Butternut Squash & Chickpea Panang Curry Recipe
The Butternut Squash & Chickpea Panang Curry is an absolute game-changer for anyone who loves bold, comforting flavors with a touch of exotic warmth. This rich, creamy curry brings together tender butternut squash and hearty chickpeas in a fragrant panang curry base, where the sweetness of coconut milk and peanut butter meets the vibrant spice of turmeric and curry paste. Every spoonful feels like a cozy hug that’s perfect for chilly nights or anytime you crave something nourishing and deeply satisfying.

Ingredients You’ll Need
Getting the ingredients right is key to building the delicious layers of flavor in this dish. Each item plays a crucial role, whether it’s to create the creamy texture, bring spice, or add sweetness that balances the savory notes.
- 1/2 onion (diced): Adds a mild sweetness and aromatic base to the curry.
- 2 tbsp coconut oil or water: Coconut oil enhances flavor with a subtle nuttiness, or water is a lighter alternative for sautéing.
- 3 cloves garlic (minced): Infuses the curry with a deep, savory note that’s impossible to resist.
- 1 tbsp ginger (minced): Gives the dish a gentle zing and warmth to complement the spices.
- 2 tbsp panang curry paste or red curry paste*: The heart of the curry, this paste brings rich, complex spice and a beautiful color.
- 1 tsp turmeric: Offers earthiness and a lovely golden hue along with health benefits.
- 1 large butternut squash (peeled and diced): Sweet, tender, and slightly nutty, it’s the star vegetable that soaks up the curry flavors beautifully.
- 1 14 oz. can full-fat or reduced-fat coconut milk: Creamy base that smooths out the spice and enriches the texture.
- 1 15 oz. can chickpeas (rinsed and drained): Adds protein and a satisfying bite that balances the softness of squash.
- 1-2 tbsp coconut sugar: Adds just the right touch of sweetness to enhance the natural sugars in the squash.
- 1/2 cup water or vegetable broth: Controls the curry’s consistency and adds subtle depth.
- 3 tbsp peanut butter: Brings creamy richness with a hint of nuttiness that’s essential to a great panang curry.
- 2 tbsp water: Used to thin the peanut butter so it blends seamlessly into the curry.
- 2 tbsp lime juice: Adds a fresh, tangy brightness that lifts the whole dish.
- 1/2 cup cilantro leaves: Fresh herbaceous burst to finish off with vibrant color and flavor.
- Salt and pepper (to taste): Essential to balance and round out all the flavors perfectly.
How to Make Butternut Squash & Chickpea Panang Curry
Step 1: Sauté the Aromatics
Start by heating coconut oil or water in a large pot, then sauté the diced onion until it becomes translucent and sweet-smelling, about 5 minutes. Adding the minced garlic and ginger next, cook for another 2 minutes until everything smells fragrant and inviting. This layering builds a flavorful foundation that will permeate the curry.
Step 2: Toast the Spices and Curry Paste
Sprinkle in the turmeric and panang curry paste, stirring them into the aromatics. Allow the spices to toast for about 2 minutes. This step is key because it intensifies their flavors and releases those vibrant, spicy notes that make the Butternut Squash & Chickpea Panang Curry so irresistible.
Step 3: Brown the Butternut Squash
Add your peeled and diced butternut squash to the pot, tossing to make sure each piece is coated in the fragrant spice mixture. Let the squash brown lightly for about 5 minutes. This caramelization adds extra sweetness and a depth of flavor that makes the curry sing.
Step 4: Simmer with Coconut Milk and Chickpeas
Pour in the coconut milk, along with water or vegetable broth, plus the rinsed chickpeas. Bring it all to a gentle simmer, reduce heat to medium-low, then cover and let it cook for 15 minutes. The squash should be tender enough to pierce easily with a fork, and the flavors will have melded into a creamy, luscious curry sauce.
Step 5: Adjust Sweetness and Add Peanut Butter
If the curry isn’t sweet enough from the squash alone, stir in 1 tablespoon of coconut sugar. Meanwhile, whisk peanut butter together with 2 tablespoons of water to create a smooth, pourable mixture. Add this to the curry along with salt and pepper to taste, stirring well before letting it simmer another 2 to 5 minutes. This step enriches the curry and brings that signature creaminess.
Step 6: Finish with Freshness
Remove the pot from heat and stir in fresh cilantro leaves and tangy lime juice. The sudden bright, herbal zing cuts through the richness, making every bite balanced and fresh. Now your Butternut Squash & Chickpea Panang Curry is ready to serve!
How to Serve Butternut Squash & Chickpea Panang Curry

Garnishes
Simple garnishes like a sprinkle of chopped peanuts, extra cilantro, or a few red chili flakes add texture, color, and a bit of heat to each bowl. These touches not only enhance the presentation but give a lovely crunch and dimension to the creamy curry.
Side Dishes
This curry partners beautifully with classic steamed jasmine rice or fluffy quinoa for a wholesome meal. For a low-carb option, cauliflower rice is fantastic, soaking up the sauce without overwhelming the delicate flavors.
Creative Ways to Present
Serve the curry in a vibrant bowl surrounded by lime wedges and fresh herbs on the side. For an inviting twist, spoon it over a baked sweet potato or even tuck it inside warm naan bread for a fun, hand-held meal. The Butternut Squash & Chickpea Panang Curry’s bold flavor makes these presentations truly shine.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover curry in an airtight container in the fridge for up to 4 days. The flavors often deepen overnight, making it even more delicious the next day.
Freezing
This curry freezes wonderfully. Portion it into freezer-safe containers and store for up to 3 months. Just be sure to thaw it in the fridge overnight before reheating for best texture and flavor preservation.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. Add a splash of water or coconut milk if the sauce thickens too much. You can also microwave individual portions, covering loosely to retain moisture.
FAQs
Can I make this curry vegan?
Absolutely! This recipe is naturally vegan when you use water instead of coconut oil if preferred, and all the other ingredients are plant-based.
What’s the difference between panang curry paste and red curry paste?
Panang curry paste is thicker and has a nuttier, slightly sweeter profile due to peanut ingredients, while red curry paste tends to be spicier with a sharper heat. Both work well here, but panang paste creates a richer dish.
Can I substitute butternut squash with another vegetable?
Yes, sweet potatoes, pumpkin, or even carrots can be used. They all bring a lovely sweetness and texture that complements the curry sauce nicely.
Is this dish spicy?
The curry has a moderate spice level; it’s flavorful without being overpowering. Adjust the amount of curry paste or add extra chili flakes if you want more heat.
Can I use crunchy peanut butter?
It’s best to use smooth peanut butter for this curry so it blends easily and gives a creamy consistency without any chunkiness.
Final Thoughts
The Butternut Squash & Chickpea Panang Curry is one of those dishes you’ll want to make again and again. It’s hearty, packed with flavor, and offers a comforting sort of joy in every bowl. Whether you’re cooking for yourself or sharing with friends, this curry feels like a warm celebration of simple, wholesome ingredients transformed into something truly special. Go ahead, jump into this recipe and let it brighten your dinner table!
PrintButternut Squash & Chickpea Panang Curry Recipe
This Butternut Squash & Chickpea Panang Curry is a creamy, flavorful, and nutritious vegan curry packed with tender squash, protein-rich chickpeas, and a rich, spicy panang curry sauce. Perfectly balanced with peanut butter and a hint of lime for brightness, it’s an easy one-pot meal ideal for cozy dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Thai
- Diet: Vegan
Ingredients
Vegetables and Aromatics
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 large butternut squash, peeled and diced
- 1/2 cup cilantro leaves
Oils and Liquids
- 2 tbsp coconut oil or water
- 1 (14 oz.) can full fat or reduced fat coconut milk
- 1/2 cup water or vegetable broth
- 2 tbsp water (for peanut butter mixture)
- 2 tbsp lime juice
Pantry Spices and Condiments
- 2 tbsp panang curry paste or red curry paste
- 1 tsp turmeric
- 1–2 tbsp coconut sugar
- 3 tbsp peanut butter
- 1 (15 oz.) can chickpeas, rinsed and drained
- Salt and pepper to taste
Instructions
- Sauté Aromatics: In a large pot, heat the coconut oil or water over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and ginger, cooking for an additional 2 minutes until fragrant.
- Add Spices and Curry Paste: Sprinkle in turmeric and panang or red curry paste, stirring to coat the aromatics. Cook this mixture for about 2 minutes to develop the flavors and release the spices’ aroma.
- Cook Butternut Squash: Add the peeled and diced butternut squash to the pot, tossing it to coat well with the spices and curry paste. Let it brown slightly for about 5 minutes, stirring occasionally to prevent sticking.
- Add Coconut Milk and Chickpeas: Pour in the coconut milk along with the water or vegetable broth and the rinsed chickpeas. Stir to combine, then bring the curry to a simmer. Reduce heat to medium-low, cover, and cook for 15 minutes or until the squash is tender enough to pierce with a fork. Add more water or broth if you prefer a thinner sauce.
- Sweeten and Adjust Flavor: Taste the curry. If it lacks sweetness, stir in 1 tablespoon of coconut sugar or adjust according to your preference.
- Incorporate Peanut Butter: In a small bowl, whisk together the peanut butter and 2 tablespoons of water to create a smooth mixture. Add this to the curry, stirring well to combine. Season with salt and pepper to taste. Let the curry simmer for another 2 to 5 minutes to meld the flavors.
- Finish and Serve: Remove the curry from heat and stir in fresh cilantro leaves and lime juice for a bright, fresh finish. Serve hot alongside steamed rice, quinoa, or cauliflower rice.
Notes
- You can substitute panang curry paste with red curry paste if you prefer a slightly different flavor profile.
- Use full-fat coconut milk for a richer curry, or reduced-fat for a lighter dish.
- Adjust the coconut sugar to taste depending on the natural sweetness of your squash.
- For a nut-free version, substitute peanut butter with sunflower seed butter or omit it entirely.
- The curry thickens as it cools; add a splash of water when reheating if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 14 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Butternut squash curry, chickpea curry, panang curry, vegan curry, Thai curry, coconut milk curry, easy vegan dinner