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.
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.