Name: Coconut chickpea curry
Total time: 30 min
Yield: Serves 4
Cuisine: Indian
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

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Coconut chickpea curry

Coconut chickpea curry

Published: December 19, 2014 at 2:33 PM

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Serves 4

A little effort

Total time: 30 mins

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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.

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

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

Nutrition

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

Nutrition: per serving

kcal191
fat5.6g
carbs23.6g
fibre8g
protein7.5g
salt0.5g

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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