This Thai-inspired butternut squash and chickpeas recipe uses red curry paste, which you can modify for the desired degree of heat. It uses a store-bought ready-made red curry and is, therefore, quick to make and is also meal-prep friendly! The flavors of this dish are very decadent yet healthy and satisfying. And did I mention it's also a one-pot meal, making clean-up a breeze!?
One of these days, I will use dried beans, rather than canned, and cook them in an Instant Pot. And yes, I will share how to make those. And if you haven't yet, subscribe to my newsletter so you can stay in the know.
- What's The Difference Between Chickpea and Garbanzo Beans
- What You'll Need to Make Butternut Squash Curry With Chickpeas
- What To Use As A Substitute For Some Of The Ingredients
- Different Types of Flavorful Thai Curry
- How To Make This Easy Recipe For Butternut Squash And Chickpea Curry
- Tips For Making This Curry Recipe Extra Spicy
- Frequently Asked Questions Answered
- Other Curry Recipes You May Like
- 📖 Recipe Card
- 💬 Reviews
What's The Difference Between Chickpea and Garbanzo Beans
Nothing! Chickpea is the same as garbanzo beans. Chickpea, while it has a Latin root word is more of an English term and is more commonly used. And Garbanzo is a Spanish term. You can call them either chickpea or garbanzo, and both are correct!
You can find them labeled either chickpeas or garbanzo beans and they are the same thing.
What You'll Need to Make Butternut Squash Curry With Chickpeas
- Red Chili Peppers
- Thai Basil
- Coconut Milk
- Soy sauce
- Rice Vinegar
- Coconut Oil
- Kosher Salt
- Coconut Palm Sugar
- Red Curry Paste
- Butternut Squash
- Chickpea (Garbanzo Beans)
- Vegetable Broth
See the recipe card below for exact quantities of how to make Butternut Squash and Chickpea Curry.
What To Use As A Substitute For Some Of The Ingredients
Here are a few suggestions on what ingredients to use for making this Butternut Squash and Chickpea Curry recipe in case you want to make some substitutions. Note that prep time, measurements, and taste will vary slightly. That's where your creativity comes in, so have fun making this your own! And let me know how it came out.
- Butternut Squash: Any winter squash will work, acorn, buttercup, Hubbard, or sugar pumpkin.
- Carrots: Parsnips will be a good substitute for this recipe. It will add a different color to the dish, overall. But it will taste the same.
- Chickpea (Garbanzo Beans): Any beans that have the same texture like great northern, lima beans, navy beans, soybeans, white kidney beans. They all have the same creamy texture and have a slightly nutty flavor like chickpeas (garbanzo beans).
- Coconut Milk: Coconut Cream can be a substitute, however, it is sweeter than coconut milk and is a lot thicker. So dilute the coconut cream with some water. If you don't like the taste of coconut, you can substitute and use whipping cream, tahini, nut butter, or Greek yogurt. All of these will give the curry its consistency and impart somewhat of a creamy and nutty flavor.
- Coconut Oil: Use refined for a neutral flavor, unrefined if you want more of a coconut flavor to the dish. Alternatively, you can also use olive oil.
- Coconut Palm Sugar: Palm sugar has an earthy taste so because of that, any substitute will not impart that same flavor to your curry dish. And coconut palm sugar is not as sweet. However, in a pinch, you can substitute granulated sugar, light or dark brown sugar, or even cane sugar. These will be slightly sweeter in comparison so adjust the measurement to your taste.
- Ginger: This recipe calls for 1 tablespoon of fresh ground ginger. If you do not have fresh, you can substitute ¼ teaspoon of ground ginger.
- Kosher Salt: Coarse Sea Salt or Himalayan Sea Salt. Use a 1:1 ratio since they are the same in size.
- Lemongrass: If you're wondering what it tastes like, the flavor is citrusy with a hint of mint. It is very mild, so it will not overpower the curry and will impart a very nice fragrance to the dish. You can find them in the produce section with all the fresh herbs. It's a hit or miss at a grocery store. If you cannot find any, serve the curry with a slice of lime on the side. Note that fresh lime juice does wonders to the dish, but squeeze the lime juice right at the dinner table and not while cooking.
- Onion: You can use shallots in place of onion for this recipe. Shallots will be milder.
- Red Chili Peppers: Any chili peppers would be a good substitute. And I'm sure since you're thinking about it, you can handle the heat! So kudos!! 🌶
- Red Curry Paste: See the "Different Types of Flavorful Thai Curry" chart below.
- Rice Vinegar: White Wine Vinegar, Apple Cider Vinegar, Sherry Vinegar, or Seasoned Rive Vinegar will be great substitutes for Rice Vinegar.
- Soy sauce: Regular or Low-Sodium works. If you want to make this recipe gluten-free, use Tamari, Liquid Aminos, or Coconut Aminos.
- Spinach: Kale, Chard, Bokchoy, or any other green-leafy vegetable will be great substitution or even addition to this curry dish.
- Thai Basil: You can use sweet basil instead. It will lack that hint of spice that you get from the Thai Basil, so if you cannot find any, use some mint with the sweet basil.
- Vegetable Broth: Water or chicken broth (for non-vegetarian option).
Different Types of Flavorful Thai Curry
Listed below are the Maesri brand that I use and highly recommend. Chefs use them and restaurants use this brand too! It's a product from Thailand and you cannot get close to authenticity as these curries. They come in a 4-ounce can. They are all-natural, non-GMO, gluten-free*, 100% vegan, and no MSG.
*NOTE: Karee Curry Paste (Yellow Curry Paste) contains wheat flour, which contains gluten.
|TYPES OF CURRY||HEAT LEVEL||FLAVOR PROFILE||INGREDIENTS|
|Green Curry||Medium||Basil and Coriander-forward||Fresh Chilli Pepper, Garlic, Chinese Ginger, Shallot, Lemongrass, Salt, Sweet Basil, Kaffir Lime, Sugar, Spices (Coriander Seeds, Pepper, Cumin, Cardamom, Turmeric), Galangal, Fresh Coriander|
|Karee Curry (aka Yellow Curry)*||Mild||Somewhat Sweet with Hint of Spice||Dried red chilies, shallot, garlic, soybean oil, sugar, salt, fresh turmeric, lemongrass, spices (Coriander, Cumin, Cardamom, Cinnamon, Bay Leaves, Galangal, Cloves), Galangal Curry Powder (Whole Mustard, Fenugreek, Wheat Four, Chili Powder, Fennel, Black Pepper), Kaffir Lime.|
|Panang Curry||Medium||Rich, Creamy, Coconut-undertones||Dried Chilli Pepper, Garlic, Shallot, Lemongrass, Sugar, Salt, Kaffir Lime, Galangal, Spices (Coriander Seeds, Cumin, Cardamom, Bay Leaves)|
|Prik Khing Curry||Medium||Sweet and Spicy||Dried Chilli Pepper, Garlic, Shallot, Lemongrass, Sugar, Salt, Kaffir Lime, Galangal, Spices (Coriander Seeds, Cumin, Cardamom, Bay Leaves)|
|Masaman Curry||Mild||Sweet, Tangy, and Rich||Garlic, Sugar, Soybean Oil, Dried Chilli Pepper, Tamarind Juice, Shallot, Salt, Lemongrass, Spices (Coriander Seeds, Cumin, Cardamom, Cinnamon, Bay Leaves, Lesser Galanga, Cloves), Kaffir Lime, Galangal|
|Red Curry||Hot||Rich and Fiery||Chilli Pepper, Garlic, Shallot, Salt, Lemongrass, Sugar, Kaffir Lime, Galangal, Spices (Coriander Seeds, Cumin, Cardamom)|
How To Make This Easy Recipe For Butternut Squash And Chickpea Curry
STEP 1: Add coconut oil to a warm skillet.
STEP 2: Add garlic, ginger, onion, and lemongrass.
STEP 3: Add the red curry paste.
STEP 4: Add coconut milk and spices.
STEP 5: Add vegetable broth and vegetables.
STEP 6: Blend to thicken the curry sauce.
STEP 7: Add spinach and chickpeas.
STEP 8: Add Thai Basil and vinegar.
See the recipe card below for exact quantities of how to make Butternut Squash and Chickpea Curry.
Tips For Making This Curry Recipe Extra Spicy
- If you want more heat, add the red chili pepper(s) earlier in the cooking process when you're toasting the aromatics (Step 2) or red curry paste (Step 3). This will help permeate more heat into the dish.
- Use whole chili peppers and do not remove the seeds and capsaicin from the chili peppers.
- Use more chili peppers as you can stand. 🥵
Frequently Asked Questions Answered
Yes, you can use jalapeño peppers to substitute or in addition to chili peppers to this curry dish.
You'll find butternut squash all year-round. However, they are best from early fall to winter.
Absolutely! Making this dish ahead of time will give all the flavors a chance to blend.
You can reheat in a microwave using a microwave-safe container for one minute or reheat in a saucepan on the stovetop, over medium heat for a few minutes until heated through.
Promptly store leftover Butternut Squash Chickpea Curry in a sealed container and store in the refrigerator for up to four days or in the freezer for up to three months.
Other Curry Recipes You May Like
📖 Recipe Card
- 1 ½ tablespoon Coconut Oil unrefined
- 1 medium Onion diced
- 1 tablespoon Ginger minced
- 3 cloves Garlic minced
- 2 stalks Lemongrass sliced thinly
- 5 tablespoon Red Curry Paste
- 2 ½ tablespoon Soy sauce
- 1 ½ tablespoon Coconut Palm Sugar
- 1 teaspoon Kosher Salt
- 1 can Coconut Milk 13 oz. (regular or low-fat)
- 1 cup Vegetable Broth
- 5 cups Butternut Squash peeled and cut to 1" cube
- 2 medium Carrots diced or sliced about ¼" thick
- 15 ounce Chickpeas canned
- 1 bag Fresh Baby Spinach 8 ounce
- ½ cup Thai Basil Leaves more for garnish
- 1 to 3 Red Chili Peppers optional
- Add coconut oil in a warm skillet.1 ½ tablespoon Coconut Oil
- Add aromatics to warm oil in a Dutch Oven. Sauté until fragrant. Be careful to avoid burning. Should be about 2 minutes.1 medium Onion, 1 tablespoon Ginger, 3 cloves Garlic, 2 stalks Lemongrass
- Add curry to the pot. Sauté until toasted. Will turn a very bright red. Stir constantly to avoid scorching, about 2 minutes.5 tablespoon Red Curry Paste
- Add salt, sugar, and soy sauce. Stir in coconut milk. Let flavors blend in together for a bit, about 1 minute.2 ½ tablespoon Soy sauce, 1 ½ tablespoon Coconut Palm Sugar, 1 teaspoon Kosher Salt, 1 can Coconut Milk
- Add broth, butternut squash, and carrots to the pot. Simmer, covered for 20 minutes. Stir occasionally to avoid sticking to the bottom of the pot.1 cup Vegetable Broth, 2 medium Carrots, 5 cups Butternut Squash
- Scoop out a cup of curry mixture and blend. This step is to help thicken the sauce. You can omit it if you prefer the curry dish to be not as thick.
- Add the blended curry to the pot. Add chickpeas, chili peppers, and spinach and simmer for 3 minutes.15 ounce Chickpeas, 1 bag Fresh Baby Spinach, 1 to 3 Red Chili Peppers
- Remove from heat. Add Thai Basil Leaves, then pour in vinegar. Stir and season with more salt as desired.½ cup Thai Basil Leaves
- The coconut oil used for this recipe is unrefined, which gives the dish its roasted, nutty flavor. If you want a more neutral flavor use refined oil or olive oil.
- Chili peppers can be omitted if you want a less spicy dish.
- See the Types of Curry Chart above if you want to use other types of curry, instead of Red which was used for this Butternut Squash and Chickpea Curry recipe.
- To save time, purchase already cubed butternut squash at the grocery store.
- You can also roast the butternut squash if you wish for a more toasted flavor.
- See the "Substitution" list for suggested ingredients as a handy reference if you want to personalize this recipe to suit your taste.
- You can use regular or low-fat coconut milk.
- Serve this dish with cooked Basmati or Jasmine rice, and/or Naan bread.