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Butternut squash and chickpea curry

Serves 4. Prep time 15 minutes, cooking time 35 minutes


  • 1 tbsp. coconut oil (or use olive or rapeseed oil)
  • 1 large onion, diced
  • 2 tbsp. good quality Indian curry paste
  • 1 small butternut squash, peeled and cubed
  • 1 tin Cucina plum tomatoes
  • 1 can Four Seasons chickpeas, drained
  • 4 handfuls baby spinach or 1 – 2 handfuls frozen spinach
  • Duneen Dairy full fat natural yoghurt and finely chopped fresh coriander to serve.



  • Sauté onion in oil in a large saucepan until soft, approximately 5 minutes
  • Add the curry paste, cook for 1 minute, then add the butternut squash, tomatoes and 200ml boiling water.  Break up the tomatoes, cover the pan and simmer for 30 minutes or until squash is cooked.
  • Add chickpeas and spinach and cook for a further 4 – 5 minutes.
  • Serve with wholegrain rice, topped with a little natural yoghurt and fresh coriander.


About the author : Aine Ryan

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