Cauliflower Butternut Squash Curry

4.71 from 87 votes
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Delicious and fragrant Indian chickpea cauliflower butternut squash curry is a wholesome meal! Vegetables are simmered in aromatic spices and coconut milk.

Cauliflower Butternut Squash Curry

The secret to making vegetables shine is gently stewing them in a luscious curry sauce. I used Patak’s mild curry paste, with robust flavors of coriander, cumin, turmeric, tomato puree, chili pepper, ginger, vinegar, paprika, sugar, tamarind, and garlic.

It gives an authentic and powerful flavor when simmered with rich coconut milk. You could create your own blend, but this concentrated paste is for those looking for some simple instant gratification.

Curry in a cast iron skillet with garnish on top

One pot, pure bliss. This curry recipe is a feast for royalty. The tender pieces of butternut squash and cauliflower soak up the spices, making each spoonful more addicting than the last. Spinach and chickpeas add extra nutrients like protein and fiber, keeping you satisfied.

Have you ever tried making basmati rice at home? It is a game-changer. I’ve eaten rice all my life, and this is by far my favorite variety. The long grains cook up to be light, tender and stay separate like you are eating a cloud. It’s just the right vehicle to soak up the fragrant Indian curry sauce and hearty vegetables.

Homemade garlic naan is the BOMB! We can’t resist ordering some fresh piping hot bread straight from the inferno tandoori oven. Slathered in ghee and fresh garlic, we are naan fiends. They must be dipped and used as a spoon.

bowl of butternut squash curry with chickpeas in a bowl with basmati rice

This homemade Indian chickpea curry will make your smile beaming. You have everything you could want all in one bowl. Don’t be surprised if you sneak seconds or want to be the one who eats it the next day for leftovers!

What is Curry?

This can be confusing because the term is used for different culinary applications. Curry leaves are often used in Indian cooking from the Koengli bush. You can also purchase curry powder that can be a combination of cumin and coriander, however, it may not contain curry leaves. Curry can also be the way you prepare a dish like this chickpea cauliflower curry, which the main ingredients have been simmered like a stew in a spiced sauce. No matter the source, it’s yummy!

Cauliflower Butternut Squash Curry

Delicious and fragrant Indian chickpea cauliflower butternut squash curry is a wholesome meal! Vegetables are simmered in aromatic spices and coconut milk.
4.71 from 87 votes
Prep Time10 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Servings 4 servings
Course Entree
Cuisine Indian


  • 1 tablespoon vegetable oil, ghee or grapeseed oil
  • 1 cup yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 tablespoons curry paste, Patak’s Mild Paste
  • 3 cups butternut squash, diced into ½-inch cubes
  • 3 cups cauliflower florets, cut into small 1-inch sized pieces
  • 15.5 ounces chickpeas, drained, (1 can)
  • 13.5 ounces coconut milk, (1 can)
  • 1 ½ cups water, plus more as need
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 4 ounces baby spinach, about 4 cups
  • 1 cup peas, frozen
  • ½ cup cilantro leaves
  • 4 cups basmati rice, cooked


  • Heat 1 tablespoon oil in a large deep pan over medium heat.
  • Add onions and garlic, sauté over medium-low heat for 10 minutes until soft and lightly colored.
  • When the onions are tender, add the 4 tablespoons of curry paste, cooking and stirring for one minute.
  • Add squash, cauliflower, chickpeas, coconut milk, water, salt, and pepper. Bring to a boil, then reduce heat to low and simmer covered until the squash and cauliflower are tender, stirring occasionally, 35 minutes.
  • Taste the sauce and adjust seasoning as needed. If the sauce is too thick, add more water until desired consistency is reached.
  • Stir in the peas, spinach and cilantro leaves. Cook over low heat until spinach has gently wilted.
  • Serve with basmati rice and naan bread if desired.

Nutrition Facts

Serves: 4 servings
Calories 406kcal (20%)Carbohydrates 73g (24%)Protein 18g (36%)Fat 8g (12%)Saturated Fat 2g (10%)Polyunsaturated Fat 2gMonounsaturated Fat 1gSodium 940mg (39%)Potassium 608mg (17%)Fiber 12g (48%)Sugar 11g (12%)Vitamin A 11000IU (220%)Vitamin C 174.1mg (211%)Calcium 120mg (12%)Iron 3.1mg (17%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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Recipe Rating

30 Comments Leave a comment or review

  1. HMB says

    So tasty, so easy. I get butternut squash and cauliflower a lot from my CSA box, so this dish has become a go-to. And if I cut up the squash and cauliflower the night before, it’s quick to get on the table after work. The Patak’s mild paste is only available at one store in my area and the one jar is enough to make this dish multiple times, but at some point I’m going to have to come up with my own curry paste, as the curry pastes my regular grocery store carries are all labeled “hot.”

  2. Shari says

    I made this tonight and was disappointed I didn’t notice the salt in the ingredients list since it’s not mentioned in the recipe instructions. Needless to say, me missing this omission and not adding the 1 teaspoon at the beginning of the recipe as it should have said, made it nearly impossible to add enough after it had cooked. I added it after it cooked and let it simmer an additional 15 minutes and it still substantially needed salt. We could imagine how tasty it would be properly salted and I plan to try it again because it was tasty, however I will add a teaspoon or two of curry powder or additional curry paste because we’d like it a bit more spicy.

    • Jessica Gavin says

      Hi Shari- I’ve updated the recipe to include when to add the salt. Hopefully, it makes the instructions more clear and flavorful! You can adjust the curry paste or powder to your taste 🙂

  3. Peter S. says

    I am so making this tonight. Found this recipe this morning and ran out on my lunch hour from work to buy all the ingredients that I didn’t already have at home. I’ll let you know how it turns out!

  4. Jenny says

    I made this tonight, I was a little too heavy handed with the curry paste and had no spinach, which would be picked out by the men anyway. BUT, why this recipe hasn’t got 5 stars has got me beat, it was one of the best vegetable curries I’ve ever had and an easy fix. Thanks for sharing this recipe, adding it to my regular menu plan.

  5. Brenda says

    I made this fantastic recipe last night and loved it. Even better tonight when I added the spinach to it and reheated it for a super quick meal for my husband and I. Thanks a lot!

    • Jessica Gavin says

      Awww, thank you so much Brenda! So happy you enjoyed the recipe, the spinach addition sounds delicious and healthy!

  6. sandy says

    Hi, this looks a great recipe. Does the total carb content of 88 g include the rice as well by any chance please? Also is it for the 4 servings. I don’t suppose it includes the naan bread as well by any chance. I am following a low carb diet for diabetes and have been avoiding rice, butternut and chick peas etc and am really missing these wonderful curries. Many thanks and fingers crossed, Sandy

    • Jessica Gavin says

      Absolutely Joe! Just check the tenderness on the potatoes a little earlier since they cook a little quicker than the squash.

  7. Katie W says

    This looks delicious! Is the nutrition fact of 1,030 calories for the entire recipe or one serving?

      • Katie W says

        Thank you for the reply. I made it and it is so delicious!! I am making it again as we speak. I didn’t even realize it was vegan but it is so good. This time I found some whole wheat Naan bread at Whole Foods. Can’t wait to taste it. Thanks for the recipe.

        • Jessica Gavin says

          Yay Katie! Isn’t it so divine? It’s my families favorite meatless meal. So glad you found some yummy naan!

  8. Kathleen says

    Thank you for a beautiful recipe, Jessica. Made this tonight for my family and the kitchen smells divine. It tastes even better.

    I thought I had chick peas but no. I substituted red lentils. Otherwise I had everything on hand.

    I love that this stirs childhood memories for you. Trying to make some of my own with my fam. Thanks for helping.

    • Jessica Gavin says

      I loved reading your comment Kathleen! The substitution sound yummy, so happy you enjoyed the recipe 🙂 Keep building those memories!

    • Anya Simpson says

      This is fantastic! Curry, coconut and cilantro are a match made in heaven!
      I added one lg carrot, chopped, to the onion and garlic sautee step.
      I don’t like chick peas unless ground into hummus, so I substituted with 1 cup red potatos, pealed and diced. Used coconut milk found in milk section, so was able to add a little more coconut milk, and had to go with chopped frozen spinach.

      This was fantastic! REALLY! Didn’t even serve it over rice, had no Naan bread… still amazing! Thanks!