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Easy Butternut Squash Coconut Curry

This Easy Butternut Squash Coconut Curry is mild, slightly sweet, and packed with protein from tofu and chickpeas — perfect for both parents and kids.
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Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Inspired, Indian
Ingredients Method Notes

Ingredients
  

  • ½ yellow onion roughly chopped
  • 2 cloves garlic roughly chopped
  • 2 cups diced butternut squash
  • 2 tsp curry powder
  • 1 can light coconut milk or full-fat for a creamier flavor
  • ¾ tsp salt
  • 1 can chickpeas drained and rinsed
  • 1 block tofu diced into ½-inch cubes (or use an extra can of chickpeas)
  • ⅔ cup frozen peas
  • Dash of soy sauce dash of rice vinegar, and black pepper to taste
  • Cooked rice for serving

Method
 

  1. Sauté aromatics: In a large skillet or saucepan, heat a drizzle of oil over medium heat. Add onion and garlic, cooking for 2–3 minutes until fragrant.
  2. Add squash & spices: Stir in the curry powder and diced butternut squash. Cook for another 2 minutes to lightly toast the spices.
  3. Simmer the base: Add the coconut milk, salt, soy sauce, and rice vinegar. Bring to a gentle simmer, cover, and cook for 15 minutes, or until the squash is soft.
  4. Blend until smooth: Carefully transfer the mixture to a blender and blend until buttery smooth. (Or use an immersion blender right in the pot for easier cleanup.)
  5. Add protein & veggies: Return the blended curry to the pot. Fold in chickpeas, tofu, and peas, and cook for another 3–5 minutes until everything is warmed through.
  6. Finish & serve: Season with black pepper to taste. Serve warm over rice and enjoy!

Notes

If you prefer a crispier tofu texture (and don’t mind washing an extra pan!), bake the cubed tofu separately:
  • Toss tofu cubes with 1 Tbsp each olive oil, soy sauce, and cornstarch.
  • Bake at 400°F for 20 minutes, flipping halfway through, then fold into the finished curry before serving.
No tofu? No problem — simply add another can of chickpeas instead.