Butternut Squash, Chickpea and Spinach Curry
This has been a great couple of weeks for festivities. Diwali, Halloween, Day of the Dead last week, and Guy Fawkes coming up. It certainly takes the bite out of the impending Winter!
I always like to celebrate anything like this with food if I can, hey, I don’t need an excuse I know, even if it’s just for me, or, better again with friends. Last week was busy but I did sneak in a dish that would in some way cover Diwali and Halloween, well, kind of.
Diwali being a Hindu festival is all about vegetarian food, particularly curry, snacks and sweets. As for Halloween, well, Halloween is about spooks and scary things, but also pumpkins, so I thought, why not make a veggie curry with pumpkin in? Or, in this case, butternut squash.
I had an ulterior motive, I felt I needed a few veggie days, or veggie meals at least. I usually have quite a balanced diet but lately I’ve been buying lunch out alot more than usual, and as I work so near to delicious Brindisa, my diet has been leaning heavily on the meat side. So, beans, veg, tomato and coconut seemed like a good alternative to a chorizo stew!
It’s very easy and very light. I made this on a weekday evening and it was absolutely manageable. The measurements are loose as always, feel free to experiment, it’s more about the spices and the flavours in the sauce. I used a small butternut squash about 6-8 inches high. The spice blend is very basic. I just used what I had in my cupboard. It works, though!
This will serve 4. I served it with steamed basmati rice. It keeps well, indeed like most tomato based dishes, tastes better the next day.
Ingredients:
1 butternut squash, 6-8 inches high, peeled and diced with seeds scooped out
200g spinach, washed and excess water squeezed out, chopped
1 tin chickpeas
1 tin tomatoes
1 tin coconut milk
2 cloves garlic, finely chopped
1 onion, finely chopped
1 green chilli, finely chopped. More if you like it very hot!
thumb size amount of ginger, peeled and finely chopped
A handful of chopped fresh coriander
Half a lemon
Spices:
1 tbsp cumin seed
1 tbsp coriander seed
1/2 tbsp turmeric
8 black peppercorns
Method:
Grind the spices in a pestle & mortar.
Fry the onion until translucent over a medium heat in some oil (sunflower or groundnut are my choices).
Add the garlic, ginger and chilli for a minute or so.
Add the spices for a minute or so, you’ll start to smell them as they temper.
Add the butternut squash and coat in the ingredients in the pan. Cook for a couple of minutes.
Add the tomatoes and coconut milk, and cook for 10-15 minutes until the squash is cooked and you can push a fork through it.
Drain the chickpeas and add to the sauce. Also add the spinach.
When the spinach is wilted and the chickpeas are warmed through, add the coriander and a squeeze of lemon juice. The lemon juice lifts the flavour nicely, taste as you go.
Salt to taste and serve with rice and/or flatbreads.
Similar posts:
Prawn Curry
Filed under: Lactose Free, Recipe, Vegan, Vegetarian | Tagged: Butternut Squash, chickpea, Cooking, Curry, healthy, london food blog, Recipe, Spinach, Vegan, Vegetarian
That looks quite nice and simple… I generally never know what to do with butternut squash. This is a good idea.
Hi
That is very true, butternut squash can be a challenge.
You made that look delicious !
Niamh that looks delightful.
nom nom nom! I know what you mean about needing the veggie days, there comes a time when even Niamh needs a break from chorizo! I also made a pumpkin recipe, must get round to posting it, your creation looks delicious though, nice and light and I love the coconut in there.
I always turn to curry when I have veggie days. I’ve never enjoyed butternut squash as I find it too sweet for my tastes, but I think this might change my mind…
Fantastic recipe. Hubby will ask where the meat is Im sure but he’ll love it
I think I’m in need of some veggie days too! For some reason, I have been overindulging constantly since I booked up – I had a steak and two glasses of wine at lunch today!!
Great use of bn squash – yummmm!
That looks absolutely delicious, I am going to try it tonight!
I will be cooking this tonight for sure!! Curious about the coconut milk in there. Interesting . . I usually use stock. Sure it will be as delicious as it looks. Thanks!
plutosangel – thanks!
Loving Annie – thank you! It’s very simple really, takes no great talent :-)
Helen – nom nom nom! I fear a chorizo overdose, and I am in Barcelona this weekend! Eeeek. Looking forward to your pumpkin recipe!
Lizzie – you can’t beat curry! I agree, I find butternut squash too sweet unless paired with something bitter like spinach. Mature spinach is best.
beth – thanks!
kittie – I need lots of them! Lol, sounds like a nice lunch :-)
leanna – thanks and let me know hows you get on.
this looks fantastic :)
Mmmmm, love chickpeas in curry! That spinach looks perfectly wilted too – well done you! :)
ttfn300 – thanks!
Christie – cheers, I prefer to use a more mature coarse spinach as I prefer the flavour and it counters the butternut squash better, this time I’d to use a young one.
Looks positively scrumptious. I am making it tonight!!
As the weather gets colder, I just indulge more, so yes, veggie days are essential… This still looks like a pretty idulgent way to get your greens (and oranges!). Yum!
Hi I found your blog through my Twitter friend, Foodie Guide. Sorry I missed the recent get-together! I love this recipe (although would omit the tomatoes which do not agree with me).
Butternut squash and coconut milk is a winner. It’s a great way to cook squash and goes well with Christmas-type meals by giving balance and colour.
I will return!
thumb size amount of chilli, peeled and finely chopped
shouldnt this read ginger?
Heather – hope you enjoyed it!
Jeanne – agreed – I don’t have enough veggie days.
realfoodlover – hello! I do love tomatoes in this but they’re not for everyone. It is quite festive too, I suppose!
Jon – er, yes – *blush* – I need a sub editor or more time to check myself. I’ve edited. Thanks for pointing it out!
Made this last night — excellent! Even with ground spices (including ginger and chili because that’s what I had) — the mark of a good recipe that it survives those downgrades and still excels. This is the first vegan recipe that will become a regular for my household.
This recipe is fantastic – also works beautifully with sweet potatoes which I substitued when I couldn’t get butternut squash. Thanks, Niamh – my first visit to your site, but I will be back : – ) Happy cooking!
Good to know, Kath! Will try that. Thanks for stopping by and happy cooking :-)
This was great. I only had desiccated coconut in the house so i waited and added it towards the end, turned out beautifully, Used red chilli too but dont thinkout r t the difference was massive.
I’ll use tinned chick peas rather than dried next time, i think they were a bit old ended up drier than I would have liked. No doubt this will become a regular feature at my table.
I have just made this and it was amazing. Thanks for posting the recipe.
Delicious and so versitile – my great friend and superb cook Charlie McVeigh knocked this recipe together for dinner last week served with Lamb and it’s certainly the best curry I’ve had in a long time. Thank you.
This recipe is delicious and easy….. Nice with pre cooked cubed leg of lamb as a meaty alternative!!!
I had this in a pub this week made with lentils instead of chick peas and it tasted fab. So glad i could find the recipe. Thanks will try it this weekend
I am in love with this!
I have made it 4 times now. Has a great reception with both my vege and met eating friends. Divine
Thank you
I agree with Gabi – I just made this and even my totally carnivorous boyfriend came back for seconds and thirds :-) Yum…
Just made it. Amazing. Quicker than I thought too. What a fantastic recipe. Tasted like something from jai Krishna! I left out the chillies so I can try it out the leftovers on the kids tomorrow. Thanks
Instead of coconut milk, use a combination of veggie stock and thicken with creme fraiche or greek yoghurt. Works well too. Will be cooking this tonight for me and my 3 boys!
Lovely, made this few weeks ago and it was lovely. Going to make again this week, will become a favourite I think! Thanks
I’ve just made it (with celery instead of oinion tho) and it is georgeous. Thank you very much for the recipie.
Well done,
I have just cooked this curry and it is fantastic! Tastes and looks great.
Thanks so much for the recipie!
I cooked this last night but didn’t have any spinach and it was delicious!
I added more ginger with a good dollop of tamarind paste towards the end.
Leftovers for supper tonight!
Found this recipe last year, and have been using it at least every month since. Have made it for visitors, and passed on to friends and family. The only thing we do differently is use fresh coriander. Awesome awesome dish, thanks so much!!