This chickpea and butternut squash curry with tofu is creamy, cozy, and quietly packed with plant protein — a coconut-lemongrass sauce ties it all together beautifully. It’s high in protein and fiber.
My Vegetarian Curry At A Glance
- ⏱ Ready In: 35 minutes
- 🍽 Serves: 4
- 🌱 Diet: Vegetarian, Vegan-friendly (omit fish sauce), Gluten-Free, Dairy-Free
- 💪 Nutrition Highlights: High in plant protein (tofu + chickpeas), excellent fiber from legumes, pumpkin and rice, and balanced healthy fats from coconut milk
- 🥕 Main Ingredients: Butternut squash, chickpeas, firm tofu, coconut cream (or milk), lemongrass, curry powder
- 🔥 Flavor Profile: Creamy, fragrant, gently spiced, with a bright lime finish
- 🧊 Meal-Prep Friendly: Keeps 4 days in the fridge or 2 months in the freezer
- Best Served With: Brown or white rice, fresh coriander and a squeeze of lime
I made this one on a random Tuesday because I had half a butternut squash and a block of tofu that needed using, and it turned out way better than expected. The squash basically melts into the coconut-lemongrass sauce as it simmers, so you end up with this rich, slightly sweet base without much effort. Chickpeas and tofu go in for the protein and bulk, just enough to make it a proper dinner instead of a side dish. It’s a one-pot situation too, so cleanup is minimal, and the leftovers are honestly just as good, if not better, the next day.
Lemongrass — do you need it? I happened to have a stalk left over from a bunch I’d bought over the weekend, but I realize not many of us have lemongrass just casually hanging out in the fridge. It gives the curry a really lovely Southeast Asian flavor, that aromatic, lemony vibe that’s hard to replicate. Will it work without it? Yes — just go a little harder on the garlic and ginger, and maybe zest in some lime or lemon rind. And don’t skip finishing with a squeeze of lime juice at the end, as it cuts through the richness of that coconutty sauce perfectly.
👩🍳 You might also like these recipes:
→ Lemongrass tofu in coconut curry sauce
→ Coconut butter chickpeas
→ Greek chickpea soup
→ More tofu meal ideas
→ More chickpea recipes
→ Best butternut squash recipes
What You’ll Need
Here is what you’ll need for this chickpea and butternut squash curry with tofu recipe. Find the full measurements in the recipe card below.
- Aromatics – onion, garlic, ginger, and lemongrass build the fragrant base. No lemongrass on hand? Two kaffir lime leaves work as a swap, or go a little harder on garlic and ginger, and zest in some lime or lemon rind.
- Curry powder & turmeric – a mild curry powder keeps this approachable; turmeric adds color and a subtle earthiness (optional, but a nice touch).
- Butternut or Kabocha squash – softens into the sauce and brings natural sweetness. Kabocha is a little sweeter if you want to switch it up.
- Coconut cream – the base of the sauce. I use full-fat for richness, but light coconut milk works if you want something lighter.
- Chickpeas – for protein, fiber, and a bit of bite against the soft squash.
- Firm tofu – press it well so it holds its shape and soaks up the sauce properly.
- Lime juice & coconut sugar – balance the richness of the coconut cream and round out the flavor.
- Fish sauce (optional) – adds a savory depth; leave it out to keep the dish fully vegan.
How To Make Chickpea Butternut Squash & Tofu Curry
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this vegetarian curry.
- Sauté the aromatics: Heat oil in a large pot over medium heat. Cook the onion for 3–4 minutes until softened, then stir in the garlic, ginger, and lemongrass for 1 minute until fragrant.
- Bloom the spices: Stir in the curry powder and turmeric and toast for 30 seconds to wake up the flavors.
- Build the sauce: Add the squash, coconut cream, stock, chickpeas, sugar, and salt. Stir to combine.
- Simmer: Bring to a gentle simmer, cover, and cook for 10 minutes, stirring occasionally, until the squash starts to soften.
- Add the tofu: Fold in the tofu and simmer for a further 5 minutes, until the squash is tender and the sauce has thickened slightly.
- Cook the rice using your preferred method while the curry simmers.
- Finish: Stir in the lime juice and optional fish sauce. Taste and adjust with more salt, lime, or a touch of sugar as needed.
- Serve over warm rice with coriander, lime wedges, and your favorite toppings.
Watch The Video
Recipe Tips
- Boost the fiber: Stir in baby spinach or chopped kale during the last 2 minutes of cooking.
- Deepen the flavor: Roast the squash first (20 minutes at 200°C / 400°F) for a more caramelized, concentrated taste.
- Adjust the richness: Use light coconut milk for a lighter version, or full-fat coconut cream for extra creaminess. Coconut milk instead of cream gives a thinner but still delicious sauce.
- Press your tofu: A well-pressed block holds together better and takes on more flavor from the sauce.
- Storage: Keeps up to 4 days in the fridge or 2 months in the freezer.
Serving Suggestions
This curry is best served hot over brown or white rice, with a scattering of fresh coriander and a lime wedge on the side. For extra crunch and flavor, add crushed peanuts, fried shallots, or a spoonful of chili crisp. It also pairs well with a simple cucumber salad if you want something fresh alongside all that creamy richness.
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Ingredients
For the curry:
- 2 teaspoons coconut oil or olive oil
- 1 medium onion finely chopped (about 4 oz / 120 grams / 1 cup)
- 3 garlic cloves minced
- 1 tablespoon grated ginger
- 1 stalk lemongrass trimmed and smashed (or substitute 2 kaffir lime leaves)
- 2 tablespoons mild curry powder or to taste
- ½ teaspoon turmeric optional, for color
- 14 oz diced butternut or kabocha squash 400 grams (about 3 cups)
- 4 fl oz vegetable stock or water ½ cup / 125 ml
- 1 can coconut cream full-fat, thickened cream and watery parts both used,14 oz / 400 ml
- 1 can chickpeas drained and rinsed 15 oz / 400 grams (about 8.5 oz / 240 grams drained)
- 1 tablespoon lime juice plus extra to taste
- 1 teaspoon coconut sugar or brown sugar white sugar works too
- 1 teaspoon sea salt to taste
- 14 oz firm tofu cut into ¾-inch / 2 cm cubes, 400 grams
- Optional: 1 teaspoon fish sauce for umami — omit for vegan or use soy sauce
To serve:
- 2 cups cooked brown rice about ½ cup / 100 grams cooked per serving; white rice works too
- Fresh coriander lime wedges, chili crisp or chili oil, crushed peanuts, fried shallots
Instructions
- Heat oil in a large pot or deep skillet over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic, ginger, and lemongrass; cook 1 minute until fragrant.
- Stir in curry powder and turmeric; toast 30 seconds to release flavor.
- Fold in the squash. Pour in coconut cream (including the watery part) and stock. Add chickpeas, sugar, and salt.
- Bring to a gentle simmer, cover, and cook for 10 minutes, stirring occasionally. Fold in the tofu and cook for 5 more minutes, until the squash is tender and the sauce has thickened slightly.
- Meanwhile, cook the rice using your favorite method.
- Stir in the lime juice and optional fish sauce. Adjust seasoning with more salt, lime, or a touch of sugar to balance.
- Spoon over warm rice and garnish with coriander, lime wedges, and any other toppings.
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