Chickpea and Squash Curry


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


  • STEP 1.Put the onion, garlic, ginger and chilli into a small food processor and blend to a paste.
  • STEP 2.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.
  • STEP 3.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.
  • STEP 4.Stir in the spinach until wilted, and squeeze in the lime juice to serve.


What excites me about cooking is when your family and friends enjoy your hand cooked food, now it makes me more happier when I share recipes through my blog. our suggestions for improvements in the recipe and the way I blog it are also welcome :) It helps me a lot to improve my cooking skills. A big thanks to all the readers and friends for your continuous support and encouragement

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