Squash & Chickpea Curry

All good things in this curry. It's filling & tasty too!

Serves 4 Approx 55p per person

Prep 20 mins Cooking 30 mins


1 onion, chopped

1-2 cloves garlic, crushed

1 small butternut squash, peeled, deseeded & flesh cut into cubes

1 tin chopped tomatoes

1 tin chickpeas, drained & rinsed

400ml vegetable stock

4 blocks frozen spinach

1-2 tsp curry powder (depending on how hot it is/how you like it!)

salt & pepper

Place a large frying pan (or saucepan or wok) over a medium heat with 2 tbsp oil. Cook the onion for 2 minutes then add the garlic & cook for another minute before adding the squash. Stir in the curry powder after 5 minutes.

Pour in the stock & tomatoes, stir well then season with salt & pepper & simmer for a few minutes then add the spinach allowing it to melt a little before stirring.

Add the chickpeas leave to simmer again, stirring occasionally, for about 20 minutes or until the squash is tender.

Serve with rice or naan bread.

Print Friendly and PDF