Creamy Kabocha Squash Curry with Chickpeas

This creamy kabocha squash curry with chickpeas is richly spiced – but not spicy – with so many layers of flavour. Aside from the dried spices, this weeknight-friendly comfort food requires just 7 core ingredients and it comes together in less than 45 minutes. Vegan, gluten free with a low FODMAP option.

As a dietitian, I’m a big fan of eating with the seasons: we’re not supposed to eat strawberries in December! Seasonal fruits and vegetables will be more affordable (and more nutritious!) because they aren’t shipped halfway across the globe. So as the weather cools, bring on the squashes: super tasty and deeply nourishing, squash plenty of vitamin A carotenoids to help fight inflammation and support immunity when we need it most.

Winter squash makes recipes as comforting as they are nourishing, like my stuffed acorn squash and winter panzanella with roasted squash. And weirdly, I have yet to create a recipe using kabocha squash! I actually think the only squash recipe in my cookbooks is the spaghetti squash recipe in Good For Your Gut Cookbook (which is very delicious btw) so it’s time to let my love of squash shine here on the blog. 

This delicious squash curry was inspired by the flavours of Meera Sodha’s Squash Malai Kari but I have reimagined it as a more stew-like coconut curry.

Everything you need to know to make a killer kabocha squash curry

There are so many different types of squash …but I’m not afraid to play favourites. Kabocha is definitely one of them, because it’s naturally kinda sweet, with an almost creamy texture that makes any recipe taste a bit more decadent. And bonus: kabocha squash has an edible skin, so there’s no need to peel.

Now, I know that some might shy away from squash because of the whole cutting situation but It’s easier than you think to cut a kabocha squash, just be sure to use a very sharp, long knife.

Because kabocha is relatively flat, I find it easiest to start by inserting the sharp point of the knife into the squash just to the side of the stem. Then slowly bring the knife down into the squash until you’ve cut through one side. Repeat on the other side until you have two halves.

Can’t find kabocha squash? Substitute pumpkin or butternut squash but maybe throw a teaspoon or so of sugar into the curry as these squashes are less sweet than kabocha. Use your tastebuds and adjust!

Kabocha Curry Tips, Tricks + Substitutions

• This curry is a great meal prep item as it will easily last for 3-4 days in the fridge – and it tastes even better as it sits! You can also freeze it for up to 1 month.
• If you don’t have chickpeas, lentils or white beans would also be delicious.
• Serve this curry as a stew, with naan bread or chapati on the side, or serve over basmati rice, quinoa or millet. When served with a grain, the recipe will easily feed six.

How to make this recipe Low FODMAP

You know me, I will never forget about my low FODMAP folks, so I promise to include low FODMAP variations on my recipes whenever possible. Kabocha squash is a low FODMAP vegetable, so here’s how to adjust the recipe for a fully low FODMAP dish!

• Omit onion and garlic, swap oil for garlic flavoured oil if you wish. 
• Use 1 cup coconut milk and 2 cups water total.
• Swap cubed tofu for chickpeas OR, add ¼ cup of chickpeas to each serving after cooking to ensure you stay at the low FODMAP serve.
• Taste and adjust, you might like a little extra spice or salt to make up for the loss of the onion and garlic.

More nourishing vegan squash recipes

• Vegan Farro “Risotto” with Butternut Squash
• Sweet and Spicy Roasted Squash Sandwich
• Roasted Spaghetti Squash and Pesto Dinner
• Vegan Sausage Stuffed Acorn Squash
• Winter Panzanella Sandwich with Kale and Roasted Squash