Chickpea Butternut Squash Curry Casserole

Picture a casserole dish emerging from the oven, its golden panko lid crackling over a sunset-colored curry—ruby tomatoes, saffron-hued squash, and emerald flecks of spinach.

Steam curls up with coconut and ginger, warm and citrusy, while the tender chickpeas and silky sauce promise spoonable comfort.

I come back to this casserole whenever I need dinner to feel like a hug and still deliver bright, lively flavors—proof that cozy doesn’t have to be heavy.

It’s the kind of dish that bridges seasons and appetites, just as welcome on busy weeknights as it’s for slow Sunday suppers or a make-ahead potluck.

One rainy evening, this curry casserole rescued us when schedules collided; I assembled it ahead, slid it in after soccer practice, and the table went quiet except for satisfied clinks of spoons. It reheats like a dream, too, so leftovers feel planned, not leftover.

Ready? Let’s cook!

Why You’ll Love It

• Delivers bold flavor with curry paste, spices, and aromatics
• Packs plant-based protein from hearty chickpeas
• Bakes into creamy, comforting, weeknight-friendly casserole
• Uses pantry staples like tomatoes, coconut milk, chickpeas
• Meal-prep friendly; reheats beautifully with splash of broth

Ingredients

• 2 tablespoons olive oil — extra-virgin for flavor
• 1 large yellow onion, diced — sweet and aromatic
• 3 cloves garlic, minced — fresh for best bite
• 1 tablespoon fresh ginger, grated — zesty and bright
• 2 tablespoons red curry paste — adjust heat to taste
• 2 teaspoons curry powder — warm, balanced blend
• 1 teaspoon ground cumin — earthy depth
• 1/2 teaspoon ground turmeric — color and mild earthiness
• 1/4 teaspoon crushed red pepper flakes — optional heat
• 1 pound butternut squash, peeled and 1/2-inch diced — cut evenly for even cooking
• 1 red bell pepper, sliced — adds sweetness and crunch
• 1 can (14.5 ounces) diced tomatoes, with juices — no-salt-added if preferred
• 1 can (13.5 ounces) coconut milk, full-fat — for creamy sauce
• 2 cans (15 ounces each) chickpeas, drained and rinsed — firm, not mushy
• 1/2 cup vegetable broth — low-sodium preferred
• 1 teaspoon kosher salt — season to taste
• 1/2 teaspoon black pepper — freshly ground
• 1 cup baby spinach, roughly chopped — wilts quickly
• 1/4 cup fresh cilantro, chopped — bright finish
• 1 tablespoon lime juice, fresh — adds lift at the end
• 1/2 cup panko breadcrumbs — light, crisp topping
• 1 tablespoon olive oil, for topping — helps brown panko
• 1/4 teaspoon smoked paprika, for topping — smoky aroma

Step-by-Step Method

Preheat the Oven and Prep the Dish

Preheat the oven to 400°F (200°C). Grease a 9×13-inch baking dish with a little olive oil. Set out all equipment and ingredients to streamline cooking. Dice the onion, mince the garlic, grate the ginger, and cube the butternut squash into even 1/2-inch pieces. Slice the red bell pepper and roughly chop the spinach and cilantro.

Soften the Aromatics

Warm 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent. Stir occasionally to prevent browning.

Add the minced garlic and grated ginger. Cook for 1 minute, stirring constantly, until fragrant and lightly golden at the edges.

Toast the Spices

Add red curry paste, curry powder, ground cumin, turmeric, and crushed red pepper flakes. Stir to coat the aromatics evenly.

Toast the mixture for 1 minute to bloom the spices and deepen the flavor. Keep the heat moderate and stir frequently to avoid scorching. Expect a fragrant, vibrant base that smells richly spiced.

Coat the Vegetables

Add the butternut squash and sliced red bell pepper to the skillet. Toss to coat the vegetables thoroughly in the spiced mixture.

Cook for about 2 minutes, stirring often. Begin softening the squash slightly while building flavor on the vegetables. Keep pieces evenly sized for consistent cooking later in the oven.

Build the Sauce

Pour in the diced tomatoes with their juices, the full-fat coconut milk, and the vegetable broth. Season with kosher salt and black pepper. Stir well to combine into a cohesive sauce.

Bring the mixture to a gentle simmer. Make certain the squash is submerged as much as possible for even softening.

Simmer with Chickpeas

Stir in the drained and rinsed chickpeas. Simmer for 5 to 7 minutes, maintaining a gentle bubble.

Allow the squash to begin softening while flavors meld. Adjust seasoning with more salt or pepper if needed. Keep the sauce slightly loose; it will thicken as it bakes in the oven.

Wilt the Greens

Fold in the chopped baby spinach until just wilted, about 30 to 60 seconds. Turn off the heat to prevent overcooking the greens. The residual heat will finish wilting.

Make certain everything is evenly distributed. The mixture should be creamy and fragrant with visible chunks of squash and chickpeas.

Transfer to the Baking Dish

Pour the curry mixture into the greased 9×13-inch baking dish. Spread it evenly with a spoon to create a level surface.

Tap the dish gently to settle the contents. Make certain squash pieces are spread throughout for uniform cooking. Set the dish aside while you prepare the topping.

Mix the Crunchy Topping

Combine panko breadcrumbs, 1 tablespoon olive oil, and smoked paprika in a mixing bowl. Toss until the crumbs are lightly moistened and evenly colored.

Aim for a sandy texture that clumps slightly when pressed. Taste a pinch and adjust paprika if desired. This topping will bake up crisp and golden.

Top and Cover for Initial Bake

Sprinkle the panko mixture evenly over the casserole, covering the surface. Tent the dish loosely with aluminum foil to prevent over-browning early on.

Place the dish in the preheated oven. Bake for 20 minutes to continue softening the squash and begin marrying the flavors under gentle heat.

Uncover and Brown the Topping

Remove the foil carefully to release steam away from you. Return the casserole to the oven uncovered.

Bake for another 10 to 15 minutes until the squash is tender when pierced and the topping is golden. Watch closely near the end. Rotate the dish if browning unevenly across the surface.

Rest and Finish with Freshness

Remove the casserole from the oven and let it rest for 10 minutes to set. Squeeze fresh lime juice over the top.

Scatter chopped cilantro evenly for brightness. Taste and adjust salt if needed. Serve hot with rice, quinoa, or naan. Add a splash of broth when reheating leftovers to loosen the sauce.

Ingredient Swaps

• Butternut squash: swap with sweet potato, kabocha, or pumpkin; frozen pre-diced squash works on a budget.
• Chickpeas: use canned cannellini, navy beans, or lentils (2.5–3 cups cooked).
• Coconut milk: sub light coconut milk for lighter; dairy-free creamy alt = oat cream or cashew cream; dairy option = half-and-half plus 1 tsp coconut extract.
• Red curry paste: use yellow curry paste or 1–2 tbsp garam masala + extra chili to taste; for mild, omit red pepper flakes.
• Spices: if lacking curry powder, blend 2 tsp each coriander and cumin + 1/2 tsp turmeric + pinch cinnamon.
• Aromatics: replace fresh ginger with 3/4–1 tsp ground ginger; use 1 tsp garlic powder if out of fresh.
• Veggies: swap bell pepper with carrots, zucchini, cauliflower, or frozen peas (add in step 7).
• Breadcrumb topping: use regular breadcrumbs, crushed crackers, or omit for gluten-free; top with toasted coconut or chopped nuts for crunch.
• Cilantro/lime: use parsley and lemon juice if unavailable.
• Broth: use water plus 1/2 tsp soy sauce or bouillon; for low-sodium, choose reduced-salt broth.

You Must Know

• Doneness • If the squash is varying in tenderness after the oven time, pierce the largest cube with a knife; it should slide in with slight resistance and look matte-orange, not glossy. Give +5–8 minutes uncovered if it still feels firm to the center.
• Troubleshoot • When the sauce looks thin before the oven, stir in 1–2 tablespoons of panko or 2 tablespoons of quick oats to thicken. This prevents a watery bake as tomatoes and squash release liquid; look for a gravy-like coat on the chickpeas.
• Flavor Boost • For deeper curry notes, bloom the dry spices in 1 teaspoon extra oil until they smell nutty, then add 1 teaspoon tomato paste and cook to brick-red. This concentrates aromatics; the paste should darken in about 60–90 seconds.
• Swap • If out of red curry paste, use 2 teaspoons garam masala + 1 teaspoon paprika + 1/2 teaspoon chili powder; add 1 teaspoon brown sugar to mimic Thai paste sweetness. Taste the sauce warm and aim for a balanced sweet‑heat with a gentle nose-tingle.
• Scale • For 8–10 servings in a 12×8- to 10×15-inch pan, multiply all ingredients by 1.5 and extend covered oven time by 10 minutes. Check for bubbling around edges and an internal center of 185–195°F before uncovering to finish the topping.

Serving Tips

• Spoon over jasmine rice or quinoa; garnish with extra cilantro and lime wedges.
• Serve with warm naan or roti for scooping and soaking the sauce.
• Add cooling sides: cucumber raita or plain yogurt with mint.
• Top with toasted coconut flakes and crushed peanuts for crunch.
• Plate with a simple tomato-cucumber salad dressed in lime and salt.

Storage & Make-Ahead

Refrigerate cooled casserole in an airtight container up to 4 days.

Add a splash of broth or coconut milk when reheating (350°F oven or microwave) to loosen sauce.

Assemble ahead through step 11, cover, and refrigerate up to 24 hours.

This casserole freezes well up to 3 months.

Thaw overnight before reheating.

Reheating

Reheat gently: microwave covered at 50–60% power, stirring midway.

Oven at 325°F, covered, with splash of broth.

Stovetop low, covered, adding broth and stirring occasionally until warmed through.

Diwali Potluck Favorite

Leftovers rewarm like a dream, which makes this casserole perfect for sharing—and for Diwali, I bring it as a bright, fragrant centerpiece that plays beautifully with a festive spread.

Coconut-laced sauce glosses the butternut, chickpeas, and peppers, and the paprika-kissed panko bakes into a gleaming, golden crust. I tuck it beside saffron rice and a riot of chutneys; the lime and cilantro finish wakes the table like fireworks.

• I cook it earlier in the day, rest it, then rewarm covered so the spices bloom without drying.
• I keep it mild, then set out chilies and achar for heat-seekers.
• I garnish with pomegranate arils for sparkle and crunch.
• I pack a spare baking dish—Diwali guests always want seconds.

Final Thoughts

Give this cozy Chickpea Butternut Squash Curry Casserole a try and make it your own—swap in your favorite veggies, adjust the heat, or use light coconut milk to suit your taste.

Let me know how you customize it!

Frequently Asked Questions

Can I Freeze This Casserole Before Baking, and for How Long?

Yes—you can freeze it unbaked. I assemble, cool, wrap snugly, and freeze up to 3 months. Bake from frozen, covered, at 400°F, adding 15–25 minutes; uncover to crisp the topping. Label it, sleep easy.

How Can I Make This Recipe Oil-Free Without Compromising Texture?

Yes—skip oil. I sauté onions, garlic, and spices in veggie broth, then roast squash and peppers dry. Use coconut milk’s richness, finish with lime. For crunch, top with crushed cornflakes or toasted breadcrumbs misted with broth.

What’s a Good Substitute for Coconut Milk for Nut Allergies?

Use oat milk whisked with 1–2 teaspoons cornstarch and a splash of lemon for body and brightness. I’ll simmer it briefly, then enrich with a little tahini or sunflower seed butter for silky, coconut-free creaminess.

Can I Assemble the Casserole a Day Ahead Without Sogginess?

Yes. I assemble everything except the panko topping, cool completely, cover, and refrigerate. Next day, I stir, add a splash of broth, top with fresh panko, then bake—steam lifts, edges caramelize, and nothing turns soggy.

How Do I Scale the Recipe for a 8×8-Inch Pan?

Use two-thirds of everything for an 8×8 pan, bake uncovered 5–10 minutes less, watching for tender squash and golden crumbs. I’ll guide you: simmer thicker, nestle it snug, and let aromas bloom like candlelight.