Squash, Chickpea Green Curry


Prep time: 
30 minutes


Squash, chickpea, chard/spinach/spring green curry


  • 1 large onion, finely sliced
  • 4 cloves of garlic, finely chopped
  • 1 tablespoon olive oil
  • 1 can chopped tomatoes
  • half a squash, peeled, deseeded and cut into chunks
  • 1 can chickpeas, drained
  • 1 can coconut milk
  • 1 package of greens, such as spinach/chard/springs greens, washed and rough stalks removed
  • 500ml chicken or vegetable stock
  • 1 green chilli
  • thumb sized piece of ginger, peeled and finely chopped
  • 1 bunch of fresh coriander, chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cinnamon
  • half a cucumber, finely chopped
  • 250ml natural yogurt
  • 1 bunch of mint, finely chopped


  1. Gently fry the onions on a low heat till soft, approx 10 mins.
  2. Add the spices, garlic, chilli and ginger. Stir and cook for a few minutes. Add the squash and cook on a medium for a further few minutes.
  3. Add the chickpeas, tomatoes and stock. Bring to the boil and simmer till the vegetables are soft, 35-40 minutes.
  4. While the veg are cookling mix together the ingredients to make a raita (cucumber, yogurt and mint) in a bowl and leave in the fridge till needed
  5. Turn down the heat under the veg and add the coconut milk, fresh coriander and spinach. Simmer for a few more minutes, till the coconut milk has heated through and the spinach wilted.
  6. Serve with rice and the cucumber raita.


Photo Credit: Jonny Hughes @jonny2love
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