I love doing things from scratch as often as possible. This easy Butternut Squash and Chickpea Curry is a favorite of mine. With a vibrant homemade green curry paste, this curry recipe is pure make your own takeout gold. You won’t believe how easy this is!
Butternut Squash Curry
I have been eating Thai food for many years now, thanks to the fact that there always seemed to be a Thai restaurant close enough to where I was working that I ordered it all the time. The curries have always been a favorite of mine. I really wanted to start making it myself, and this chickpea curry is pretty close to takeout!
I seem to be the only one in my household who enjoys Thai cuisine, so this is something I will usually make for lunch just for myself. Even milder versions are usually too spicy for the kids, but I hope at some point they will enjoy eating things like this so I’m not the only one in the house who eats it!
Why You’ll Love Butternut Squash and Chickpea Curry
This is such an easy recipe! The curry paste can be made ahead, and the vegetables can also be chopped in advance. This means that when you are ready to cook, this meal is on the table in no time.
I love this quick dinner for those busier days. You can actually make this faster than you could order takeout! There is something really satisfying about making food for yourself that you could order from a restaurant.
Ingredients Needed To Make Butternut Squash Curry
This is loaded with fresh veggies! The butternut squash and kale make this a really nice Fall curry. Why green curry instead of yellow or red? Honestly, I just love the bright flavor of the green curry, and I think it’s great with veggies.
Here are the ingredients you’ll need:
- Butternut Squash
- Red Bell Pepper
- Lacinato Kale
- Canned Coconut Milk
- Basil Leaves
- Lime Juice and Zest
- Thai Chilies
- Ground Cumin
- Ground Coriander
- Granulated Sugar
I know this looks like a lot but don’t let that intimidate you. Most of the ingredients here will go in the green curry paste, and that is so easy to make!
Equipment Needed For This Recipe
- Dutch Oven or Stock Pot
- Rubber Scraper
- Wooden Spoon or Bamboo Spatula
How Do You Make Butternut Squash and Chickpea Curry?
Here is a basic breakdown for making butternut squash and chickpea curry:
- Chop the vegetables.
- Prep the green curry paste ingredients.
- Make the green curry paste.
- Add the vegetables to a dutch oven or stock pot and sautee to partially cook them.
- Add the curry paste.
- Next, add the coconut milk and simmer until done.
These are not comprehensive instructions, but as you can see from the photos this is pretty easy to make. I’ve got all the instructions you’ll need in the recipe below.
Homemade Green Curry Paste
This recipe uses homemade green curry paste, but you can of course use store bought if you prefer. I love the bright flavors of ginger and lemongrass with the spicy chilies. This curry paste is very fragrant and so fresh! It’s important to note that this is a vegetarian green curry paste.
Traditionally, Thai green curry paste contains fermented shrimp paste known as Gapi, or dried shrimp paste known as Belachan. I have not included either ingredient because it was my intention with this recipe to do a vegetarian version. Also, my local market does not sell shrimp paste, though I may order some online and try making this the more traditional way.
Normally, this would also contain Thai basil, galangal, and Makrut Lime Leaves (you may also see them labeled kaffir lime leaves). My local market does not have any of the three, so I had to leave the lime leaves out and make substitutions for the other ingredients.
I substituted galangal for ginger and Thai basil for Italian basil. I found that the curry still tastes great with these substitutions. While the flavor profile of galangal and Thai basil are a little different than ginger and Italian basil, this still makes a wonderful curry.
How To Make Green Curry
This is super quick and easy. Simply put all the ingredients for the green curry paste in a blender and process until smooth. There is some prep involved, such as removing the stems and seeds from the chilies, and peeling the shallot among other things. For more detailed info, see the recipe card at the bottom of the post.
It is important to note that lemongrass is a bit woody and stringy. If you don’t have a strong blender, your paste may be a bit fibrous. To avoid that without buying a different blender, you can use lemongrass paste in a tube. It is usually found in your grocery store produce section with the fresh herbs.
Frequently Asked Questions
If you can’t find Thai chilies at your local market, you can try Serranos as a substitute. You don’t need many of the Thai chilies if you do use them. A little goes a long way! If you want this spicier, simply add another chili and add one at a time and taste test until you have the heat level you want.
There are many variations with the vegetables, you aren’t limited to what’s in the recipe. Potatoes, baby corn, broccoli, zucchini, and many others would be great in this dish.
If you prefer a different protein option, you can substitute tofu or even chicken.
I used full fat canned coconut milk. I have not tested this recipe with low fat, but I am sure it would come out fine if you want to try it. Don’t use coconut milk from the dairy section, use canned.
I don’t advise freezing the finished dish but you can freeze the green curry paste! Simply put the paste in a freezer bag and store in the freezer for up to a month. To defrost, remove from the freezer and move it into the refrigerator and allow it to defrost.
How To Serve Butternut Squash and Chickpea Curry
This curry is great with cooked white or brown rice. You can also cook some noodles and stir them in at the end if you like.
How To Store Butternut Squash and Chickpea Curry
This makes great leftovers! I love it for a workweek lunch because it reheats so well. This will keep for up to a week in the refrigerator in a container with a tight fitting lid. To reheat your curry, a couple of minutes in the microwave in a microwaveable bowl is all you need.
If you are reading this, thank you for being here. I certainly hope you found all of this information helpful and that you will love this butternut squash and chickpea curry!
If you tried this recipe, I’d love to hear how it turned out! Just leave a rating or comment below.
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This easy Butternut Squash and Chickpea Curry uses a homemade green curry paste, and its loaded with fresh veggies. This meal is on the table in around 30 minutes!
For the Green Curry Paste
- 15 Fresh Basil Leaves
- 1 Lime (juice and zest)
- 1 Stalk of Fresh Lemongrass, cut into one inch pieces
- 1 Tbsp Fresh Ginger, grated
- 2 Cloves Garlic
- 3 Thai Chilies, stems and seeds removed
- 3 Whole Scallions, root end removed
- 1/2 Medium Shallot
- 1/2 tsp ground Cumin
- 1/2 tsp Ground Coriander
- 1 tsp salt
- 1 Tbsp Granulated Sugar
- 2 Tbsp Water for blending
For the Vegetables
- I Tbsp Avocado Oil
- 1 1/2 cups Butternut Squash, cut into one inch cubes
- 1 Small Onion, diced large
- 2 Medium Carrots, peeled and cut on the bias
- 1 Large Red Bell Pepper, diced large
- Half a recipe of Homemade Green Curry Paste (around 6 Tbsp or a little more than 1/3 of a cup)
- 3 large leaves Lacinato Kale, stems removed and chopped
- 1 1/2 Cups Cauliflower florets
- 1 Can Chickpeas, drained
- 1 13.5 oz can Full Fat Coconut Milk
For the Green Curry Paste
- Juice and zest the lime and chop the lemongrass into one inch pieces.
- Peel the garlic, grate the ginger, and peel and roughly chop the shallot, reserving the other half of the shallot for another use.
- Place all ingredients for the paste in the blender and blend until smooth. Taste for heat, salt, and sugar. Add more salt, sugar, or chilies if needed.
For the Vegetables
- Peel and Cube the Butternut Squash.
- On medium high heat, heat the oil in a dutch oven or stock pot.
- While the pot is preheating dice the onion and bell pepper, peel and slice the carrot, and remove the stems from the lacinato kale.
- Add the butternut squash, onion, and carrot to the pot and saute for about 2-3 minutes.
- Add the red bell pepper and sate for a minute or two.
- Next, add half the curry paste and stir until fragrant, about 2 minutes.
- Add the chickpeas, cauliflower, and lacinato kale to the pot.
- Add the can of coconut milk and bring to a gentle simmer and cook for about 5 minutes to allow the liquid to thicken a little.
- After 5 minutes check the vegetables for doneness. If the butternut squash and cauliflower are easily pierced with a fork then your dish is ready! If they are not soft enough, check again in 2 minutes, and check every two minutes until they are cooked through.
Adding the cauliflower and lacinato kale at the end keeps them from overcooking.
When making the paste, you may need more than 2 Tbsp of water to get the paste smooth. Simply add more water 1 Tbsp at a time if needed.
If you are using lemongrass paste in a tube instead of fresh, use 2 tsp of the paste.
Be sure to taste the dish after the coconut milk is added and it has cooked a few minutes. If there is not enough curry paste to your liking and you want it spicier, add more curry paste if needed.
Amount Per Serving: Calories: 234Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 894mgCarbohydrates: 38gFiber: 9gSugar: 12gProtein: 8g
All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.