Chickpea and squash coconut curry in a grey pan

Chickpea and squash coconut curry

  • serves 4
  • Easy

This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal. If you can get it, Alpro coconut milk alternative has less saturated fat and fewer calories than regular coconut milk as it's made with a rice milk base

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Looking for a vegetarian curry recipe? Try our collection of easy vegetable curry recipes here.

Ingredients

  • onion 1, chopped 
  • garlic 1 clove, peeled
  • ginger thumb-sized piece, peeled and chopped 
  • red chilli 1, diced
  • groundnut oil
  • turmeric 1/2 tsp 
  • ground coriander 1 tsp 
  • ground cumin 1 tsp 
  • garam masala 1 tsp 
  • butternut squash 400g, peeled and diced 
  • chickpeas 400g tin, rinsed and drained
  • half-fat coconut milk or alpro coconut milk alternative 400ml
  • vegetable stock 200ml 
  • baby spinach 150g 
  • lime 1, plus wedges to serve

Method

  • Step 1

    Put the onion, garlic, ginger and chilli into a small food processor and blend to a paste.

  • Step 2

    Heat 1 tsp oil in a large pan and fry the paste for a few minutes with a pinch of salt, then add the spices, and fry for another minute before adding the squash and chickpeas.

  • Step 3

    Mix with the spices, then add the coconut milk and stock. Bring to a simmer and cook for 30 minutes until the squash softens and the sauce thickens.

  • Step 4

    Stir in the spinach until wilted, and squeeze in the lime juice to serve.

Find more inspiration with our Best ever vegetarian curry recipes

Cauliflower and ginger curry

Nutritional Information

  • Kcals 223
  • Fat 9.4g
  • Saturates 5.9g
  • Carbs 22.4g
  • Fibre 7.2g
  • Protein 8.8g
  • Salt 0.7g
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