Chickpea and Butternut Squash Curry


  • 1 Tbsp Olive Oil
  • 2 medium onions, chopped
  • 3-4 cloves garlic, chopped
  • 1 bunch cilantro, chopped
  • 1 medium butternut squash, diced
  • 1 can chickpeas
  • 2 Tbsp curry powder
  • 1 can coconut milk
  • 2 cups water
  • 1 handful spinach
  • 1/2 cup peas
  • salt to taste


  1. Heat oil in a large and deep pan and cook chopped onions, garlic and cilantro over low heat for 10 minutes until soft and slightly colored.
  2. Meanwhile dice the butternut squash to match the size of the chickpeas. I leave the skin on
  3. When the onions are tender andd the curry powder and cook for a minute stirring the whole time.
  4. Add squash, chickpeas, coconut milk, water and salt, bringing to a boil.
  5. Reduce heat and cover, simmer for 35-40 minutes. Stirring occasionally. If it starts getting dry and a dash of water.
  6. Uncover and let the liquid cook down for a few more minutes.
  7. Stir in peas, spinach. Cover with a lid and take off heat.
  8. Serve by itself or over rice.

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