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closeup shot of butternut squash curry in a bowl with steamed white rice

Butternut Squash Curry

This butternut squash curry with chickpeas is cozy and hearty. It's easy to make in one pot on the stove, or in your Instant Pot.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Author: Sarah Sullivan

Ingredients

  • 1 tablespoon coconut oil (or any vegetable oil)
  • 1 small onion, diced
  • 1 teaspoon minced ginger
  • 2-4 cloves garlic, minced
  • 1 small butternut squash, peeled and cubed (about 4 cups)
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 3 tablespoons Thai red curry paste
  • 2 cups vegetable broth
  • 1 (15 oz) can full-fat coconut milk
  • 1 bunch baby spinach (about 3-4 cups)

To Serve

  • steamed jasmine or basmati rice
  • fresh chopped cilantro
  • chopped peanuts
  • lime wedges

Instructions

Stovetop Directions

  • Heat oil in a pot over medium-high. Sauté onions, garlic, and ginger until onion is translucent, about 3-5 minutes.
  • "Bloom" the curry paste. Pour about 1/3 of the can of coconut milk into the pot, along with the red curry paste. Fry these together, stirring constantly, for about a minute. This will help you to get the most flavor out of the curry paste.
  • Add in the vegetable broth to deglaze the pot, scraping up any bits that might be sticking to the bottom.
  • Add in the rest of the coconut milk, the butternut squash, and the chickpeas. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until butternut squash is tender.
  • Bring the heat back up to medium and stir in the spinach. Cook for an addition 2-3 minutes, until the greens are wilted and the curry is warmed through.

Instant Pot Directions

  • Set Instant Pot to Sauté Mode. Heat oil, then sauté onions, garlic, and ginger until onion is translucent, about 3-5 minutes.
  • Whisk in vegetable broth and curry paste. Add in butternut squash and chickpeas. Set the vent to Sealing Position and cook on Manual (Pressure Cook) for 5 minutes on High Pressure.
  • Quick release the pressure and set the Instant Pot back to Sauté Mode. Add in coconut milk and spinach and cook for an additional 2-3 minutes, or until the greens are wilted and the curry is warmed through.

Serving Butternut Squash Curry

  • Enjoy with steamed rice. Garnish with cilantro, chopped peanuts and a squeeze of lime.

Video

Notes

Vegan-friendly Thai curry paste: Certain brands contain fish or shrimp. My favorite vegan-friendly red curry paste is from Maesri. You can check for it at your local Asian market or buy it online. Otherwise, many grocery chains will carry the Thai Kitchen Red Curry Paste in their international aisle.
Less spicy: Some Thai curry pastes can be a bit spicy. If you don't tolerate spice but would still like to enjoy this butternut squash curry, you can substitute in a milder curry powder. Use about 1 tablespoon in this recipe to start. (About 1 teaspoon dry curry powder: 1 tablespoon curry paste is my usual rule of thumb.)
Butternut squash substitutions: You can also prepare this recipe with acorn or kabocha squash, pumpkin, or even sweet potatoes.
Chickpea substitutions: You can substitute in an equal volume (about 1 1/2 cups) cooked red or green lentils, cubed extra firm tofu, or a vegan chicken-style alternative like the kind from Daring Foods.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.