Coconut chickpea curry

Coconut chickpea curry

  • serves 4
  • A little effort

The best quick vegetarian curry. Full of good-for-you ingredients: butternut squash, chickpeas, spinach and spices, this will tempt any veg-phobic family members to dig in. Serve with rice on the side.



  • 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


  • 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