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This creamy butternut squash curry with chickpeas is cozy comfort in a bowl, made in one pot with just pantry staples. Mild enough for babies, flavorful enough for grown-ups, and perfect for busy weeknights!
Why This Recipe Works!
Butternut squash is one of the most versatile ingredients! You can cook and enjoy as is or add to all kinds of dishes! Some of our go-tos are butternut squash pancakes, butternut squash pasta auce, baby meatballs.
Here’s why this cozy butternut squash curry works so well for babies, kids, and grown-ups alike:
- One pot = minimal dishes
- Naturally vegan + dairy-free
- Mild, creamy flavors little ones enjoy
- Budget-friendly ingredients
- Make-ahead and freezer-friendly
- Easy protein boosts (chickpeas, tofu, chicken, shrimp)
- Great for meal prep — leftovers taste even better the next day
- This is comfort food with a nourishing twist—exactly the kind of recipe families with littles need in rotation.
“My picky toddler currently loves “curry” flavor but has struggled to eat any homemade curry. I made this for him and it was such a hit! It was also a big hit with both my husband and me. We will definitely be making this frequently!” – Ana
And if you want to add more protein, you must try this leftover turkey curry! Want to add a tropical flair? This mango chicken curry is sure to become a new family favorite.
Table of Contents
Key Ingredients
I am highlighting just the ones that need further explanation. The full recipe is in the recipe card below.
- Butternut Squash – Choose one that weighs about 2-2.5 pounds. It will yield about 4-5 cups cubed. I’ve learned that the smaller the size, the more flavorful the flesh. This applies to all winter squash.
- Curry powder – This is a spice blend that consists of turmeric, cumin, ginger, and cinnamon. Note that this is different from garam masala which doesn’t contain turmeric powder and therefore is reddish-brown in color.
- Chickpeas (garbanzo beans) – added for extra creaminess and a boost of protein and iron. You can also use cannellini or great northern beans.
- Coconut milk: MUST use unsweetened FULL FAT coconut milk that comes in a can not carton, which is much more diluted and oftentimes contain sugar. Note that this is also different from coconut cream. You really want to use a good one without any emulsifiers and stabilizers. I’ve found that Arroy-D and Chaokoh work best for curries.
How to Cut Butternut Squash
- Cut off both ends and peel the skin using a sharp peeler
- Stand it upright on a cutting board (tip: place a wet paper towel underneath so it doesn’t move) and cut in half down the middle from top to bottom.
- Remove the seeds and stringy insides with a spoon.
- Cut into slices, lengthwise, then into 1/2 inch cubes. Try to cut them roughly the same size to ensure even cooking.
How to Make Butternut Squash Chickpea Curry
Step 1: Cook the vegetables – heat oil in a large Dutch oven or deep skillet over medium-high heat and cook onion, garlic, and ginger. Add the spices.
Step 2: Add the squash, coconut milk, tomatoes, broth, and chickpeas. Bring the pot to a boil.
Step 3: Reduce heat, cover, and simmer for 15-20 minutes until squash is fork tender.
Step 4: Stir in baby spinach and you are done!
Expert Tips
- Cut squash evenly so it cooks at the same rate.
- Make it milder by using curry powder instead of red curry paste.
- Make it thicker by simmering uncovered longer or mashing a few squash pieces.
- Add extra veggies like kale, peas, or cauliflower.
- Use full-fat coconut milk for creamier texture (most toddlers prefer this).
Variations
- Craving a Thai butternut squash curry? You can replace the curry powder, turmeric, and coriander with Thai red curry paste. But do note that the flavor profile will be completely different. It will be spicier, so start with just 1 tablespoon and adjust depending on your preferred spice level.
- No butternut squash? You can use sweet potatoes, red kuri, or kabocha!
- No chickpeas? You can add any white beans, like cannellini or great northern beans, or swap with another protein source, like tofu, chicken, or shrimp.
Serving Suggestions
- Serve over rice – Jasmine, basmati, brown rice, or even quinoa all pair beautifully with the creamy curry sauce.
- Scoop with naan or flatbread – Kids especially love using bread to dip and scoop—it turns dinner into a fun, hands-on meal. And yes, even these cheese rolls work perfectly for scooping.
- Top with yogurt – A dollop of plain Greek yogurt adds creaminess and a touch of tang, especially great for little ones.
- Add a squeeze of lime – Brightens up the flavors and adds a refreshing contrast to the cozy curry.
- Sprinkle with fresh herbs – Cilantro, green onions, or even parsley can give a fresh pop of color and flavor.
- Serve alongside roasted veggies – Roasted cauliflower, carrots, or green beans make great sides to round out the meal.
- Make it a bowl – Layer rice, curry, avocado slices, and maybe even a fried or soft-boiled egg for a hearty twist.
How to Serve this Curry to Babies & Toddlers
For Babies (9–12 months)
- Offer very soft cubes of squash and chickpeas.
- Mash or lightly squish chickpeas if needed.
- Skip added salt and serve over rice, couscous, or simply on its own.
- Spoon-feeding + self-feeding both work well here.
For Toddlers (12–24 months)
- Serve the curry mixed with rice or quinoa.
- Keep spice level mild.
- Offer yogurt on top to cool flavors if needed.
For Older Kids
- Let them add their own toppings: lime, yogurt, cilantro, naan pieces, etc.
- They often love having “control” over assembly.
Butternut Squash Chickpea Curry FAQs
No, it’s naturally mild when made with curry powder. You can increase heat for adults with red pepper flakes or red curry paste.
Yes! Shredded chicken, ground turkey, or sautéed shrimp are great additions.
Just like with most one pot meals, this curry will taste even better the next day as the flavors get a chance to meld together.
Transfer leftovers into an airtight container and store in the refrigerator for up to 5 days. You can also freeze for up to 3 months.
More Easy Curry Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Butternut Squash Curry with chickpeas
Equipment
Ingredients
- 2 pounds Butternut Squash, , peeled, deseeded, and cut into 1/2 inch cubes
- 1 tablespoon olive oil or coconut oil
- 1 medium yellow onion, diced
- 3 medium garlic cloves, minced
- 1 tablespoon grated ginger
- 1 tablespoon curry powder
- 2 teaspoons turmeric
- 2 teaspoons coriander
- 15 ounce can full fat coconut milk
- 15 ouncce can crushed tomatoes
- 1 cup low sodium vegetable broth
- 15 ounce can no-salt-added chickpeas, , rinsed a nd drained
- 3 cups baby spinach
- Optional: lime or lemon juice
Instructions
- Heat oil in a large Dutch oven or a deep skillet over medium-high heat. Add onion and cook for 3-5 minutes, until softened. Add garlic and ginger. Cook for 1 minute. Add in the spices.
- Add the squash, coconut milk, tomatoes, broth, and chickpeas. Bring pot to a boil. Reduce heat, cover, simmer for 15-20 minutes until squash is fork tender.
- Stir in spinach and some lime juice, if desired. Enjoy!
Notes
- If you already have pre-roasted butternut squash on hand, you can add it along with spinach.
- Transfer leftovers into an airtight container and store in the refrigerator for up to 5 days. You can also freeze for up to 3 months.
My 3&6 year olds ate this with no fight! It’s absolutely delicious. The flavor is perfect. I added extra salt to mine and my husband’s plates. The flavors pop even more the next day.
Husband and I enjoyed it, kids 6 & 3 tolerated it which was impressive as it was their first curry. Great easy recipe and easily could add chicken if you wanted.
A lifesaver recipe in my book!! It is easy & quick to make and most importantly,
super flavorful – a truly 10/10 recipe! And kid approved by my 8 year old, she happily gobbles up the veggies and doesn’t even realize it, ha! Thank you so much for sharing this excellent recipe 🙂
My picky toddler currently loves “curry” flavor but has struggled to eat any homemade curry. I made this for him and it was such a hit! It was also a big hit with both my husband and me. We will definitely be making this frequently!
Makes me SO happy to hear that!!
We had this with naan last night, including my picky five year old. The babies ate it with quinoa mixed in.
Thanks so much for all these recipes!
Second time making this, love it!