Squash and chickpea coconut curry
Sweet squash and chickpeas in a spiced coconut and tomato sauce, with rice and spinach.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4 people
- Vegan
- Budget-friendly
Ingredients
Quantities adjust to the number of servings.
- Rice250 g
- Sunflower oil1 tbsp
- Onion1
- Garlic3 cloves
- Curry powder2 tsp
- Butternut squash600 g
- Tinned chickpeas (400 g)1
- Tinned chopped tomatoes (400 g)1
- Coconut milk200 ml
- Baby spinach75 g
- Lemon½
- Saltto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Put the rice on to cook. Cook the chopped onion in the oil in a saucepan over a medium heat for 6 minutes, then add the crushed garlic and curry powder and stir for 1 minute.
Add the squash cut into 2 cm cubes, the drained chickpeas, the chopped tomatoes, the coconut milk and 200 ml water, and season with salt.
Cover and simmer for 15–18 minutes, until the squash is tender but still holds its shape.
Stir in the spinach and let it wilt, squeeze in some lemon juice and serve with the rice.