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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.

Ingredients

  • 1 onion, diced
  • 1 clove garlic
  • thumb-sized piece ginger, peeled
  • 1 red chilli, sliced
  • oil
  • ½ tsp turmeric
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 400g butternut squash, peeled and cut into 1cm cubes
  • 400g tin chickpeas, rinsed and drained
  • 160ml half-fat coconut milk
  • 50g mangetout
  • 100g spinach
  • 1 lime, cut into wedges
  • to serve steamed rice

Method

  • 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.

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