Chickpea and whatever veg curry


( Serves 6)

Cooking Time: 50-60 minutes



  • Chickpeas 240 grams/ml
  • Squash 480 grams/ml
  • Curry paste 45 grams/ml
  • Coconut milk* 400 grams/ml
  • Onion 120 grams/ml
  • Tinned tomatoes 400 grams/ml
  • Spinach 250 grams/ml


  • Get a large pan on a medium heat and chuck in a splash of olive oil.
  • Add the chopped onions and add a few tablespoons of the curry paste and leave for 10 minutes, stirring occasionally (you don’t want to burn the paste).
  • Chuck in the veg (we based this meal on butternut squash) and stir, coating the squash in the paste. Cook for 10 minutes.
  • Add in your tomatoes, and a splash of water (about 150-200 ml). Put on the lid and gently boil for 15 minutes.
  • Remove the lid and cook for a further 15 minutes, or until sauce has reduced.
  • Drain and pour in the chickpeas and spinach, then add the coconut milk, to your liking (use whole tin to avoid wasting any).
  • Season to taste.
  • Serve with rice or some Naan (save yourself some washing up)

Extra Notes

  • Switch with any sturdy veg ( try and pick an in season one).

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