Instant Pot Butternut Squash curry with chickpeas and spinach is a wholesome, one-pot vegetarian and vegan curry recipe made under 45 mins from start to finish. The curry is perfect for meal planning as its freezer-friendly and pairs well with rice or Indian breads.
Butternut Squash Chickpea Curry with Spinach made in Instant Pot is a delicious vegetarian and vegan curry that your family will love. The curry is hearty and healthy with wholesome and seasonal ingredients.
We love one-pot curries that are a combination of veggies, beans and greens! Perfect for cold weather, this curry doubles up as a thick chunky soup.
With the instant pot, this curry comes together under 45 minutes, including the prep work.
Fall favorite Butternut Squash is soft, creamy and gives natural thickness to the curry. It also lends mild sweetness that balances heat from the spices.
You should definitely check out our recommended serving suggestions below especially if you are looking to incorporate this curry as part of your weeknight menu.
Ingredients
Butternut Squash – Peeled, guts and seeds removed and diced into thick chunks.
Thick chunks are perfect for curries as it won’t disintegrate completely while cooking, especially in a stove top pressure cooker or instant pot.
Substitute butternut squash with pumpkin or any other variety of squash, available.
Tomato – Onion – Ginger and Garlic Paste – this forms the base of the curry. I just puree roughly chopped tomatoes in a blender and use. Feel free to use canned tomatoes.
Ginger and garlic paste can be made fresh at home or you can use store bought ready paste.
Ginger is particularly warming during cold months. Curries are the perfect way to include this ingredient.
Spices – Ground Coriander, Turmeric, Kashmiri Red Chili or Deggi Mirch, Garam Masala. The red chili powder used here is low on heat but gives good color to the curry.
Chickpeas – I have cooked chickpeas stocked in my freezer at all times. Instant pot chickpeas is my go-to method for cooking chickpeas in bulk.
Canned chickpeas can be used. Drain the water, rinse and use.
Spinach – Use fresh or frozen. Can be substituted with Kale. If you have neither, just skip it and you will still end up with a tasty curry.
Coconut Milk – mellows the curry, gives that silky, creamy texture and balances flavors.
If you are not allergic to nuts, you may consider using Cashew Cream as well.
If you are not particularly looking for a vegan recipe, feel free to substitute coconut milk with dairy cream. Read the recipe notes below for exact quantity.
How to Make Butternut Squash Chickpea Curry
Switch On Instant Pot, Press Sauté Mode. Once it displays “HOT” or “ON”, add oil and cumin seeds.
Once cumin roasts or turns brown, add the finely chopped onions, ginger garlic paste and sauté until onions are translucent.
To this add tomato puree and spices. Sauté for a couple of minutes until there is no raw smell of tomatoes.
Add the butternut squash, cooked chickpeas, salt to taste and water. Mix well. Press Cancel.
Cover the Instant Pot with lid, move vent to sealing and pressure cook the curry on HIGH for 5 mins. After 5 mins, do a Quick Pressure Release.
Add the finely chopped spinach and cook it for a couple of minutes until it wilts completely. Switch off Saute Mode and add coconut milk, mix well. The curry will continue to bubble with the residual heat.
Add the finely chopped spinach and cook it for a couple of minutes until it wilts completely. Switch off Saute Mode and add coconut milk, mix well. The curry will continue to bubble with the residual heat.
Serve piping hot or warm with Indian breads, rice or quinoa.
Serving Suggestions
Curries of all kinds can be paired with Rice, Quinoa or Indian Breads.
Jeera Rice (Cumin Rice), Basmati Rice, Brown Rice and Peas Pulao can be served with curry. Serve pickles and / or papad, if you like.
Indian Breads like Naan, Roti, Phulka or Chapati can be served.
Vegetable Side – Potato Roast, Bhindi Masala and Aloo Gobi are some of the sides we love at home.
Salad - Kachumber Salad, Sprouts Salad or Khamang Kakdi (Cucumber Peanut Salad) are perfect no-cook healthy salads to serve instead of a veggie side for weeknight meals.
If you love eating this curry as Soup, serve it with few slices of toasted sourdough rubbed with garlic.
Storage / Leftovers
The curry easily serves a family of 4-5 for weeknight dinner.
I always make extra and store in the refrigerator as leftover curries taste fantastic the next day! Stays fresh in the fridge for 2-3 days. If the weather is warm, I would give it 48 hours in the fridge.
The curry is freezer-friendly. When I was testing a batch, I froze a portion of curry for over a month.
When ready to use, thaw it overnight in the refrigerator and re-heat on stove-top or microwave, as required.
The curry thickens with time. Use hot water to adjust consistency.
Other Instant Pot Vegetarian Curry Recipes
Chana Saag (Chickpea Spinach Curry)
Aloo Matar (Potato Peas Curry)
Rajma Masala (Kidney bean curry)
Lobia Masala (Black Eyed Peas Curry / Cow Peas)
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Instant Pot Butternut Squash Chickpea Curry with Spinach
Equipment
- Instant Pot
Ingredients
- 1 tablespoon Oil Use any neutral flavor oil
- 1 teaspoon Jeera or Cumin Seeds
- 2 Onions medium size, finely chopped
- 2 teaspoon Ginger Garlic Paste
- 3 Tomatoes medium size, pureed in a blender (1 & 1/2 cups)
- ½ teaspoon Turmeric powder
- 1 teaspoon Kashmiri Red chili powder
- 1 teaspoon Ground Coriander
- 1 teaspoon Garam Masala Powder
- 660 g Butternut Squash approximately 4 heaped cups of diced butternut squash
- 1 cup Chickpeas cooked
- 1 ½ cups Water
- Salt to taste
- 4 cups Spinach finely chopped
- ½ cup Unsweetened Coconut Milk
Instructions
- Prep the Ingredients - Wash, Peel, remove the guts and seeds of butternut squash and dice into thick chunks. Finely chop the Onions and puree the tomatoes in a blender (skip this step if using canned tomatoes) and keep aside.
- Switch On Instant Pot, Press Sauté Mode. Once it displays “HOT” or “ON”, add oil and cumin seeds.
- Once cumin seeds have roasted, add the finely chopped onions, ginger garlic paste and sauté until onions are translucent.
- To this add tomato puree and spices. Sauté for a couple of minutes until there is no raw smell of tomatoes.
- Add the diced chunks of butternut squash, cooked chickpeas, salt to taste and water. Mix well. Press Cancel.
- Cover the Instant Pot with lid, move vent to sealing and pressure cook the curry on HIGH for 5 mins. After 5 mins, do a Quick Pressure Release.
- Once the pin goes down, open the instant pot. Press Sauté Mode.
- Add the finely chopped spinach and cook it for a couple of minutes until it wilts completely. Switch off Sauté Mode and add coconut milk, mix well. The curry will continue to bubble with the residual heat.
- Serve piping hot or warm with Indian breads, rice or quinoa.
- You can top the curry with toasted cashews and raisins, if you like. Drizzle some coconut milk on top just before serving. This is optional.
Notes
- 660 grams of Butternut Squash used for the recipe which approximately yields 4 heaped cups of diced chunks of squash (after peels, guts and seeds are removed)
- Thick chunks are perfect for curries as it won’t disintegrate completely while cooking, especially in a stove top pressure cooker or instant pot.
- Substitute butternut squash with pumpkin or any other variety of squash, available.
- If using canned chickpeas, drain the water, rinse and use.
- Spinach can be substituted with Kale. It can be skipped entirely if your family doesn't like greens or its unavailable. It will not affect the taste of the curry.
- If you are not particularly looking for a vegan recipe, feel free to substitute coconut milk with dairy cream. 3 heaped tablespoons of thick cream would be perfect for the recipe.
- Instead of water, you may use vegetable stock for cooking the curry. Use low sodium broth or stock. However, it is optional as the curry is rich with spices and coconut milk, has tons of flavor.
- The curry easily serves a family of 4-5 for weeknight dinner.
- Curry stays fresh under refrigeration for 2-3 days. If the weather is warm, I would give it 48 hours in the fridge.
- The curry is freezer-friendly. Freeze in small portions. When ready to use, thaw it overnight in the refrigerator and re-heat on stove-top or microwave, as required.
- The curry thickens with time. Use hot water to adjust consistency
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Vidya Narayan
Hello Naraya--I think this looks to be very delicious but sadly, because I don't own an Instant Pot, I can't make it. Could you possibly add some further instructions for preparing this masala on the stovetop as well? I would so appreciate it!
Hello Nina, You can easily make this curry in a Stove top (dutch oven). Follow the steps up to (instructions 5) and saute onion, tomato, ginger garlic paste with cumin seeds. Add the spices and instead of pressure cooking the butternut squash and chickpeas, just add water, cover the pot with a lid and allow squash to cook on medium to low heat until its tender. Once the curry thickens, add chopped spinach, coconut milk, mix and serve. Hope this helps. Cheers, Vidya