Chickpeas & Butternut Squash Thai Curry

Every now and then I crave a coconutty, fragrant and spicy Thai curry. Thai curry has fish sauce (nam pla) which is not suitable for vegetarians with fish sauce being fermented anchovies. However I did find in my local supermarket small tubs of Thai curry paste which was labelled suitable for vegans. This is important because usually even the Thai curry paste that comes in jars usually has fish sauce included, but this one didn’t, leaving it up to whoever is cooking it to add it on or not.

With that said I decided to use chickpeas which is a good source of protein and butternut squash for taste and a bit of sweetness and simply follow the instructions on the packet (well, sort of!). It is an easy way to make a meal, nothing wrong with taking shortcuts now and then, after all who has time to be pounding all the herbs and condiments in a mortar for the sake of authenticity? As long as it tastes authentically good then that is all that matters. This is a very quick and tasty fix for a Thai curry craving!

Chickpeas & Butternut Squash Thai Curry
Yield: 2-3 Servings
Difficulty: Easy
Cooking time:


  • 50 g Thai curry paste (vegetarian)
  • 200 ml coconut milk
  • 1 medium onion
  • 250 g butternut squash
  • 200 g chickpeas
  • 2 tbsp sunflower oil
  • ½ tsp vegetable bouillon powder
  • ½ tsp Maggi seasoning (optional)
  • chopped coriander to garnish
  • 2 oz Thai curry paste (vegetarian)
  • ¾ cup of coconut milk
  • 1 medium onion
  • 10½ oz butternut squash
  • 7 oz chickpeas
  • 2 tbsp sunflower oil
  • ½ tsp vegetable bouillon powder
  • ½ tsp Maggi seasoning (optional)
  • chopped coriander to garnish


  1. In a saucepan add a finely diced onion with the sunflower oil and sauté until it begins to get translucent.
  2. Chop the butternut squash into bite-size pieces and add to the onion.
  3. When the butternut squash begins to soften add the chickpeas and Thai green curry paste.
  4. Allow the paste to loosen and the spices to cook. This should only take a couple of minutes.
  5. Add the coconut milk, vegetable bouillon powder (or half a vegetable stock cube), Maggi seasoning if you have it and allow to simmer gently for about 5 – 10 minutes until the butternut squash is soft but still has a bit of bite to it.
  6. You may need to add a bit of water to loosen if the sauce has become thick as Thai curries tend to be quite loose in consistency.
  7. Serve with basmati rice and garnish with some chopped coriander.

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