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Coconut butternut squash curry viewed from above in a round cream bowl
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Coconut Butternut Squash Curry Recipe

Roasted butternut squash, cooked chickpeas, and spinach in a coconut sauce with curry powder, ginger, cumin, and lemon.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 469
Ingredients Equipment Method Video Notes

Ingredients
  

  • 600 g butternut squash peeled, seeded, and cut into 3/4-inch cubes; edible weight
  • 2 tablespoons olive oil divided
  • 1/2 teaspoon fine salt 3 g, divided
  • 1 medium yellow onion 150 g, finely chopped
  • 3 cloves garlic 9 g, minced
  • 2 teaspoons finely grated fresh ginger 10 g
  • 2 teaspoons mild curry powder 4 g
  • 1 teaspoon ground cumin 2.1 g
  • 200 g ripe tomatoes finely diced
  • 400 g unsweetened full-fat canned coconut milk stirred well before weighing; about one can
  • 250 g cooked unsalted chickpeas already cooked and drained, about 1 1/2 cups
  • 1/2 cup water 120 mL, plus small amounts as needed
  • 100 g baby spinach washed and dried
  • 2 tablespoons lemon juice 30 g

Equipment

  • 1 Large rimmed sheet pan
  • 1 Deep 12-inch skillet at least 3-quart capacity
  • 1 Kitchen scale for edible squash and coconut milk weights

Method
 

  1. Heat the oven to 425°F while preparing the ingredients. Toss the squash on a large rimmed sheet pan with 1 tablespoon oil and 1/4 teaspoon salt. Spread in one layer. Roast for 25–30 minutes, turning once, until browned at the edges and easily pierced through the center with a fork.
  2. While the squash roasts, heat the remaining 1 tablespoon oil in a wide, deep 12-inch skillet over medium heat. Cook the onion for 6 minutes until softened. Add garlic and ginger and cook for 1 minute. Stir in curry powder and cumin for 30 seconds.
  3. Add the diced tomatoes and cook for 4 minutes, stirring, until softened. Add coconut milk, cooked chickpeas, water, and the remaining 1/4 teaspoon salt. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally. Reduce the heat if the sauce boils hard.
  4. Gently fold in the tender roasted squash and spinach. Cook for 2–3 minutes, just until the spinach wilts and everything is hot. If the squash needs longer in the oven, keep the sauce over very low heat until it is ready.
  5. Remove from the heat and stir in lemon juice. Thin with small splashes of water if needed. Divide evenly into 4 servings. Rice or bread is optional and not included in nutrition.
  6. Cool leftovers in shallow containers and refrigerate within 2 hours. Use within 3–4 days or freeze for up to 3 months for best quality. Thaw in the refrigerator, then reheat to 165°F, stirring gently and adding a splash of water if needed.

Video

Notes

Contains coconut. Check the curry powder label for allergen needs. Nutrition is estimated per one-fourth of the batch with full-fat canned coconut milk and cooked unsalted chickpeas; rice and bread are excluded. Fiber and sugar are not displayed because the selected USDA coconut milk record lacks reliable values for them. This is not a low-fat recipe. Canned chickpeas and different coconut milk brands change the estimate.
Video credit: Paris of Vegan Cocotte, Butternut Squash and Chickpea Curry, demonstrates roasted squash folded into a coconut, chickpea, and spinach curry. This version uses curry powder and cumin instead of the creator’s separate four-spice blend, fresh tomatoes instead of crushed canned tomatoes, and water with a lemon finish instead of vegetable stock. Follow this card’s quantities and roasting time.