This butternut squash chickpea curry is baked in the oven and makes the coziest fall comfort food with hardly any effort! It’s vegetarian, protein-packed, and simply delicious.
Notes from the Author
When the weather turns chilly, I always crave warming vegetarian comfort food – and this butternut squash curry with chickpeas hits the spot every single time. It’s creamy, flavorful, and so satisfying.
The best part? This curry is made in the oven! Simply blend the curry sauce, toss everything together in a baking dish, and let the oven do the work. While it bakes, you can put your feet up and 40 minutes later enjoy a bowl of warm, nourishing curry.
Why You’ll Love This Curry:
- Oven-baked: No stirring over the stove – everything bakes gently in the oven.
- Healthy & Filling: Chickpeas add plant-based protein, while butternut squash is packed with fiber and nutrients.
- Creamy & Flavorful: Coconut milk and curry paste create the perfect balance of creaminess and spice.
Ingredients
See recipe card for measurements.
- Chickpeas: Make the curry hearty, protein-rich, and filling.
- Butternut Squash: My favorite squash for curries because of its slightly nutty flavor. You can also use red kuri squash (Hokkaido). Just make sure to cut it into small cubes so it cooks evenly in the oven.
- Cherry Tomatoes: Add a sweet and tangy flavor to the curry.
- Coconut Milk: For a creamy base. I recommend using light coconut milk – it’s just as delicious but saves about 190 calories.
- Yellow Thai Curry Paste: My secret ingredient for this butternut squash and chickpea curry! It adds amazing flavor and a gentle heat. You can also use red curry paste, but since it’s spicier, I’d suggest using a bit less.
- Peanut Butter: Makes the sauce extra creamy and nutty. If you’re allergic, you can simply leave it out.
- Lime Juice: Brightens up the curry with fresh acidity. Lemon juice works too.
- Ginger, Garlic, Soy Sauce & Tomato Paste: Form the aromatic base of the curry sauce.
- Jasmine Rice & Fresh Cilantro: For serving. The rice soaks up the sauce beautifully, and cilantro adds freshness.
How To Make
01
Blend The Sauce
Add all curry sauce ingredients to a blender and blend until smooth and creamy.
02
Mix Everything
Place the squash, chickpeas, cherry tomatoes, and curry sauce in a baking dish. Toss well to combine.
03
Bake
Bake for 40 minutes in a preheated oven. Stir once or twice near the end so the tomatoes don’t burn.
04
Garnish & Serve
Serve the curry with jasmine rice and garnish with fresh cilantro. For a pretty finish, drizzle some yogurt thinned with water over the top.
FAQs
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📖 Recipe
Butternut Squash Chickpea Curry
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Equipment
- Santoku Knife
- Nutribullet Blender
- Rice Cooker
Ingredients
Curry Sauce
- 1 cup light coconut milk
- ⅔ cup water
- ½ inch piece ginger
- 1 small clove garlic
- 2 tablespoons yellow Thai curry paste
- 2 tablespoons tomato paste
- 1 tablespoon peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon lime juice or lemon juice
Curry
- 1 x 15 oz can cooked chickpeas
- 2 cups cubed butternut squash
- 1 ½ cups whole cherry tomatoes
To Serve
- 1 cup jasmine rice or basmati rice
- some minced cilantro
Instructions
- Preheat the oven to 400°F (200°C) fan.
- Blend all the curry sauce ingredients in a blender until smooth and creamy.
- Cut the butternut squash into small cubes so it cooks evenly. Place it in a baking dish along with the chickpeas, cherry tomatoes, and curry sauce. Mix well to combine.
- Bake for 40 minutes in the preheated oven. Stir once or twice near the end of baking, so the cherry tomatoes don’t burn.
- Meanwhile, cook the rice according to package instructions.
- Serve the butternut squash curry with rice and garnish with fresh cilantro if desired. → For a pretty finish, drizzle a little yogurt thinned with water over the curry.
Video
Notes
- This recipe makes about 3 generous servings. For families with 2 kids, just serve with a little extra rice.
- Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a saucepan over medium heat.
- Butternut Squash: Tastes best with butternut squash, but you can also use other edible varieties of winter squash/pumpkin.
Nutrition
www.aline-made.com (Article Sourced Website)
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