Make this easy vegetable curry for a comforting dinner, then check out our butternut squash curry, sweet potato and chickpea curry, vegan aubergine curry, saag chana masala and other vegetarian curry recipes.

For more veggie options, try our vegetarian chilli, vegetarian paella, vegetarian stew and other vegetarian recipes.


  • 1 onion, chopped 
  • 1 garlic, peeled
  • thumb-sized piece ginger, peeled and chopped 
  • 1 red chilli, diced
  • 1tsp groundnut oil
  • ½ tsp turmeric
  • 1tsp ground coriander
  • 1tsp ground cumin
  • 1tsp garam masala
  • 400g butternut squash, peeled and diced 
  • 400 chickpeas, rinsed and drained
  • 400ml half-fat coconut milk or alpro coconut milk alternative
  • 200ml vegetable stock
  • 150 baby spinach
  • 1 lime, plus wedges to serve


  • 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

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