Vegan squash and chickpea curry

Vegan squash and chickpea curry with coconut milk, spinach and ginger: creamy, full of flavour and easy for every day. A simple recipe for a warm, hearty dinner.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 380 kcal per serving
• Protein: 12 g
• Fat: 18 g
• Carbs: 42 g

Ingredients

• 500 g squash
• 1 tin of chickpeas
• 400 ml coconut milk
• 1 onion
• 1 piece of ginger (about 2 cm)
• 1 tbsp coconut oil
• 1 handful of spinach
• 2 tbsp curry powder
• 1 pinch of salt

Method

You’ll need: saucepan · chopping board · knife · mixing bowl · wooden spoon · ladle

1. Wash the squash, remove the seeds and cut the flesh into cubes. Peel the onion and ginger and chop both finely.
2. Heat the coconut oil in a large saucepan. Soften the onion and ginger briefly and toast the curry powder with them for a moment.
3. Add the squash and pour in the coconut milk. Simmer the curry, covered, until the squash is soft.
4. Stir in the chickpeas and fold in the spinach. Leave everything to stand briefly until the spinach wilts.
5. Season the curry to taste with salt. If you like, give it a good stir before serving so it turns a little creamier.
6. Serve the curry warm. Rice goes well with it – or just a spoon straight from the bowl.

Good to know

A curry like this slows the evening right down. It's creamy, full of flavour and on the table without much effort.

Swaps

Squash → sweet potato (also provides fibre and beta-carotene). Chickpeas → white beans (also provide protein and fibre). Spinach → kale (a little stronger, with vitamin K and folate). Coconut oil → olive oil.

Allergens

The recipe is naturally vegan and usually fine for children if the curry powder is mild. Some people react to coconut; in pregnancy the ingredients are fine in normal kitchen amounts.

Dairy-free recipes