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Butternut Squash Chickpea Curry

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Butternut squash chickpea curry is a vibrant vegan dinner to pull you through the dark days of winter. It’s bright, cozy, full of vegetables and satisfies just about every craving. 

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Mains, Entreés
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale
  • 1 cup basmati rice
  • 2 tablespoons olive oil
  • 2 shallots, diced
  • 2 cloves garlic, minced
  • 1” piece ginger, peeled & grated
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 12 tablespoons red curry paste (see note)
  • 1 small butternut squash, peeled and cut into ½” cubes (about 1 cup)
  • 1 cup small broccoli florets
  • 1, 14.5-oz can full-fat coconut milk
  • 1/2 cup vegetable broth
  • 2 tablespoons brown sugar
  • 1, 14.5 oz can chickpeas, drained and rinsed
  • 1 lime, juiced
  • garnish: cilantro, extra lime wedges

Instructions

Equipment

Notes

  • The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
  • I recommend getting all of your ingredients out and prepped before you start. Things move quickly once you get going and you don’t want to burn the garlic!
  • Timer savers: use pre-washed/chopped broccoli florets, pre-chopped butternut squash and microwavable rice.

Nutrition