Butternut Squash and Chickpea Curry


Green curry paste is a blend of lemongrass, green chiles, and Thai ginger. It gives the dish just enough heat.

Chickpea Curry with Butternut Squash
Photo: Blaine Moats
Total Time:
30 mins


  • 1 tablespoon coconut oil

  • 1 large onion, chopped (1 cup)

  • 2 cloves garlic, thinly sliced

  • 1 14 ounce can unsweetened coconut milk

  • ¼ cup green curry paste

  • 1 medium butternut squash (2 to 2 1/2 pounds), peeled and cut in 1 1/2-inch pieces (about 6 cups)

  • 1 15-16 ounce can chickpeas (garbanzo beans), rinsed and drained

  • cup chopped fresh cilantro


  1. In a very large skillet heat coconut oil over medium heat. Add onion and garlic; cook and stir over medium heat for 3 minutes or until softened. Add coconut milk and curry paste and bring to boiling, stirring constantly.

  2. Add squash; return to boiling. Reduce heat and simmer, covered, for 12 to 15 minutes or until squash is tender, stirring occasionally. Stir in beans and cilantro; heat through.

Topping Tips:

Serve with jasmine rice, top with additional fresh cilantro and add a squeeze of lime juice.

Nutrition Facts (per serving)

402 Calories
22g Fat
46g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 402
% Daily Value *
Total Fat 22g 28%
Saturated Fat 18g 90%
Sodium 1061mg 46%
Total Carbohydrate 46g 17%
Total Sugars 11g
Protein 7g
Vitamin C 51.6mg 258%
Calcium 145mg 11%
Iron 3.9mg 22%
Potassium 940mg 20%
Folate, total 87.7mcg
Vitamin B-6 0.8mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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