Creamy butternut squash curry is vegetarian dinner perfection served with crispy chickpeas and steamed rice. Warm and comforting, it’s ideal for fall meals.
I am an absolute curry-obsessive. Curry in any way, shape or form is a win for me. I have been loving all forms of vegetable curry lately. I have made cauliflower curry more times than I can count and my new love is this creamy butternut squash curry. Butternut is a staple food in our home because I know my kids will eat it with no hassle. Turning sweet, roasted butternut squash into an aromatic curry is a great way to use this fall favorite in an easy, vegetarian recipe.
I like roasting the butternut before adding to the curry base sauce but you could also steam or boil the squash before. You could also swap the butternut for pumpkin if that’s all you have. To add some texture, I like to serve the curry with crispy chickpeas. Fried in a little oil with spices, the chickpeas are the perfect crunchy addition. Serve with rice and some fresh coriander (cilantro) for the perfect meatless meal.
Table of Contents
What to serve with butternut squash curry
How to cut butternut squash
Place the butternut squash in front of you on a chopping board. Lay the butternut on its side then carefully make a long cut through and down the “neck”of the butternut. Turn the butternut then continue the cut down the rest of the squash. The butternut should now be cut in half. From here you can scoop out the seeds and roast the butternut whole or cut into chunks.
If you’d prefer to peel the butternut first, peel the entire butternut with a sharp vegetable peeler. Continue by cutting the butternut in half and then scooping out the seeds. Chop the peeled butternut into chunks.
Storing and freezing
Cooked and cooled curry will last for 4-5 days if kept covered in the fridge. Butternut squash can tend to be watery once frozen and thawed but this curry can be frozen and kept in the freezer for up to 3 months. Thaw completely then reheat gently in a large pot over medium heat.
Butternut squash recipes
- Creamed spinach stuffed butternut squash
- Honey roasted butternut squash soup
- Creamy pumpkin pasta with pancetta and sage
Butternut squash curry with crispy chickpeas
- 1 kg (2lbs) butternut squash cubes
- 2 tbsp oil
- 1 tsp salt
For the curry sauce
- 1 onion finely chopped
- 3 garlic cloves crushed
- 1 tsp crushed ginger
- 2 tbsp Garam Masala
- ½ tsp cinnamon
- ½ tsp chilli flakes
- 400 g (14oz) chopped tomatoes
- 1 tsp sugar (optional)
- 1 cup stock
- ½ cup coconut milk
- salt, to taste
For the crispy chickpeas
- 1 400g/14oz can chickpeas drained
- 1 tbsp oil
- pinch chilli powder
- salt, to taste
- Preheat the oven to 200°C/400°F. Place the butternut squash on a large, rimmed baking sheet. Drizzle over the olive oil and season with salt. Place in the oven and roast for 25-30 minutes until just cooked and starting to caramelize.
- To make the curry sauce, soften the onion in a little oil or butter in a large pot. Add the garlic and ginger and cook until fragrant. Add the spices and fry for 30 seconds then pour in the tomatoes, sugar, stock and coconut milk. Season to taste then allow to simmer for 15-20 minutes until the sauce has thickened and reduced slightly.
- Add the roasted butternut to the curry sauce and allow to cook for another 10-20 minutes or until the butternut is cooked.
- To make the chickpeas, heat the oil in a large frying pan then add the drained chickpeas. Fry until the chickpeas start to brown then add the spices. Cook until the chickpeas are crisp and golden then remove from the heat.
- Serve the butternut curry over rice topped with the crispy chickpeas.