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Thai Pumpkin Curry with Butternut Squash and Chickpeas

Thai Pumpkin Curry with Butternut and Chickpeas

  • Author: Seasoned Sprinkles
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x


Thai Pumpkin Curry with Butternut and Chickpeas is the perfect fall curry recipe. Vegan, gluten free, and hearty and comforting.


  • 1 small butternut squash, peeled and cubed*
  • 1 15 ounce can of pumpkin puree
  • 1 28 ounce can of chickpeas, drained and rinsed
  • 1 sweet potato, spiralized or cut into cubes
  • 1 tbs coconut oil
  • 2 15 ounce cans of coconut milk
  • 4 cloves of garlic, pressed
  • the juice of 1 lime
  • 2 tbs soy or tamari sauce**
  • 23 tbs of Panang curry paste
  • 2 tbs brown sugar
  • 2 tbs of Siracha***
  • crushed peanuts to garnish
  • cilantro to garnish


  1. Heat a large pan over medium heat. Add the tablespoon of coconut oil, sweet potatoes, and squash. Press garlic into pan and cook veggies until they begin to soften, about 5 minutes. Add curry paste, tamari, brown sugar, and siracha to pan. Cook, stirring constantly until sugar dissolves. Add coconut milk, pumpkin, and chickpeas. Bring to a simmer and simmer for about 15 minutes or until the squash is fork tender. Finish by squeezing in the juice of one lime. Serve hot, garnish with cilantro, more siracha, and crushed peanuts if desired.


*feel free to use a small package of prepeeled and precut butternut
** to keep it gluten free look for gluten free tamari
***Siracha is optional

  • Category: soup, dinner, lunch
  • Cuisine: American, Thai


  • Serving Size: 6 servings