Make this quick coconut chickpea curry, then check out more chickpea curry recipes such as our chana masala, saag chana masala and spinach, chickpea and potato curry.
Looking for more vegetarian recipes? Try our vegetarian curry, vegetarian chilli and vegetarian paella.
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Ingredients
- onion 1, diced
- garlic 1 clove
- ginger thumb-sized piece, peeled
- red chilli 1, sliced
- oil
- turmeric ½ tsp
- garam masala 1 tsp
- ground cumin 1 tsp
- ground coriander 1 tsp
- butternut squash 400g, peeled and cut into 1cm cubes
- chickpeas 400g tin, rinsed and drained
- half-fat coconut milk 160ml
- mangetout 50g
- spinach 100g
- lime 1, cut into wedges
- steamed rice to serve
Method
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Step 1
Pulse the onion, garlic, ginger and chilli in a blender. Fry in 1 tsp oil for 2 minutes, add the spices, toast for 1 minute, stir in the squash, fry for 5 minutes, add the chickpeas, coconut milk, 250ml water, simmer for 20 minutes, lid on, until the squash softens. Add the mangetout and spinach, stir for 2 minutes till the spinach wilts. Serve with lime wedges and rice.
Nutritional Information
- Kcals 191
- Fat 5.6g
- Carbs 23.6g
- Fibre 8g
- Protein 7.5g
- Salt 0.5g
