A comforting Instant pot Butternut Squash Chickpea vegan/vegetarian Thai curry recipe that's a perfect one-pot meal for busy weeknights. Plus, it can be made within 45 minutes using basic pantry staples. Sharing the stovetop version as well.
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Love Thai food
It's one of my favorite cuisines after Indian and Italian because of its spicy flavors. The flavors and ingredients are so different and lip-smacking. No wonder, it is one of the most popular world cuisines. Plus they have great vegetarian and vegan options! The other thing I love about Thai cooking is that it places emphasis on simply prepared dishes with strong aromatic components and a spicy edge. I enjoy cooking Thai food at home and we enjoy dining at Thai restaurants wherever we travel. Thai Basil Veggie Noodles, Thai Curry Noodles Soup, Thai fried rice, and One-Pot Spicy Thai Noodles are my favorite recipes to make at home besides vegetable Thai curry.
Pumpkins and Squashes
It's that time of the year when the pumpkins and squash reign supreme. In fact, I just made myself the first Pumpkin Spice Latte of the season and it was so good. This vegetarian Thai butternut squash curry is one of my favorite Fall recipes. The red curry paste and coconut milk when mixed with vegetables, results in an aromatic, creamy, and delicious Thai curry. Plus they are very healthy because they are rich in vitamins, minerals, and antioxidants. Also, they are very easy to cook with and can be used in both sweet and savory recipes.
I enjoy making dishes like these that are indulgent yet healthy too! This vegan butternut squash and chickpea curry is very quick and easy to make! This vegetarian red curry is an excellent dish to start with for beginners because of its simplicity, creamy consistency, and mild taste. Even kids will love it. This is why I am sure you'll want to add this vegetable Thai curry to your regular rotation! It's a keeper.
Why make this
- Vegan and Gluten-free
- Meal-Prep friendly
- An Instant Pot Curry
- Refrigerates and Freezes well
- Can be made in 45 minutes
- Needs just 8 ingredients
- The flavors are well balanced
- Easy weeknight recipe
- Can be served with anything and in any season
Ingredients needed 🧾
Butternut Squash - You can either buy the whole one or diced frozen ones. I have used pre-cut butternut squash cubes here. If using the whole one, peel off the skin first.
Chickpeas - I prefer using dry chickpeas and soaking them overnight. But you can also use canned chickpeas to save on cooking time.
Vegan Thai Red Curry paste - Nowadays, it's very easy to get vegan Thai curry paste. I have used this one. But you can easily make vegetarian/vegan red Thai curry paste at home. I got mine from an Indian grocery store. You can also find it on Amazon.
Greens - The addition of greens just makes this curry more healthy. I have used beet leaves. Use any green vegetables you have, like spinach, kale, beet leaves, etc.
Unsweetened Coconut Milk - Use lite or full fat. If you don't like the flavor of coconut milk, swap it with cream, yogurt, or any other milk.
Other two basic ingredients that will add in so much flavor to this chickpeas and squash curry are ginger-garlic paste and cilantro.
How to make it 🔪
Watch the recipe video above or follow these easy steps to make this Chickpea Butternut Squash Thai curry.
Instant Pot Version
Soak chickpeas in water for about 8 hours or overnight. Drain the water and keep it aside for now.
- Turn on the Instant Pot in saute mode. Add coconut oil.
- Add the ginger-garlic paste and minced Thai red chili pepper. Fry for 10 seconds.
- Next add the greens, mix, and cook for 15 seconds.
- Then add the vegan red curry paste and ½ cup water. Cook till it comes to a boil.
- Now add diced butternut squash and cook for a minute.
- Add the soaked and drained chickpeas to the pot.
- Mix, add salt, and 3-4 cups of water/vegetable stock. Turn off the Instant pot and close the lid.
- Cook for 35 minutes in manual/pressure/beans mode. Release pressure naturally.
- Open the lid, give it a stir. Turn it back on in saute mode. Pour coconut milk and chopped cilantro. Cook it for a minute. Then turn off the Instant Pot.
Stovetop Version
Chef Tip - Using canned chickpeas will save on cooking time.
- Heat coconut oil in a pan, saute red curry paste for 2-3 minutes. Peel and chop butternut squash. Add it to the pan along with salt.
- Mix to coat well and saute it and let it cook for 5 minutes. The squash will begin to get tender.
- Now add coconut milk and water/vegetable stock. Lower the flame and cook for another 7 minutes.
- Then add the boiled/canned chickpeas. Mix and let it cook for another 3 minutes.
- Next, add some greens to it. Add cilantro and spinach. Continue to cook it for 2-3 more minutes. Instant Pot Butternut Squash and Chickpea Vegan Thai Curry is now ready.
Serving Suggestions 🍽
Squeeze some lime juice lemon juice or even rice vinegar on top and serve it warm. This vegan Instant Pot butternut Squash Chickpea Thai Curry can be served with white/brown Jasmine rice. Some other alternative options are cauliflower rice, other grains, or any bread. You can also enjoy it as a hearty soup. Butternut squash and chickpeas make a great combo! This vegetable Thai curry is warm, hearty, comforting, and is the perfect dinner for a cold, or rainy day. Include this in your Thanksgiving/Fall menu. Your guests will love it.
Top recipe tips 💭
Stir in a tablespoon of lemongrass paste along with the Thai curry paste for more punch to this Instant pot curry. Add a teaspoon of sugar to balance the flavors if needed. Feel free to use either full-fat or light coconut milk. If you don't like coconut milk, swap it with regular milk or almond milk. If you want to enjoy it as a soup, you can mash/blend it to a puree consistency, using a hand blender. The squash is tender when cooked, so if you're doing the curry, take care to not mash the pieces too much. You want the texture of the squash to stand out.
Recipe FAQs 📖
If the curry is too thin, prepare and add a flour slurry to it. If it's too thick, add some water to get the desired consistency. To make a flour slurry, mix 1 tablespoon of flour and 3 tablespoons of water. Mix till there are no lumps. Add this slurry to curries to thicken them.
Yes, you can use canned chickpeas in this vegetarian red curry recipe. It will save on prep and cooking time. If doing so, keep the cooking time to 6 minutes.
Feel free to use any variety of greens available to you - spinach, kale, arugula, sweet pea leaves, beet leaves, etc. You can even skip adding them. Instead of chickpeas, you can use any other beans/legumes too. Adjust the cooking time accordingly though. You can make this vegetable Thai curry using any squash or vegetables. Potatoes or sweet potatoes can also be added to this vegetarian red curry to make it more flavorful and hearty. You can make this same recipe using Korma paste instead of the vegetarian red curry paste to give it an Indian flavor.
Leftovers can be kept for up to five days in an airtight container in the fridge and you can freeze it for up to 6 weeks. To use, thaw it overnight in the fridge and then reheat. Add a little water or vegetable stock to loosen it because the curry will thicken as it cools.
More recipes with chickpeas
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Recipe 📖
Butternut Squash Chickpea Vegan Thai Curry
Equipment
Ingredients
- 15 oz butternut squash
- 2 cups chickpeas soaked
- 1 can of coconut milk
- ½ cup any greens like spinach, kale, beet leaves
- ½ cup vegan red Thai curry paste
- 1 tablespoon ginger-garlic paste
- 1 Thai red chili pepper
- 2-3 tablespoon cilantro or basil
- 1 tablespoon coconut oil
- Salt
- 3 cups water
Instructions
Instant Pot Version
- Soak chickpeas in water for about 8 hours or overnight. Drain the water and keep it aside for now.
- Turn on the Instant Pot in saute mode. Add oil.
- Add the ginger-garlic paste and minced Thai red chili pepper. Fry for 10 seconds.
- Next add the greens, mix, and cook for 15 seconds.
- Then add the vegan red curry paste and ½ cup water. Cook till it comes to a boil.
- Now add diced butternut squash and cook for a minute.
- Add the soaked and drained chickpeas to the pot.
- Mix, add salt, and water/vegetable stock. Turn off the Instant pot and close the lid.
- Cook for 35 minutes in manual/pressure/beans mode. Release pressure naturally.
- Open the lid, give it a stir. Turn it back on in saute mode.
- Pour coconut milk and chopped cilantro. Cook it for a minute. Then turn off the Instant Pot.
Stovetop Version
- Using canned chickpeas will save on cooking time or cook the soaked chickpeas beforehand.
- Heat oil in a pan, saute red curry paste for 2-3 minutes. Peel and chop butternut squash. Add it to the pan along with salt.
- Mix to coat well and saute it and let it cook for 5 minutes. The squash will begin to get tender.
- Now add coconut milk and water/vegetable stock. Lower the flame and cook for another 7 minutes.
- Then add the boiled/canned chickpeas. Mix and let it cook for another 3 minutes.
- Next, add some greens to it. Add cilantro and spinach. Continue to cook it for 2-3 more minutes.
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Tam Lee says
Looks delicious! If using canned chickpeas would I use 1 or 2 cans? Thank you
Priya says
Thank you. 1 can should be fine.
Alison says
I love Thai food, but take-out always feels too heavy for me. This dish has all the flavors I love, but it's light and healthy!
Priya says
I know right? Yes, this dish is so perfect! Thank you.
Chris Collins says
I love Thai curry so much and this vegan version looks so delicious! Can't wait to try the recipe 🙂
Priya says
Same here. Big fan of Thai food. 🙂
Jill says
So flavorful and healthy. Going to put this curry on my dinner menu for next week.
Priya says
Thank you so much
Charla says
Oh wow!! This looks beyond fantastic and reminds me of our Caribbean dish called Channa and aloo but our variation has a few additional spices.
Priya says
Oh that's interesting to know. Will check out that recipe
Jane Saunders says
This is a great midweek recipe - quick, flavourful and very, very tasty.
Priya says
Yes, it is! Thank you