Super-easy slow cooker Butternut Squash Curry with chickpeas and spinach in a creamy tomato and coconut sauce. Hearty, packed with flavor and naturally vegan too. A set and forget recipe that is sure to be a crowd-pleaser!
Serve with my Easy Pilau Rice
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Delicious, super-easy, frugal and vegan – this Butternut Squash Curry recipe is true winner! A great comforting, creamy curry that’s filling, hearty and perfect for busy families.
I usually make this recipe in my slow cooker as I can add the ingredients in and let the curry cook slowly while get on with my day. A few hours later I stir in coconut cream and spinach leaves and dinner is served.
The curry is full of warming spices – aromatic and delicious without being too spicy. If you DO like it spicy it easy to dial up the heat!
What you’ll need for butternut and chickpea curry
This vegan curry is pretty easy-going. You can freestyle a bit on the vegetables based on what’s in season (and your fridge). Here’s what you will need
- A mini chopper to blend the curry paste (this is one of the most used kitchen gadgets I own) and a 6.5L slow cooker
- For the fresh curry paste: onions, garlic cloves, fresh ginger, tomato purée (paste), garam masala, ground cumin, turmeric, paprika, cayenne pepper, salt, sugar, vegetable stock
- Butternut squash
- Chickpeas
- Red potatoes or you can also use sweet potatoes
- Peppers
- Coconut cream
- Fresh spinach
- Coriander leaves to garnish
How to make Slow Cooker Butternut Squash Curry
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Start by preparing the paste which is the base for our curry. Add all the ingredients into a mini chopper or food processor and blend until you have a paste. If you like a more pronounced tomato flavor you can add a can of tomatoes to the paste.
Add the curry paste into your slow cooker and then stir in the chickpeas, squash, potatoes, peppers, bay leaf and cassia bark. Cover and cook on low for 6 hours or until the potatoes are cooked through.
Stir in the coconut cream and cook for another hour or until the curry is creamy and thick. Discard the bay leaf and cassia bark.
Turn the slow cooker off and stir in the spinach until it wilts. Check the seasoning and adjust if needed. Serve garnished with cilantro, dried chilli flakes and lime wedges with or without rice.
STORING AND FREEZING
The curry can be stored in the fridge for up to three days. Add a little water when reheating if it is too thick.
You can also freeze the curry for up to three months and thaw overnight in the fridge or in a microwave. Reheat in a saucepan until piping hot all the way through.
Butternut squash is SUCH a great vegetable! Probably my favorite squash with a mild slightly sweet flavor that works great in soup and curry recipes. Try my Butternut Squash Soup and Red Lentil, Squash and Chickpea Dhal.
RECIPE TIPS
- In a hurry? Replace the homemade curry paste with your favorite store-bought one.
- If you can’t find coconut cream you can use full-fat coconut milk. The curry will be slightly more soupy but none the worse for it!
- Add a chopped red chilli (without the seeds) or a little chilli paste if you like it hot!
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Butternut Squash Curry
Ingredients
For the curry paste
- 2 medium onions
- 5 garlic cloves
- Thumb sized piece fresh ginger
- 2 tbsp Tomato purée (paste)
- 1 tbsp brown sugar
- 1 tsp salt
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp paprika
- ½ tsp cayenne pepper
- ½ cup (120ml) vegetable stock (made using a stockpot or bouillon powder)
For the curry
- 2 cans (28oz / 2 x 400g) chickpeas , drained and rinsed
- 1 medium butternut squash , peeled and cubed
- 3 red potatoes , peeled and cubed
- 1-2 bell peppers , sliced (I used red and yellow)
- 1 bay leaf
- small piece cassia bark (or half a cinnamon stick)
- ½ cup (120g) coconut cream
- 3 cups (90g) baby spinach leaves
- handful cilantro / coriander leaves , to garnish
- salt and pepper , to season
- chilli flakes , to garnish
- lime wedges , to serve
Instructions
- Start by preparing the paste which is the base for our curry. Add all the ingredients into a mini chopper or food processor and blend until you have a paste. If you like a more pronounced tomato flavor you can add a can of tomatoes to the paste.
- Add the curry paste into your slow cooker and then stir in the chickpeas, squash, potatoes, peppers, bay leaf and cassia bark. Cover and cook on low for 6 hours or until the potatoes are cooked through.
- Stir in the coconut cream and cook for another hour or until the curry is creamy and thick. Discard the bay leaf and cassia bark.
- Turn the slow cooker off and stir in the spinach until it wilts. Check the seasoning and adjust if needed. Serve garnished with cilantro, dried chilli flakes and lime wedges with or without rice.
Video
Notes
- The curry can be stored in the fridge for up to three days. Add a little water when reheating if it is too thick.
- You can also freeze the curry for up to three months and thaw overnight in the fridge or in a microwave. Reheat in a saucepan until piping hot all the way through.
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