Vegan one-pan squash curry

Vegan one-pan squash curry with Hokkaido squash, chickpeas, coconut milk and curry powder: creamy, spiced and easy for everyday – a simple recipe for quick cooking.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 380 kcal per serving
• Protein: 12 g
• Fat: 16 g
• Carbs: 46 g

Ingredients

• 1 Hokkaido squash
• 1 tin of chickpeas
• 200 ml coconut milk
• 1 tbsp coconut oil
• 1 tbsp curry powder
• 1 handful of coriander
• 1 pinch of salt

Method

You’ll need: frying pan · chopping board · knife · sieve · wooden spoon

1. Halve the Hokkaido squash, remove the seeds and cut the flesh into small cubes.
2. Heat the coconut oil in a frying pan and fry the squash until the cubes are lightly browned.
3. Drain the chickpeas and add them to the pan with the curry powder and a pinch of salt. Stir everything well.
4. Pour in the coconut milk and let the squash simmer until it is soft and the sauce is creamy.
5. Roughly chop the coriander and fold it in just before serving.
6. Serve the vegan squash curry hot, straight from the pan.

Good to know

A dish like this rescues grey days. Warm, creamy and pleasantly spiced, without being heavy. Exactly what comes together quickly in one pan.

Swaps

Chickpeas → white beans (similar fibre content and mild); coconut milk → cashew butter with water (a little more protein, if it agrees with you); coriander → parsley (milder flavour, also provides plant micronutrients).

Allergens

The recipe is vegan and naturally gluten-free; coconut doesn't agree with some sensitive people, chickpeas are better cooked very soft for young children, and during pregnancy the dish is generally unproblematic with fresh, well-washed ingredients.

Dairy-free recipes