Butternut Squash Curry with Chickpeas

We’re cooking up a quick and easy Thai-style Butternut Squash Curry today, my friends - creamy, spicy, and absolutely packed with flavor. This is one I make often in the Chili Pepper Madness kitchen, tested and perfected for the right balance of sweet squash, vibrant spice, and silky coconut sauce.

You’ll get tender chunks of butternut squash and hearty chickpeas simmered in rich coconut milk with Thai red curry paste and warm curry powder for the ultimate comfort meal. It’s ready in under 30 minutes, making it perfect for busy weeknights.

As always, you can dial up the heat as much (or as little) as you like. That’s the beauty of cooking with peppers. Let’s get to cooking!

Ingredients & Notes/Substitutions

The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.

• Coconut Oil. Best for extra coconut flavor. You can use vegetable oil instead.
• Fresh Onion and Garlic. Use 2-3 teaspoons powder each as a sub and add along with the curry powder.
• Chilies. Optional, for spicy. Use bird's eye if possible for authentic heat, or use local chilies available to you. 1-2 serrano peppers will add good heat, or use a large jalapeno pepper. Skip for milder curry.
• Thai Red Curry Paste. Use a simple store bought brand, or try my homemade Thai red curry paste recipe for the most authentic flavor.
• Curry Powder. I used a basic yellow curry powder, though any will work. Use your favorite, or try my homemade curry powder recipe, which has a nice kick for every day use.
• Butternut Squash. Peeled and cubed. You can also use sweet potato, yam, pumpkin, or similar winter squash as a substitute.
• Chickpeas. Lentils are a nice substitution. You can also skip the chickpeas and add a bit more butternut squash.
• Coconut Milk. Full fat coconut milk is best for flavor. For a non-creamy version, sub with chicken broth.
• Chicken Broth. Use vegetable broth for a vegetarian version. Water is good as well.
• Fish Sauce. Omit for vegetarian. Shrimp paste is a good alternative, or soy sauce for umami.
• Fresh Lemongrass. Optional, though recommended. Use 2-3 tablespoons lemongrass paste as a substitute, which is more readily available at most grocery stores.
• Lime Juice. Lemon juice is a great sub.
• FOR SERVING. Fresh chopped cilantro or green onion, lime wedges, chili flake, rice or rice noodles (if desired). I love chili crisp or hot chili oil.

How to Make Butternut Squash Curry

Heat the oil in a large pan or pot over medium heat. Add the chopped onion and chilies and cook for about 5 minutes, stirring occasionally, until the onion softens and becomes translucent.

Stir in the garlic and Thai red curry paste. Cook for 1 minute, stirring constantly, to bloom the spices and release their aroma.

Mix in the curry powder, then add the butternut squash, chickpeas, coconut milk, and broth (or water). Stir in the fish sauce and lemongrass stalk, if using.

Season lightly with salt and pepper and stir well to combine everything.

Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for 20 minutes, stirring halfway through to prevent sticking, until the squash is fork tender and easily pierced.

If you prefer a thicker curry, remove the lid for the last 5 minutes to allow the sauce to reduce slightly.

Remove from the heat. Discard the lemongrass stalk, then stir in the fresh lime juice for brightness. Taste and adjust seasoning with more salt, pepper, or lime juice as needed.

Boom! Done! Your butternut squash curry is ready to serve. Spoon the curry into bowls or serve over cooked rice or rice noodles. Garnish with chopped cilantro or green onion, chili flakes, and lime wedges.

I love to drizzle on some of my homemade chili crisp or my awesome spicy chili oil recipe - get some extra kick!

Enjoy your creamy, spicy, Thai-style comfort bowl!

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce.

That's it, my friends. I hope you enjoy my butternut squash curry recipe. I'd love to hear how it turned out for you!

Try Some of My Other Popular Recipes

• This quick and easy Thai shrimp curry recipe is loaded with flavor.
• This chickpea curry recipe is so quick and easy, a staple for easy weeknight dinners.
• This Jamaican curry chicken recipe is the ultimate Caribbean comfort food.
• See all of my Spicy Curry Recipes

Still hungry for butternut squash? Try this! It's the best butternut squash soup recipe ever with the perfect blend of herbs and spices, nice and creamy, easy to make, plus you can freeze the leftovers.