Easy 30-Minute Butternut Squash Curry

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This easy butternut squash curry is a hearty and flavourful meal, perfect for a cosy dinner. Packed with tender squash, chickpeas, and spinach, it's healthy, vegan, and gluten-free. Serve it over rice with homemade naan for a delicious and satisfying dinner.

Butternut squash and chickpea curry with kale and rice.

You'll also love my coconut chicken curry, this easy pork curry, curry chicken thighs, or this curry salmon recipe.

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⭐️ Why this recipe works
🧾 Ingredients overview
👩🏻‍🍳 Here's how to make it
📖 Variations
💡 Chef's Guide: Expert Tips
🍯 Storing and reheating leftovers
❓Recipe FAQ's
Easy 30-Minute Butternut Squash Curry

⭐️ Why this recipe works

Loved by Everyone: It's vegan but even your biggest meat eaters will love it!
Versatile Squash: You can use butternut squash or any other kind of pumpkin.
Simple Ingredients: Only a handful of fresh ingredients are required. You'll mostly be using pantry staples.
Meal Prep Friendly: Perfect for meal prep or freezer filling, this recipe helps you get ahead on dinner.
Flavourful and Nutritious: Combines a rich, aromatic spice mix with nutrient-dense vegetables, making it both delicious and healthy.

🧾 Ingredients overview

Aldi ingredients for butternut squash curry with chickpeas.

Olive oil: Used for sautéing and adding richness.
Garlic: Adds depth and aromatic flavour.
Yellow onion: Provides a sweet and savoury base.
Butternut squash: The star ingredient, offering sweetness and a hearty texture.
Chickpeas: Adds protein and a creamy texture.
Chopped tomatoes: Contributes acidity and a robust tomato flavour.
Spinach: Adds freshness and a nutrient boost.
Coconut milk: Creates a creamy, rich base for the curry.
Ground cumin: Adds earthy warmth.
Garam masala: Provides a complex, fragrant spice blend.
Curry powder: A staple curry flavour.
Chili powder: Adds heat and depth.
Maple syrup: Optional, for a touch of sweetness.
Banana shallot: For crispy garnish, adding texture and flavour.
Vegetable oil: Used for frying the shallots.

For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.

👩🏻‍🍳 Here's how to make it

Butternut Squash Curry recipe step-by-step

As mentioned before, this recipe has been tested multiple times with butternut squash, but when it came time to photograph, they weren't available. This carnival squash is similar in taste, texture, and size, making it the perfect substitute.
Peel and dice the butternut squash into medium-sized cubes. Heat the olive oil in a large saucepan and roast the pumpkin until the edges are just starting to turn golden, about 6-8 minutes.

Chopped butternut squash in a pan with spices.

While the squash is pan-roasting, measure out the spices. I find it easiest to measure them all out onto a small saucer so you can gauge how much of each spice you'd like to add.
Toss the spices into the pan and mix to coat all the chunks of squash. Leave the spices and squash to cook for a few more minutes. This helps to warm up the spices and they start to gently toast, brining out all of their flavour.

Butternut squash and chickpea curry in a pan.

Pour in the tinned tomatoes, chickpeas and coconut milk. Be sure to stir everything really well and bring it to a gentle boil. Turn the heat down and simmer covered for about 10-12 minutes until the squash is tender but still retains some shape and texture.
Remove the lid and check the curry. If you would like a thicker curry, continue to simmer without the lid on for 5 minutes to reduce the liquid in the pot. Taste and adjust the seasoning.

Once the squash is tender and the curry is a thick stew-like consistency, finish it off by stirring in lots of freshly chopped coriander (cilantro) and a squeeze of fresh lime juice.

📖 Variations

Squash - this vegetarian curry works with many different kinds of squash like butternut, carnival, and acorn squashes.
Cauliflower - a head of cauliflower chopped into florets and stirred in is also a great addition.
Coconut milk - you can use full-fat or low-fat coconut milk without any loss of flavour.

💡 Chef's Guide: Expert Tips

Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.

Toasting Spices: Toasting the cumin and garam masala in a dry pan before adding to the curry enhances their flavours.
Nutty Crunch: Sprinkle toasted cashews or almonds on top for added texture and flavour.
Roasted Squash: Roasting the butternut squash separately before adding to the curry can intensify its sweetness.

🍯 Storing and reheating leftovers

Fridge- Store in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
Freezer- be sure to freeze the curry on its own without any rice in a freezer bag or airtight container.
Reheat: To reheat, thaw overnight in the fridge if frozen, then warm in a saucepan over medium heat until heated through. You may need to add a splash of water or coconut milk to loosen the sauce.

❓Recipe FAQ's

Do I need to peel the butternut squash first?

No. It's not necessary to peel a butternut squash or carnival squash. The skins are tender enough that they can be simmered like in this curry or roasted. I tend to peel them just because that's my preference, but it's not necessary.

How can I add more vegetables to this curry?

A great addition to chickpea curry would be sweet potato because it has a similar flavour to squash and a similar texture, too.
Cauliflower also makes a great addition to this curry. Cut into florets and stir in.

Can I make this curry in a slow cooker?

Yes, you can transfer the sautéed squash, onions, and garlic to a slow cooker, then add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours.

Looking for other curry recipes like this? Try these:

If you tried this Butternut Squash Curry please let me know in the comments below, and please leave a star rating while you're there!

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