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.
- 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
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.