Slow Cooker Butternut Squash Curry with Chickpeas and Coconut

This slow cooker butternut squash curry recipe is incredibly delicious and nourishing. If you love curry and winter vegetables, then you’ve gotta try this one. Squash, sweet potatoes, and chickpeas in a spiced coconut curry sauce.

This slow cooker butternut squash curry is exactly the kind of meal fall and winter were made for. Tender butternut squash and sweet potatoes, hearty chickpeas, and a warmly spiced coconut milk sauce.

As a registered dietitian, this is one of my favorite cold-weather combinations. It tastes great and it’s good for you; butternut squash is one of the richest dietary sources of beta-carotene you can get, and pairing it with the fat from coconut milk actually increases beta-carotene absorption.

I’ve made this recipe more times than I can count, tweaking the spice ratios, testing lite versus full-fat coconut milk, and figuring out exactly when to add the spinach so it wilts without going muddy. See below for tips and more information, or head to the bottom for the full recipe.

Why I love this recipe

This slow cooker butternut squash curry is completely hands-off. Saute the aromatics, load the slow cooker and you can walk away until dinner is ready.

We all know how much I love my slow cooker this type of year, especially a slow cooker curry recipe. My favorites this time of year include my slow cooker butter chickpeas, slow cooker chana masala, slow cooker potato curry, slow cooker tikka masala, slow cooker saag paneer and now this squash curry.

It’s also made with pantry staples, like canned coconut milk, chickpeas and spices you likely already have in your pantry.

If you are a fan of curry flavor and hearty winter vegetables like sweet potatoes and butternut squash, then you are going to love this slow cooker curry. Naturally dairy-free and gluten-free, this vegan recipe is one of my favorite cold-weather meals.

Ingredients for Butternut Squash Curry

The beauty of this recipe is that most of the ingredients are pantry staples, like spices and canned coconut milk and chickpeas.

• Butternut Squash: This is the star of this recipe and becomes incredibly tender in the slow cooker, with some of it breaking down to thicken the sauce naturally. You can use pre-cut squash from the grocery store to save significantly on prep time. If buying whole, cut off the neck, peel with a vegetable peeler, and cube.
• Sweet Potato: Adds a subtle sweetness that balances the warm spices along with adding additional fiber, vitamin A and potassium.
• Chickpeas: Chickpeas make this slow cooker curry a complete meal, adding in plant-based protein and fiber.
• Coconut Milk: It must be canned coconut milk, not the coconut milk beverage that you can often find in the refrigerated section of a grocery store. I’ve tested both, but the beverage version is too diluted and produces a noticeably thinner, less flavorful sauce. Lite canned coconut milk can also work, though I prefer full-fat for a creamier curry.
• Onion, Garlic, Ginger: these are the aromatics that should be sautéed first before adding to a slow cooker. I know it’s an extra step for a slow cooker recipe, but skipping it produces a flatter, one-dimensional curry.
• Spinach: Stirred in at the very end so it wilts gently without becoming mushy. Kale will work too, but it needs longer to wilt than spinach.

Substitution Notes

I love the combination of both sweet potatoes and butternut squash, but if you only want to use butternut squash then I recommend 4 cups of squash instead of the sweet potatoes. Other squash, like acorn squash could also work. The sweet potatoes add a subtle sweetness that balances the spices so nicely.

I don’t add vegetable broth to this recipe because I like the thickness of the vegetables with just the coconut milk, but if you want a thinner curry then you’ll likely want to add in 1 cup of broth.

Rice (especially jasmine or basmati rice) is my favorite to pair with this recipe, but it’s also great on it’s own scooped up with naan or even served with quinoa.

You need some acid at the end to brighten the entire curry, but either fresh lemon or lime juice will do. Fresh chopped cilantro on top is also yummy!

How to Make this Butternut Squash Curry Recipe (Step by Step)

Step 1: Saute the aromatics

If your slow cooker has a saute function, then turn it on. Alternatively, you can cook the aromatics in a saucepan before adding it to the skillet. Heat the olive oil over medium heat and add the onion and salt then cook until softened, about 5 minutes. Stir in the garlic and spices and cook another 5 minutes.

If you are using a separate skillet, transfer the mixture to the slow cooker.

Step 2: Load the slow cooker

Add in the cubed butternut squash, sweet potato, chickpeas and canned coconut milk. Stir to combine.

Step 3: Slow cook

Cook on low for 6 hours or on high for 4 hours, until the squash and sweet potatoes are very tender and easily pierced with a fork. Right before serving, stir in the spinach and lemon juice.

Taste and adjust salt if needed, then serve over rice. I also like it with warm naan alongside!

Slow Cooker vs. Stovetop vs. Instant Pot

Instant Pot Directions

If you want to make this in the Instant Pot, follow the directions for step 1 for sautéing the onion and garlic in olive oil, then turn off the sauté function. Add in the rest of the ingredients up to the spinach.

Cook at high pressure for 3 minutes, then let pressure come down naturally. Remove the lid and stir in the spinach and fresh lemon juice until the spinach is wilted, then serve over rice and naan.

Stove Top Directions

To make this on the stove, follow the directions for step 1 for cooking the onion and garlic, then add in the spices and cook until just fragrant , about 30 seconds. Add in the rest of the ingredients up to the spinach and simmer over medium-low heat for 30-40 minutes until warmed through and thickened.

Stir in the spinach and fresh lemon juice before serving with cooked rice and naan, if desired. If you love this stove top version, then you’ll love my butternut squash curry!

Chef Tips for Success

• Saute First: Saute the aromatics first, then load everything into the slow cooker. Or, use the saute section on your slow cooker, if it has one. The flavor difference is real and noticeable if not sautéing them first.
• Mash the squash: Before I stir the spinach and lemon juice, I usually gently mash the squash and potato mixture to thicken slightly. The squash should be really tender and easily mash once cooked through.
• Coconut Milk: I’ve made this with both lite and full-fat canned coconut milk. Lite produces a curry sauce that’s rich enough without feeling heavy. If you want a richer curry, then you should use full-fat coconut milk.
• Coconut Milk Beverage: I tested this slow cooker butternut squash curry and the flavor was too diluted and the sauce doesn’t reach the right consistency. I know it’s tempting because it’s so much more low calorie, but it needs to be canned.
• Add vegetable broth if you want: The coconut milk and vegetables release enough liquid on their own. If you want something soupier, add a cup of broth.
• Finish with acid: A little fresh lemon juice at the end is non-negotiable. It helps to lift the warm spices and makes the curry taste brighter and more complete.

Nutrition Highlights

As both a registered dietitian and a chef, I love recipes that hit both– incredibly flavorful and nourishing. This slow cooker butternut squash curry is nutritionally complete, especially for plant-based diets.

It contains 10 grams of fiber from the chickpeas, sweet potato, squash and spinach. That, along with the fat and protein, makes this curry a filling main dish. If you want even more fiber, serve it over quinoa or a mix of rice and quinoa.

Butternut squash is one of the most concentrated sources of beta-carotene, and pairing it with coconut milk increases the body’s ability to convert the beta-carotene to vitamin A.

What to Serve With

I like serving this slow cooker butternut squash curry over jasmine or basmati rice. Both of them have a slightly floral quality that pairs well with the coconut-spiced sauce.

I also like serving with some naan. Trader Joe’s has fantastic naan in the freezer section and we love it to scooping up thick stews like this one.

Fresh cilantro, an extra squeeze of lime, plain or vegan yogurt for a little cooling contrast, toasted coconut flakes or a drizzle of chili crisp oil for extra heat.

Storage, Meal Prep and Freezing

• Fridge: Store this slow cooker butternut squash curry in the fridge for up to 4 days in an airtight container. I think the flavors improve overnight anyways!
• Freezer: Freeze for up to three months, or in individual portions (like these souper cubes, my favorite!) Thaw overnight in the fridge and reheat on the stovetop with a splash of water or both if needed.
• Meal Prep: This is such a great recipe to double as it’s filling enough to serve as a complete meal; freeze any extras to enjoy later.

More Slow Cooker Recipes:

• Slow Cooker Red Beans and Rice
• Crockpot Butter Chickpeas
• Slow Cooker Saag Paneer
• Vegan Slow Cooker Chana Masala
• Tikka Masala made in the Slow Cooker
• Slow Cooker Vegetable Chowder

More Butternut Squash Recipes:

• Slow Cooker Butternut Squash Soup
• Roasted Butternut Squash Tacos
• Slow Cooker Butternut Squash Chili
• Kale Pasta with Butternut Squash and Pecan Parmesan
• Roasted Butternut Squash Burrito Bowls

If you try this slow cooker butternut squash curry recipe, make sure to come back to leave a rating and a comment. Your feedback helps other readers and seeing you make my recipes makes my day.