Quick Butternut and Chickpea Curry recipe

This straightforward, warming curry packs a hearty punch for vegans, vegetarians and people trying to eat less meat. It is wonderful when you first cook it, but even better a couple of days later, as time allows the spices to blend together and become more mellow and rounded.


Serves 4

3 tbsp vegetable oil

1 tbsp black mustard seeds

1 tbsp cumin seeds

Small handful of curry leaves

1 large onion, peeled and finely chopped

500g peeled butternut squash

4 garlic cloves, peeled and crushed

3cm piece of fresh root ginger, peeled and finely grated

1 heaped tsp ground turmeric

1 heaped tsp paprika

2 heaped tsp ground coriander

600ml vegetable stock

1 x 400ml tin of coconut cream

2 x 400g tins of chickpeas, drained and rinsed

3 large handfuls of baby spinach

Sea salt and freshly ground black pepper


1Place a large non-stick saucepan over a high heat and add the oil. When hot, add the mustard seeds, cumin seeds and curry leaves, then stir and cook for 30 seconds.

2Add the onion and cook for 4–5 minutes, or until softened and beginning to brown.

3Meanwhile, cut the butternut squash into 1cm cubes.

4Add the garlic and ginger to the pan and cook for 1–2 minutes.

5Reduce the heat a little, then stir in the dried spices and cook for 1 minute. Pour in the stock and bring to the boil.

6Add the squash and coconut cream, stir well, then bring back to the boil and cook for 10–12 minutes, or until the squash is tender and the sauce has thickened.

7Stir in the chickpeas, season well with salt and pepper, then stir in the spinach. Serve the curry in warm bowls with plain rice or the Saffron Pilaf on page 210 or some naan bread.

If you have more time …

… make a double batch of the curry, as it will taste even better the next day

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