This butternut squash chickpea curry is calling your name! A vibrant, plant-powered dish that’s packed with roasted butternut squash, earthy portobello mushrooms, and creamy coconut milk—pure comfort in every bite.
This vegan curry will always have my heart. When I was studying to be a dietitian, I discovered the incredible power of plant-based nutrition. I also learnt how to make butter squash chickpea curry during this time. And quite quickly, it became a beloved staple in my kitchen.
Honestly, this recipe has everything I love about food—a perfect balance of flavour, health, and heartiness. Whether you’re embracing an anti-inflammatory lifestyle or just craving a cozy, delicious meal, this dish delivers. Plus, it’s one of those perfect butternut squash Indian recipes that brings warmth and comfort with every bite.
My love for Whole Food Plant-Based (WFPB) cooking goes way back. I’ve always embraced healthy Indian recipes for dinner, using seasonal ingredients to create dishes like this Vegan Coconut Lentil Curry. These meals are all about comforting flavours, vibrant spices, and wholesome ingredients—perfect for nourishing both body and soul.
Nutrition Highlights
This chickpea curry is brimming with:
- Iron from the spinach
- Fibre from the chickpeas
- Vitamin A from the butternut squash
Ingredients
Here’s what you’ll need to pull this off:
- Butternut squash
- Coconut oil
- Smoked paprika
- Red chilli powder
- Sea salt
- Fresh curry leaves
- Cumin seeds
- Asafoetida
- Tomato puree (not the tube kind)
- Curry powder
- Turmeric
- Portobello mushrooms
- Cooked chickpeas
- Coconut milk
- Fresh spinach
- Fresh cilantro
- Lime juice
How to Make it
If you’re a fan of vegan butternut squash recipes, this one’s going to be right up your alley. I’ll walk you through each step with the help of visuals. First up: how do I prepare the butternut squash and portobello mushrooms.
How to Cut Butternut Squash
How to Clean & Cut Portobello Mushrooms
Roast the Butternut Squash
Remember to preheat your oven to 400°F (200°C) to give that butternut squash a warm, caramelized hug.
Prepare the Curry Base
Now, let’s create the flavour foundation for our curry.
Add Tomato Puree & Spices
Incorporate Portobello Mushrooms
Introduce Chickpeas & Coconut Milk
Add Spinach & Roasted Squash
Step 5: Fresh spinach goes in next, gently wilting into the curry. And remember the star of the dish – roasted butternut squash. Toss it in, along with the salt, and you’ll see how it sweetens the deal.
Season & Finish
Serve & Enjoy
Now, all that’s left to do is serve this comforting homemade Indian curry. Whether you pair it with hot soft roti, crispy multigrain paratha, naan, or rice, prepare to savour a plate full of home-cooked goodness.
For a complete list of ingredient measurements and detailed step-by-step instructions, you can find everything you need in the printable recipe card located at the bottom of this post.
Food Safe Storage
When it comes to keeping your squash and chickpea curry fresh, here’s a tip: let it cool to room temperature before storing it in an airtight container. This helps avoid that extra moisture that no one wants (and keeps the bacteria away). Once it’s cooled, toss it in the fridge and enjoy it within 3-4 days while it’s still at its best!
Do you Need to Peel Butternut Squash?
Nope, you don’t have to peel butternut squash—the skin’s totally edible and even packs in some extra nutrients and fiber. But if you’re like me and prefer a smoother texture in your curry, go ahead and peel it with a veggie peeler or a sharp knife. Totally up to you!
Cooking Method Tip
If slicing a whole butternut squash feels like a battle, here’s a trick: pop it in the microwave for 2 minutes—no need to cut it first. It’ll soften up, making it way easier to handle. Still too firm? Just give it another minute, and you’re good to go!
If you decide to give this curry a try, I’d love to hear all about it! Share your thoughts, rate the dish, or snap a photo and tag me on Instagram using #desiliciousrd. Your feedback and culinary adventures are always welcomed with a smile!
Video
Ingredients
Roasted butternut squash
- 1 butternut squash, medium, peeled, deseeded and cubed
- 1 tbsp coconut oil, organic, cold-pressed
- 1 tsp smoked paprika
- 1 tsp red chilli, powder
- ½ tsp salt, adjust to taste
Curry
- 1½ tsp coconut oil, organic, cold-pressed
- 6 curry leaves, fresh
- 1 tsp cumin seeds
- ½ tsp asafoetida
- 1½ cup tomato puree, Not the tube kind
- 1 tbsp curry powder
- 1 tsp turmeric
- ½ tsp red chilli, powder
- 2 portobello mushroom, cleaned and thinly sliced
- 2 cups chickpeas, cooked, drained, unsalted
- 2 cups coconut milk
- 2 cups spinach, fresh
- ¾ tsp salt, sea salt, adjust to taste
- 1 cup cilantro, fresh, washed, finely chopped, including the stems
- ½ lime, juice
Instructions
Roasted butternut squash
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with coconut oil, smoked paprika, red chilli powder, and salt. Place it on a baking sheet and roast in the preheated oven for 45 minutes, or until tender and slightly caramelized. Broil for 2-3 minutes for a lovely char. Set aside.
Curry
- In a large pot or deep skillet, heat coconut oil over medium heat. Add curry leaves, cumin seeds, and asafoetida. Sauté for a minute until fragrant.
- Stir in tomato puree, curry powder, turmeric, and red chilli powder. Cook for 2 minutes on medium heat.
- Add diced portobello mushrooms and cook for another 2 minutes until they start to soften.
- Stir in the cooked chickpeas and coconut milk. Bring to a simmer, cover and cook for 5 minutes to allow flavours to meld.
- Add the fresh spinach, roasted butternut squash, and salt to the curry. Cook for an additional 2 minutes until the spinach wilts.
- Remove from heat, and stir in fresh cilantro and lime juice. Serve your Butternut Squash Chickpea Vegetable Curry hot with soft roti, paratha, naan or over quinoa or rice.
To Serve
- Whether you pair it with hot soft roti, crispy multigrain paratha, naan, or rice, prepare to savour a plate full of home-cooked goodness.
Notes
Food Safe Storage
- Allow it to cool down to room temperature before storing it in an airtight container. This prevents excess moisture buildup – which can invite unwanted guests (like bacteria). Once it’s at room temperature, pop it into the fridge and enjoy it within 3-4 days to ensure it stays at its best.
Cooking Method Tip
- If you’re finding it challenging to slice whole butternut squash in half, here’s a handy trick: place it in the microwave, just as it is, for 2 minutes. This quick step will help soften the squash, making it much easier to work with. If it’s still a bit too firm, you can microwave it for an additional minute.
Nutrition Information:
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.