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a hand holding a spoon and digging into a bowl of Instant Pot Butternut Squash Chickpea vegan Thai Curry

Instant Pot Butternut Squash Chickpea Vegan Thai Curry Recipe

A lip-smacking Instant Pot Butternut Squash Chickpea vegan or vegetarian Thai curry that's a perfect one-pot recipe for busy weeknights.  Plus, it can be made within 45 minutes using basic pantry staples. 
Course curry, Main Course
Cuisine Asian, Thai
Prep Time 5 minutes
Cook Time 40 minutes
Soaking time 8 hours
Servings 6 people
Calories 166.65kcal




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 1/2 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.



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 any flour and 3 tablespoons of water.
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.
Use fresh ginger and garlic if the paste is unavailable. You can use canned chickpeas for this recipe. If that's the case, keep the cooking time to 6 minutes.
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.
Instead of chickpeas, you can use any other beans too. Adjust the cooking time accordingly.
If you don't like coconut milk, swap it with regular milk or almond milk. Feel free to use either full fat or lite coconut milk. 
You can also add a teaspoon of coconut oil at the beginning to enhance the flavor.
Potatoes or sweet potatoes can also be added to this vegetarian red curry to make it more flavorful and hearty.
You can make this vegetable Thai curry using any squash or vegetables. 
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.
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.
You can make this same recipe using Korma paste instead of the vegetarian red curry paste to give it an Indian flavor.


Calories: 166.65kcal | Carbohydrates: 25.73g | Protein: 5.94g | Fat: 4.91g | Saturated Fat: 1.09g | Sodium: 22.49mg | Potassium: 432.69mg | Fiber: 6.42g | Sugar: 5.63g | Vitamin A: 10863.19IU | Vitamin C: 19.41mg | Calcium: 95.66mg | Iron: 2.67mg