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.

Ingredients

  • 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

Method

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.