You will fall in love with this autumnal, heart-warming, and delicious curry made with really simple ingredients. Inspired by our own Peanut Curry, we wanted to develop something seasonal with Thai flavors that were easy to prepare. This Thai-style Butternut Squash curry was just perfect and what we were looking for.

Why should you try this recipe?
Our Butternut Squash and chickpea curry with Thai flavors is the perfect easy vegetable curry and comfort meal for this fall. Filling, tasty, and packed with fresh vegetables and pulses, this curry is delicious and nutritious.
To make our curry, we use roasted butternut squash which brings out the best flavor and sweetness of this winter squash. We prepare a sauce made with half of the butternut squash and stir-fried carrots, shallots, ginger, and garlic. This sauce itself is simply amazing, but combined with coconut milk, some red curry paste, and soy sauce, and served with roasted butternut squash and chickpeas, is just too good to not have seconds!
This is why you should try our butternut squash and chickpeas curry, you will definitely fall in love with this recipe.
Our Butternut Squash Curry is:
- Vegan
- Gluten-free (if using tamari instead of soy sauce)
- Fall and winter recipe
- Thai-inspired curry
- Mildly spicy
- Hearty
- Flavourful

How to make the best Butternut Squash Curry
Our Butternut Squash curry recipe uses simple ingredients and can be easily made following a few steps.
Ingredients
- Roasted Butternut Squash. Please, do roast the butternut squash for this recipe! All you need to do before you start preparing any other ingredient is to peel and cut into cubes the butternut squash, place the cubes on a baking tray, drizzle some olive oil and leave them baking. This part is crucial to have the best butternut squash curry.
- Shallots, garlic, carrot, and ginger. Surely you have these four ingredients at home. You can substitute shallots for yellow onion. If you don't have fresh ginger, you could use ginger powder as well.
- Chickpeas. Adding chickpeas to our curry makes it nutritionally complete adding protein.
- Vegetable stock. We use vegetable stock but you can as well use water and add more salt to taste.
- Red Curry Paste. We use a tablespoon of red curry paste to give our curry a delicious Thai flavor. You can use yellow curry paste as well, it works really well for this recipe. We use this brand because is vegan not containing any prawn paste.
- Coconut milk. Choose coconut milk that contains the most amount of coconut, as it will be creamier. This will ensure you get a delicious coconut butternut squash curry.
- Soy sauce or tamari. We use a little bit of soy sauce or tamari (gluten-free) to add saltiness and umami.
- Toasted cashews, fresh coriander, and lime as toppings.

Step by Step Method
- Roast the butternut squash. Peel and cut into cubes the squash. Transfer to a baking tray or dish, drizzle some olive oil and salt and bake for about 30 minutes at 200C (400F).
- Add some coconut oil to a frying pan and stir fry chopped carrot, shallots, ginger, and garlic.
- Once the butternut squash is roasted and the veggies are ready, transfer just half of the butternut squash and all the stir-fried veggies to a blender jug with the stock. Blend until you have a smooth consistency.
- Heat some coconut oil in a pan, we use our cast iron pan for this curry. Add red curry paste and a little bit of coconut milk. Stir for a couple of minutes.
- Add the blended mixture, the rest of the coconut milk, chickpeas, and the other half of the butternut squash still in cubes.
- Leave simmering for 10 minutes, add toasted cashews, and chopped coriander, drizzle some fresh lime juice, and serve.

Variations for our Butternut Squash Curry
- Change the curry paste. We love red curry paste, but if you want to try a milder version of this squash curry, add yellow curry paste instead.
- Make it gluten-free. Simply change the soy sauce for tamari. If you are using stock, make sure it is gluten-free.
- Change the protein. We add chickpeas to this squash curry but you could add other pulses such as cannellini beans, or other sources of protein such as tofu, seitan, or tempeh.
- Serve it with noodles. Make it more brothy and serve it with noodles. Double the amount of stock you are adding, and you will have a nice coconut noodle curry.
- Add more veggies. You can add loads of other veggies and make a yummy vegetable curry for this season, we wanted to keep the recipe simple, but red peppers, carrots, mushrooms, or zucchini would go fantastic in this curry.

Serving Suggestions
Our Thai-inspired Butternut Squash Curry is a hearty main dish. We love serving it with jasmine rice or rice noodles. You could as well serve it with quinoa, wheat noodles, or a healthy sprouted lentil salad.
To complete your dish, add some toasted cashews or peanuts, chopped fresh coriander, and some lime juice. If you want your curry spicier, you can add some sriracha or chili flakes before serving.
You can freeze any leftovers or save them in an air-tight container in the fridge for 2-3 days.

FAQ and Tips
- Can I make this vegan butternut squash curry without curry paste? Yes. You can and it will still be delicious. We add curry paste to give our curry a mildly Thai flavor and add umami.
- Can I use raw Butternut squash instead of roasting it? For some recipes, you add the butternut squash and cook it in the curry sauce. I strongly recommend you roast the squash before. As well, to be able to follow this recipe, you need to cook the squash beforehand, as you will have to blend half of it.
- Is this winter curry spicy? It's a little bit spicy, but still enjoyable even if you are not a big spice fan. If you like your food spicier, add some red chili flakes or sriracha before serving.
- What can I use instead of coconut milk? You can substitute the coconut milk for cashew cream made with soaked cashews and water or store-bought. As well, instead of using coconut oil, olive oil can be used.
- Does this recipe freeze well? Yes, you can keep any leftovers in the freezer.
Butternut Squash Curry
Ingredients
- 1 butternut squash large or 2 medium size
- 1 tablespoon coconut oil
- 3 shallot
- 1 garlic clove
- 1 thumb-sized ginger piece
- 1 carrot
- 300 ml stock
- 1 tablespoon red curry paste
- 400 ml coconut milk
- 1 tablespoon soy sauce
- 250 g chickpeas
- A handful coriander
- A handful cashews toasted and crushed
- Lime juice
- Salt to taste
Instructions
- Preheat the oven to 200C (400F)
- Peel and cut into cubes the butternut quash. Transfer to a baking tray or baking dish, drizzle some olive oil and salt and bake for about 30 minutes. Depending on how big you cut the cubes, it will need longer or shorter.
- While the squash is roasting, roughly chop the shallots, carrot, ginger and garlic clove. Add coconut oil to a frying pan and the chopped veggies. Stir-fry until the shallots soften and the rest start to golden.
- Once the butternut squash is roasted and the veggies are ready, transfer just half of the butternut squash and all the stir-fried veggies to a blender jug with the stock. Blend until you have a smooth consistency.
- Heat some coconut oil in a pan and add red curry paste and a little bit of coconut milk. Stir for a couple of minutes.
- Add the blended mixture, the rest of the coconut milk, chickpeas, and the other half of the roasted butternut squash still in cubes.
- Leave simmering for 10 minutes, add toasted cashews, and chopped coriander, drizzle some fresh lime juice, and serve.
Notes
- You can change the red curry paste by yellow curry paste to make this recipe milder.
- Make the curry spicier by adding sriracha or chili flakes before serving.
Nutrition
If you tried our recipe, please leave a comment or tag us on Instagram. We are always happy to see your creations!
Gloria says
I love cooking all the varieties of squash this time of year. We love curry. This sounds so delicious, and I know my family will love it.
Tracy says
What a delicious curry! A great way to use butternut squash that's not the norm! My whole family loved it. Thanks for another great recipe!
Laura says
Thank you Tracy!
Kathryn says
This was so easy to whip up and I love the curry and butternut squash flavors together. It's so simple, yet delicious for lunch or dinner. Thanks!
Astra says
Thank you Kathryn
Marie says
This vegan curry is aromatic and hearty, just so perfect for fall! Loved how easy to make and also that it allowed me to use up some of those many squashes I've received lately in my CSA 😂 Loved it, thanks!
Debbie says
This Butternut Squash Curry is so hearty and delicious . I loved the crushed cashews it really provided a contrast in flavors . My husband has already asked me when I am making this again
Debbye says
I just made butternut squash soup yesterday and did not even think of adding red curry paste. Gonna try it again tomorrow and add that. Thanks so much.
Laura says
Thanks Debbye, surely you will like it!
Veronika says
This recipe is amazing! I love how all the flavors were balanced. Great for a cold Fall weather 😉
Megan says
Such a great curry. I love the curry and squash combo so much. Thanks for a great recipe.
Ann says
I love a good butternut squash recipe! I have never tried making it as a curry before. This sounds delicious!
Moop Brown says
Curry is one of my favorite dishes because of how comforting and filling it is to me. I love the addition of the squash in this recipe.
Erin says
I wanted something different than our usual and this was perfect! Not too hard to make and so much flavor. Yum! Thank you.
Heather Sandell says
I love curry but I’ve never had a butternut squash curry. I tried this and it was amazing. I only had yellow curry paste in the house but I liked this so much I know we will be making it again and I’ll have to get red curry next time for a little more spice
Laura says
Thank you Heather. Yellow curry sounds delicious, we love adding it when making butternut squash curry as well. Actually, we will be posting our own yellow curry recipe this week!