Recipes Main Dishes Curries Vegetarian Butternut Squash Curry 4.8 (8) 8 Reviews 5 Photos This creamy butternut squash curry is a hearty vegetarian dish loaded with squash, chickpeas, and tomatoes seasoned with Thai red curry paste. Delicious with rice! Submitted by Dan Denardo Updated on February 4, 2025 Save Rate Print Share Close Add Photo 5 5 5 Prep Time: 10 mins Cook Time: 35 mins Total Time: 45 mins Servings: 5 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 5 servings 1 tablespoon olive oil, or as needed 1 medium butternut squash - peeled, seeded, and cubed 1 medium red onion, diced 2 tablespoons red curry paste 1 ¼ cups vegetable broth 4 medium tomatoes, chopped 1 (15 ounce) can chickpeas, drained salt and ground black pepper to taste 3 tablespoons Greek yogurt ½ tablespoon ground coriander Directions Heat oil in a pot over medium heat. Add butternut squash; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth, cover, and cook until butternut squash is tender, about 20 minutes. Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander. I Made It Print Nutrition Facts (per serving) 254 Calories 5g Fat 51g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Calories 254 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 5% Cholesterol 2mg 1% Sodium 419mg 18% Total Carbohydrate 51g 18% Dietary Fiber 10g 34% Total Sugars 11g Protein 7g 14% Vitamin C 69mg 76% Calcium 162mg 12% Iron 3mg 17% Potassium 1242mg 26% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.