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

Level 🍴🍴



  • 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.

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