This coconut curry butternut squash stew is a warming, hearty vegan dish perfect for chilly evenings.
Butternut squash and chickpeas simmer in a fragrant coconut milk-based curry sauce, creating a nourishing and naturally gluten-free stew.
It’s simple to prepare with pantry-friendly spices and makes a comforting meal served with rice or gluten-free bread.
Why You’ll Love This Recipe
- The natural sweetness of butternut squash balances the aromatic and mildly spicy curry flavors.
- Coconut milk adds creaminess while keeping the dish dairy-free and vegan-friendly.
- Chickpeas provide protein and a satisfying texture, making the stew hearty and filling.
- This one-pot recipe requires minimal prep and cooks completely on the stove for easy cleanup.
Coconut Curry Butternut Squash Stew (gluten free)
A comforting vegan stew with tender butternut squash and chickpeas simmered in a fragrant coconut curry sauce, naturally gluten free and easy to make.
- Prep time
- 15 minutes
- Cook time
- 35 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 tablespoon coconut oil or olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium butternut squash (about 2 pounds/900g), peeled and cubed
- 1 can (15 ounces/425g) chickpeas, drained and rinsed
- 1 can (14 ounces/400ml) coconut milk
- 1 cup (240ml) vegetable broth
- 2 tablespoons red curry paste (ensure gluten-free)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon chili flakes (optional, adjust to taste)
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
Instructions
- Prepare the base Heat the coconut oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in garlic and ginger, cooking for an additional 1 minute until fragrant.
- Add spices and squash Stir in the red curry paste, turmeric, cumin, and chili flakes. Cook for 1-2 minutes, stirring constantly to release the spices' aromas. Add the cubed butternut squash and stir to coat with the spices.
- Simmer the stew Pour in the coconut milk and vegetable broth. Bring to a gentle boil, then reduce the heat to low and simmer, uncovered, until the squash is tender, about 25 minutes.
- Add chickpeas and finish Add the chickpeas to the pot and simmer for another 5 minutes until heated through. Season the stew with salt, black pepper, and lime juice to taste.
- Serve and garnish Ladle the stew into bowls and garnish with freshly chopped cilantro. Serve hot with steamed rice or your favorite gluten-free bread.
Helpful Tips
- For a thicker stew, mash some of the cooked butternut squash before adding the chickpeas.
- Adjust the spice level by adding more or less red curry paste or chili flakes.
- Use fresh lime juice for brightness to balance the rich coconut milk.
- Ensure all packaged ingredients, such as curry paste and broth, are labeled gluten-free if avoiding gluten for medical reasons.
Storage and Make-Ahead
Cool the stew to room temperature within 2 hours of cooking.
Store in an airtight container in the refrigerator for up to 4 days.
Reheat thoroughly to an internal temperature of 165°F (74°C) before serving.
This stew can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this stew without chickpeas?
Yes, you can omit chickpeas or substitute with another protein like cooked lentils or tofu cubes.
Is this recipe suitable for a vegan diet?
Yes, the recipe uses plant-based ingredients only, making it vegan and dairy-free.
How do I know if my curry paste is gluten-free?
Check the label carefully; some commercial curry pastes contain gluten-containing ingredients. Choose ones that are explicitly labeled gluten-free.
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