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Home » Butternut Squash Curry with Spinach and Chickpeas {Vegan, GF}

Butternut Squash Curry with Spinach and Chickpeas {Vegan, GF}

Last Updated on April 21, 2021 By Vicky 33 Comments

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butternut squash curry pin

Butternut squash curry that’s creamy and fragrant with spinach, chickpeas, coconut milk and red curry paste. Secret ingredient in the recipe makes the sauce extra creamy every time! Strong and vibrant flavors of lemongrass, ginger and tamarind really bring this Thai flavored dish to life.  Vegan and Gluten Free. Butternut squash curry Butternut squash curry is what I’m currently craving. D and I recently crossed into country number 57 – Bulgaria and there is no Thai food in sight. I mean there are barely any Asian style restaurants in this country – Chinese I have seen, but I’ve seriously got Thai food on my mind.

I always love a rich, deep and vibrant Thai based curry. Before spending three months in Thailand I wasn’t even familiar with all the different Thai curries. I always just ordered a standard Pad Thai when I went out for Thai food.

Once in Thailand though, I went curry crazy. I loved all the different curry pastes, from red to green to penang to massaman. I loved them all.

Now, as I have discovered not all curry pastes are created equal. I have tried all sorts of brands of curry paste available in the US and there is no doubt that the Maesri brand comes out on top. This one tastes the most like fresh home made curry paste in Thailand though the spice level is up there so don’t add a lot if you can’t stand the heat! A good Thai curry starts with the curry paste so make sure you always pick a good one, or make your own from scratch.

And coconut milk is like liquid gold if you ask me. It’s so rich and creamy and incredible mixed in with the curry paste flavors along with freshness of lemongrass, limes, ginger, garlic, red onion. It’s simply the best.

I had made a squash red curry before but this time I wanted to jazz things up a bit and take the dish to the next level, so a vegan butternut squash curry was just what I needed. With the help of spinach, peanut butter and tamarind in this butternut squash curry recipe, that has most certainly been achieved.

The peanut butter, even just a tablespoon completely elevates the flavor of this butternut squash curry. 

It just makes the sauce slightly nutty and even more creamy than with just the coconut milk alone.

Butternut squash curry in the making

The tamarind gives it a bit of a sour flavor, think of tamarind as one of those war heads candies from the 90s. Remember those? So a little bit of tamarind goes a long way to give the dish that special uumpth of flavor. Not to worry though, if you don’t have access to tamarind you can omit it from the recipe. It still works, but I do recommend you buy a block of tamarind online so you can add just a hint of it here and there.

The heart of this recipe is the soft and delicious butternut squash. It just soaks up all those rich Thai flavors. For additional plant based protein I added chickpeas and for superfood uber healthy addition we’ve got spinach. The spinach also lightens up the heaviness of the curry a bit.

Oh and did I mention that this vegan butternut squash curry is also gluten-free? Perfect for a meatless Asian themed superfood plant based dinner meal.

Butternut squash curry with chickpeas and spinach

Other curry recipes you’ll love:

  • Vegan Curried Pumpkin Cauliflower Soup with Spinach and Almonds {GF}
  • Vegan Red Lentil Sweet Potato Kale Curry {GF}
  • Spinach Chickpea Sweet Potato Curry Vegan Recipe {GF}
  • Vegan Red Lentil Curry {Gluten-Free}

If you prefer kale instead of spinach feel free to use that instead (and find more uses for kale in my Vegan Kale Recipes Round Up)

How to make vegan butternut squash curry:

Butternut squash curry served over rice with chickpeas and spinach

4.5 from 6 votes
butternut squash curry
Print
Butternut Squash Curry with Chickpeas and Spinach {Vegan, GF}
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

A vegan and gluten-free creamy and fragrant butternut squash curry with spinach, and red curry paste. Strong and vibrant flavors of lemongrass, ginger and tamarind really bring the flavors to life.

Course: Dinner
Cuisine: Asian, Healthy, Vegan
Servings: 4
Calories: 154 kcal
Author: Vicky Berman
Ingredients
  • 4 1/2 cups cubed butternut squash in bite sized pieces
  • 1 tablespoon block of seedless tamarind optional, omit if you don't have it
  • 3 tablespoons hot water
  • 1 tablespoon coconut oil
  • 1/2 red onion diced
  • 1 tablespoon minced ginger
  • 2 tablespoons finely diced lemongrass
  • 2 teaspoons minced garlic
  • 2 tablespoons red curry paste or less depending on your spice tolerance
  • 1 tablespoon creamy peanut butter optional
  • 2 teaspoons fish sauce use gluten free tamari for vegan version
  • 1 can coconut milk
  • 4 ounces spinach
  • 1 can chickpeas rinsed and drained
  • lime juiced and zested
Instructions
  1. Bring a pot of water to a boil and add the squash. Cook for a few minutes until squash is tender when pierced with a fork. Drain and set aside.
  2. Soak tamarind in three tablespoons hot water for a few minutes. Squeeze the tamarind and rub it with the water to mix it up.
  3. Heat coconut oil over medium heat in a pan and add red onion, ginger, lemongrass and garlic. Cook for a few minutes until fragrant. Add red curry paste and cook for 1-2 more minutes.
  4. Add tamarind paste (discarding the fibers) peanut butter and fish sauce. Mix.
  5. Add one third of the coconut milk. Bring the sauce to a boil, stirring constantly and add one third of the coconut milk again. Bring to a boil, stirring constantly and add the rest of the coconut milk.
  6. Add squash, chickpeas and spinach. Cook for a couple minutes.
  7. Serve over rice, garnished with lime juice and zest.
Recipe Notes

To cut down on pots, instead of boiling the squash before hand you can add it directly to the pan after the coconut milk has been added. Cover and cook directly in the sauce until soft, before adding the spinach and chickpeas.

Nutrition Facts
Butternut Squash Curry with Chickpeas and Spinach {Vegan, GF}
Amount Per Serving
Calories 154 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Sodium 285mg12%
Potassium 776mg22%
Carbohydrates 23g8%
Fiber 4g17%
Sugar 5g6%
Protein 3g6%
Vitamin A 20580IU412%
Vitamin C 43.1mg52%
Calcium 120mg12%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

 

*This post contains affiliate links for which I would earn a small commission from your purchase*

Butternut squash curry that's creamy and fragrant with spinach, chickpeas, coconut milk and red curry paste. Secret ingredient in the recipe makes the sauce extra creamy every time! Strong and vibrant flavors of lemongrass, ginger and tamarind really bring this Thai flavored dish to life. Vegan and Gluten Free. #curry #vegan #thai #asianrecipes #dinner #veganrecipes #healthy

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Comments

  1. Vanessa @ VeganFamilyRecipes says

    October 19, 2014 at 8:03 am

    5 stars
    This looks and sounds delicious! I just bought 10 (!) butter squash and I was looking for ways to use them up. I think I’ll definitely have to give this recipe a try. Pinning now 🙂

    Reply
    • Vicky says

      October 20, 2014 at 12:34 am

      Woah 10 butternut squash?! Can’t wait to see the recipes you come up with! Sounds like dinners will be delicious for the next two weeks at your house : ))

      Reply
  2. Kenya A Campbell says

    October 20, 2014 at 8:40 am

    Hi Vicky, I was wondering what brand of vegan “fish” sauce you would recommend, and where I might find it?

    Reply
    • Vicky says

      November 4, 2014 at 11:16 am

      Hi Kenya instead of fish sauce for a vegan version just use gluten free tamari (gluten-free soy sauce).The fish sauce is used to add depth of flavor as well as salt in the recipe, so the soy sauce is a good alternative

      Reply
  3. Miz Helen says

    October 27, 2014 at 2:12 pm

    5 stars
    What a beautiful Curry Dish the flavors will be fantastic. Hope you are having a great fall day and thanks so much for sharing this awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
    • Vicky says

      November 4, 2014 at 10:46 am

      Thanks!

      Reply
  4. Julie says

    December 9, 2014 at 6:57 pm

    I made this tonight and as I reached into my spice cabinet I discovered I only had Caribbean yellow curry. Even with the substitute it came out wonderful. Thank you for sharing this recipe!!!!

    Reply
    • Vicky says

      January 14, 2015 at 2:08 am

      So glad to hear even with the yellow curry you liked the recipe : ))

      Reply
  5. Candace Towner says

    April 3, 2016 at 11:55 am

    Looks so good – shared on my page — http://www.facebook.com/whatvegankidseat.com YUMM!!

    ~Candace
    http://www.WhatVeganKidsEat.com

    Reply
    • Vicky says

      April 6, 2016 at 12:05 pm

      Thanks for sharing! I appreciate it : ))

      Reply
  6. Jeni @ Coquette Kitchen says

    July 19, 2017 at 9:57 am

    Oh my gosh, War Heads! I haven’t thought of those in AGES! But I love, love, love a good curry,a nd I agree about the importance of curry paste. Like you, I like them all, and now I am CRAVING a butternut squash curry! My friend is coming to visit soon and she is newly vegan. This will be perfect!

    Reply
    • Vicky says

      July 21, 2017 at 10:40 am

      Haha yes I haven’t HAD a warhead in ages! Yes high quality curry paste really makes the dish!

      Reply
  7. Kristina @ Love & Zest says

    July 19, 2017 at 10:38 am

    I am sold when anything is made with curry! I love these flavors!

    Reply
    • Vicky says

      July 21, 2017 at 10:40 am

      Same here!

      Reply
  8. Rebecca says

    July 19, 2017 at 10:46 am

    LOVE curry, this looks delicious

    Reply
    • Vicky says

      July 21, 2017 at 10:40 am

      Thanks!

      Reply
  9. sue | theviewfromgreatisland says

    July 19, 2017 at 10:55 am

    The mix of flavors in this curry sound insanely good, and yes, I do have tamarind in the fridge ~ score!

    Reply
    • Vicky says

      July 21, 2017 at 10:40 am

      Perfect!

      Reply
  10. Gloria @ Homemade & Yummy says

    July 19, 2017 at 10:59 am

    I also love using chickpeas in curry. This is a great and healthy dish. Love the colours and the flavour profile.

    Reply
    • Vicky says

      July 21, 2017 at 10:40 am

      Yes chickpeas are the best in curry!

      Reply
  11. sheetal says

    July 20, 2017 at 3:50 am

    great work again Vicky! will certainly look into your other work as well. your family must be very happy as they get such delicious dishes to eat. cheers again mate!

    Reply
    • Vicky says

      July 21, 2017 at 10:41 am

      Thanks!

      Reply
  12. Jamie Bevia @ Lettuce Eat Veggies says

    July 20, 2017 at 4:12 am

    Such a beautiful vibrant plate! IN Spain, we don’t have Vegan fish sauce or tamari =/ Any other substitutions, or shall I omit it all together?

    Reply
    • Vicky says

      July 21, 2017 at 11:01 am

      Thanks! If you’re not gluten free regular soy sauce will work. I’m sure you can find that in Spain (I hope)?

      Reply
  13. Melissa @ Insider The Kitchen says

    July 20, 2017 at 2:46 pm

    Oh, this looks delish!! I’m always on the hunt for a yummy meat-free meal. Thanks 🙂

    Reply
    • Vicky says

      July 21, 2017 at 11:02 am

      This is it then!

      Reply
  14. April Wright says

    July 21, 2017 at 10:31 am

    This was incredibly delicious! I didn’t have the squash so I used sweet potatos. Thanks for the receipe.

    Reply
    • Vicky says

      July 21, 2017 at 11:05 am

      So happy you enjoyed my recipe April! Sweet potatoes are the perfect substitute for the butternut squash!

      Reply
  15. Marla says

    October 26, 2017 at 10:47 pm

    Knocked this one out of the park! Thank you for the recipe:)

    Reply
  16. Shamina says

    September 28, 2020 at 5:51 pm

    5 stars
    I was skeptical at first because I didn’t see many spices in the ingredients list up there but this curry is da bomb!

    Reply
    • Vicky says

      October 11, 2020 at 2:04 pm

      Thanks! So happy to hear you enjoyed my recipe!

      Reply
  17. Blair says

    January 17, 2021 at 10:24 pm

    5 stars
    Recipe was so extremely easy and tasty! (fond frozen cubed butternut squash – score!) Was skeptical to see no spices added, but didn’t end up adding any salt, pepper, red pepper, anything — perfect as is! Will be making this regularly.

    Reply
    • Vicky says

      February 2, 2021 at 2:33 pm

      Thanks for your comment! So happy to hear you enjoyed the recipe! Frozen squash makes it even easier!

      Reply

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About Avocado Pesto

I love to create unique, healthy recipes for people who want to maintain a variety of diets, like Gluten Free, Dairy Free, Vegan, Vegetarian, etc. Read more about how I can help you plan your meals!

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