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Butternut Squash Curry

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Our easy Butternut Squash Curry is super simple to make and completely delicious to eat – great for weeknight dinner or meat free Monday.

A vegetarian dish that is incredibly simple to prepare, our butternut squash curry with chickpeas and coconut milk is a great meat-free meal idea.

This veggie curry is particularly well-liked by children, they seem to love the sweetness from the butternut squash.

Plus it’s quite simple to prepare and cook, making it an ideal option for hectic weeknights.

butternut squash curry served with boiled rice and popadoms

Equipment Needed

  • Chopping board
  • Sharp knife
  • Tablespoon
  • Skillet pan with a lid – or large saucepan
  • Cooking spoon

Butternut Squash Curry Ingredients

You’ll only need a handful of ingredients to make our tasty squash curry.

butternut squash curry ingredients in small bowls on a white table
  • 1 tbsp sunflower oil
  • 1 onion – diced
  • 2 cloves garlic – peeled and finely grated
  • thumb sized piece of ginger – peeled and finely grated
  • 400g passata
  • 400g chickpeas – from a tin
  • 1 butternut squash – peeled and diced into chunks
  • 200g coconut milk
  • bunch coriander – roughly chopped

How To Make Indian Butternut Squash Curry

You’re going to just love how simple our easy squash curry is to cook!

Step One – Fry the onions

  • Heat the sunflower oil in the pan – tip in the onions and fry for around 5 minutes, until they’re just starting to soften.
  • Then tip in the grated garlic and ginger and add the curry paste. Cook for a couple of minutes.
onions and garlic being fried in curry paste in a skillet pan

Step Two – Add the coconut butternut squash curry ingredients

  • Add the butternut squash, tinned chickpeas, passata, coconut milk and season with salt and black pepper.
butternut squash, passata, chickpeas, coconut milk, onions and curry paste added to a skillet pan

Step Three – cook the butternut squash curry with coconut milk

  • Stir all the ingredients together, bring the squash curry to the boil, then put the lid on, reduce the heat to low and simmer the curry for around 35-40 minutes (or until the squash is tender)
butternut squash curry mixed and ready to cook

Step Four – serve your easy butternut squash curry

  • Once the squash curry is cooked through, sprinkle with chopped coriander and serve with your favourite side dishes – try boiled rice, naan breads or popadoms.
butternut squash curry served with boiled rice and popadoms

Make Squash Curry Your Way!

  • Butternut Squash And Spinach Curry – add in some lovely baby spinach leaves to your curry
  • Go spicy! Love curry with a kick, switch the medium curry paste for a hotter one and add some freshly chopped chillies.
  • Want it milder? Use a mild curry powder and stir through some natural yogurt just before serving.

Get all our Indian recipes here

What To Serve With Vegetarian Curry

Our delicious butternut squash and chickpea curry goes great with any of the tasty side dishes below

  • Naan bread
  • Boiled rice
  • Pilau rice
  • Chapatis

Get loads more easy dinner recipes here

More Delicious Vegetarian Meals To Make

If you love our squash curry recipe then you might just LOVE any of the dishes below!

  • Chickpea Curry – a vegan curry recipe, super easy to make and delicious to eat. Great with rice, in jacket potatoes or even just in a bowl with Indian breads to scoop it up.
  • Mixed Vegetable Curry – a cheat recipe made with frozen vegetables and tinned potatoes, quick and easy vegetarian comfort food.

Get all our delicious vegetarian recipes here

Need Some Family Meal Ideas?

Check out our meal planning here – it’s filled with recipes, meal planner tips and pre-filled printable meal plans weekly or seasonally. We’ve got hundreds of the BEST family recipes your whole family will LOVE!

Yield: Serves 4

Butternut Squash Curry Recipe

butternut squash curry served with boiled rice and popadoms

A delicious, super easy butternut squash curry with chickpeas and coconut milk.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 tbsp sunflower oil
  • 1 onion - diced
  • 2 cloves garlic - peeled and finely grated
  • thumb sized piece of ginger - peeled and finely grated
  • 2 tbsp medium curry paste
  • 400g passata
  • 400g chickpeas - from a tin
  • 1 butternut squash - peeled and diced
  • 200g coconut milk
  • pinch salt
  • pinch black pepper
  • bunch coriander - chopped

Instructions

  1. Add the sunflower oil in the pan – tip in the onions and fry for around 5 minutes, until they’re just starting to soften.
  2. Then tip in the grated garlic and ginger and add the curry paste. Cook for a couple of minutes.
  3. Add the butternut squash, tinned chickpeas, passata, coconut milk and season with salt and black pepper.
  4. Stir all the ingredients together, bring the squash curry to the boil, then put the lid on, reduce the heat to low and simmer the curry for around 35-40 minutes (or until the squash is tender)
  5. Once the squash curry is cooked through, sprinkle with chopped coriander and serve with your favourite side dishes – try boiled rice, naan breads or popadoms.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 342Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 226mgCarbohydrates: 40gFiber: 10gSugar: 7gProtein: 11g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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