Butternut squash and chickpea curry

    1 hour 15 min

    A fragrant vegan autumn curry. Using red curry paste instead of different spices makes this recipe really easy. Serve with rice, naan or quinoa.

    9 people made this

    Serves: 6 

    • 1 tablespoon vegetable oil
    • 1 onion, minced
    • 3 garlic cloves, minced
    • 1 bunch fresh coriander, leaves removed and stems minced
    • 1 (3cm) piece fresh root ginger, peeled and minced
    • 1 red pepper, seeded and diced
    • 1 (400g) tin chickpeas, drained
    • 1 small butternut squash, peeled, seeds removed and diced
    • 2 tablespoons red curry paste, to taste
    • 1 (400ml) tin coconut milk
    • 400ml water
    • 100g fresh spinach leaves

    Prep:20min  ›  Cook:55min  ›  Ready in:1hr15min 

    1. Heat oil in a large saucepan and fry onion, garlic and coriander stems over low heattill soft and golden coloured, about 10 minutes.
    2. Add curry paste, stir to mix and cook for 2 minutes. Add butternut squash, chickpeas, coconut milk and water. Bring to the boil, then reduce heat and simmer, covered, for 35 to 40 minutes, stirring every so often. Add a little more water if dry.
    3. Remove lid and simmer for a few minutes longer so the sauce thickens.
    4. Add spinach and half of the coriander leaves. Stir to mix. Cook for 1 further minute till the leaves have wilted. Remove from the hob.
    5. Serve sprinkled with the remaining coriander leaves.

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