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Butternut squash and chickpea curry

Chickpea and Squash Coconut Curry Recipe

Butternut squash and chickpea curry

Name: Butternut squash and chickpea curry
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: Serves 4
Ingredients: 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

Anna Glover

Published: August 7, 2017 at 8:47 AM

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Serves 4

Easy

Prep: 30 mins

Cook: 35 mins

A star rating of 4.9 out of 5.9 ratingsRate

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Try this chickpea and squash coconut curry for a healthy, vegetarian midweek meal. Alpro coconut milk has less saturated fat and calories than regular

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

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, halloumi curry and other vegetarian curry recipes.

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

Ingredients

Nutrition

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

Nutrition: per serving

kcal223
fat9.4g
saturates5.9g
carbs22.4g
fibre7.2g
protein8.8g
salt0.7g

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

Authors

Anna Glover profile

Anna GloverSenior food editor

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A star rating of 4.9 out of 5.9 ratings

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