Kabocha Squash and Chickpea Curry

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 -8 servings
Author Delish D'Lites


  • 1 tablespoon avocado oil or coconut oil
  • 4-5 cups kabocha squash peeled and cubed
  • 1 medium onion diced
  • 4 garlic cloves peeled and minced
  • 1 tablespoon fresh ginger minced
  • 2 cups water
  • 2 heaping tablespoons Massaman curry paste recommended: Maesri
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons salt
  • 1 teaspoon red pepper flakes
  • 1 15 oz can coconut milk
  • 2 15 oz cans of chickpeas drained and rinsed


  1. Peel and chop your Kabocha squash into 1 inch chunks.
  2. In a large pot, heat a pan to medium heat, and add your oil. Saute the onions, garlic and ginger for 3-5 minutes, until fragrant.
  3. Add the squash, water, Massaman curry paste, turmeric, cumin, and red pepper flakes. Stir to combine, then cover and cook for 15-20 minutes, until the squash is tender.
  4. Remove the pot from the heat, then use an immersion blender to puree the squash.
  5. Stir in the coconut milk and the chickpeas.
  6. Season the whole thing with salt, and you're done!
  7. Serve over basmati rice, and garnish with fresh cilantro.

Recipe Notes

My favorite curry paste brand to use is Maesri, and this one is vegetarian. I usually find it at my local Asian supermarket. Make sure the one you're using doesn't contain fish or shrimp.