Chickpea Butternut Squash Curry

"This is a decadent and stick-to-your-ribs meal that is made of all whole ingredients. It's spicy and sweet, whole and hearty, with fresh herbs to brighten it up making it a well-rounded dish!"
-- @dvlwearsparsley
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  • Recipe Card
Prep time 20mins
Cook time 25mins
Serves or Makes: 6

Recipe Card


  • 1 (13.5 ounce) can coconut milk
  • 4 ounces Thai red curry paste
  • 1 tablespoon chopped Thai chili, optional
  • 1/2 cup julienned yellow onion
  • 1/2 cup julienned red pepper
  • 2 cups pre cooked, cubed butternut squash
  • 2 cups cooked chickpeas
  • 1/2 cup Thai basil, torn
  • 1 teaspoon tamarind paste
  • 1 tablespoon sugar
  • 2 teaspoons soy sauce
  • 1 teaspoon salt
  • 1 cup sliced scallions
  • 1 1/2 cups jasmine rice


  • Step 1

    Note- Do not shake the coconut milk can – we will be using the solidified cream that floats at the top to use in thickening the curry paste.

  • Step 2

    Heat a large wok or pot over high heat. Open a can of coconut milk, and scoop out ¼ cup of the cream from the top. Put the cream into the wok, and also add the curry paste. Cook and reduce this mixture until it resembles the consistency of smooth peanut butter. Add in the onion, red pepper, and extra fresh chili if using, cooking to soften slightly, about 1-2 minutes. Toss in the squash, chickpeas, basil, tamarind paste, sugar, soy sauce, and salt, and mix to combine.

  • Step 3

    Bring this mixture to a boil, and reduce by ¼, until the mixture coats the back of a wooden spoon. This will take about 20 minutes at a full, rolling boil. While the mixture boils, make your rice as per package directions.

  • Step 4

    When the mixture has thickened, turn off heat and let cool slightly before serving. Mix in the scallions, and divide into 6 bowls. Serve with rice.

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