is tender.
Add greens and finish: Stir in 100 g (about 3.5 oz) chopped silverbeet or chosen greens and 2 tablespoons apple cider vinegar or lemon juice. Simmer 4–5 minutes until the greens are wilted and flavors have melded. Remove from heat and serve over rice.
Serve: Spoon the curry over steamed basmati rice or serve with naan. Garnish with fresh coriander if desired and enjoy warm.
Recipe variations and tips
- Beans swap: Substitute chickpeas with cannellini or butter beans for a creamier texture.
- Nut-free option: Replace peanut butter with tahini or use a can of light coconut milk if avoiding nuts.
- Extra vegetables: Add cauliflower, broccoli, green beans or peas for more bulk and variety.
- Heat level: Increase curry powder, add cayenne or fresh chillies to raise the spice level.
- Protein additions: Fold in cubes of tofu, tempeh or cooked paneer for more protein.
Serving suggestions
This curry is great with basmati rice, naan or a simple salad. For a fuller meal, pair it with lentil dahl, roasted vegetables or a green side salad. Fresh lemon wedges and chopped coriander brighten each serving.
How to store
Store leftover curry in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in suitable containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.
Recipe FAQ
Yes. Soak dried chickpeas overnight and cook them until tender before adding to the curry.
Absolutely. Kale, spinach or collard greens substitute well and each will slightly change texture and cooking time.
Add more curry powder, a pinch of cayenne, chopped fresh chillies or a splash of hot sauce to taste.
Yes. Combine all ingredients except delicate greens and vinegar in the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add greens and vinegar in the last 30 minutes.
More vegan curry ideas
One Pot Black Bean Curry; Peanut Butter Chickpea Curry; Everyday Butter Bean Curry; Chickpea Spinach Curry.
If you try this butternut squash and chickpea curry, please leave feedback or a rating. I enjoy hearing how you adapt the recipe and what you served alongside it.
Recipe card
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: Serves 4
Ingredients
- 1 tablespoon coconut oil
- 1 large brown onion, diced
- 1 tablespoon fresh ginger, minced
- 4 garlic cloves, minced
- 600 g butternut squash, cubed
- 2½ tablespoons curry powder
- 1 teaspoon salt
- 1 x 400 g can chickpeas, drained and rinsed
- 1 x 400 g can diced tomatoes
- ¼ cup peanut butter
- 2 cups water, divided
- 100 g silverbeet (chard), chopped
- 2 tablespoons apple cider vinegar or lemon juice
Instructions
- Whisk ¼ cup peanut butter with 1 cup water until smooth; set aside.
- Heat oil in a large skillet. Sauté onion 2–3 minutes, add ginger and garlic and cook 1 minute.
- Add squash, curry powder and salt; stir 2 minutes.
- Add tomatoes, chickpeas, peanut cream and remaining 1 cup water. Bring to a boil, then simmer, covered, 10 minutes.
- Stir in greens and vinegar; cook 4–5 minutes until wilted.
- Serve over rice and enjoy.