Chickpea and squash coconut curry

Chickpea and squash coconut curry

This chickpea and squash coconut curry is a great healthy, vegetarian midweek meal. If you can get it, Alpro coconut milk alternative has less saturated fat and fewer calories than regular coconut milk as it's made with a rice milk base
Total Time 50 mins
Servings 4
Calories 223 kcal


  • 1 onion chopped
  • 1 clove garlic peeled
  • 1 thumb-sized piece ginger peeled and chopped 
  • 1 red chilli diced
  • groundnut oil
  • 1/2 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 400 g butternut squash peeled and diced
  • 400 g tin chickpeas rinsed and drained
  • 400 ml half-fat coconut milk or alpro coconut milk alternative
  • 200 ml vegetable stock
  • 150 g baby spinach
  • 1 lime plus wedges to serve


  • Put the onion, garlic, ginger and chilli into a small food processor and blend to a paste.
  • 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.
  • 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.
  • Stir in the spinach until wilted, and squeeze in the lime juice to serve.