Creamy Coconut, Squash & Chickpea Curry Recipe | Abel & Cole

Creamy Coconut, Squash & Chickpea Curry

Cooking time
Serves4 people
Vegetarians Vegans Gluten-free diets
Creamy Coconut, Squash & Chickpea Curry

Chunks of sweet butternut squash are simmered in a rich, curry-spiced coconut sauce with tender chickpeas, juicy cherry tomatoes and tender spinach. You'll serve it with nutty brown basmati rice to soak up the sauce. The curry can be frozen, so it's perfect for batch cooking.


  • 2 red onions
  • 300g brown basmati rice
  • A thumb of ginger
  • 3 garlic cloves
  • 1 butternut squash
  • 1 tbsp vegetable curry powder
  • 400ml coconut milk
  • 400g tin of chickpeas
  • 500g cherry vine tomatoes
  • 200g baby leaf spinach
  • 1 lime

Prep: 25 mins | Cook: 40 mins

Buy the ingredients to start making your own
Add Ingredients To Basket


1. Peel and thinly slice the onions. Place a large, deep frying pan or saucepan on a medium heat. Glug in 1 tbsp oil and add the onions with a good pinch of salt. Fry for 2 mins, stirring, then turn the heat down to low. Pop a lid on the pan and sweat the onions for 8 mins, stirring occasionally, till the onions have softened and are lightly caramelised.
2. Fill and boil your kettle. Rinse the rice well under cold water and tip ita into a small pan. Pour in 550ml hot water from the kettle and add a pinch of salt. Cover and bring to the boil, then turn the heat right down to low and gently simmer for 25 mins till the rice is tender and the water has been absorbed. Take the pan off the heat and let the rice steam in the pan, lid on, for a couple of mins to finish cooking. It should be fluffy and cooked through. The rice will keep warm in the pan while you finish the curry.
3. Peel and grate the ginger and garlic. Peel the squash, then cut it in half. Scoop out the seeds (see our tip on how to use them up). Chop the squash into 1-2cm-thick chunks.
4. When the onions are soft and golden, add the garlic, ginger and mild curry powder to the pan and cook for 1 min, stirring. Pour in the tin of coconut milk and the chickpeas with the liquid from their tin. Bring the sauce up to a bubble, then carefully drop in the squash and cherry tomatoes. Stir, and pop a lid on the pan. Simmer for 15 mins, till the squash is just tender when pierced with a sharp knife.
5. Stir the baby leaf spinach through the curry to just wilt it. Finely grate in the lime zest. Taste the curry and add more salt or pepper, if you think it needs it. Serve the curry with the basmati rice and lime wedges on the side
6. Love Your Leftovers
The curry will keep for up to 3 days in the fridge. Divide the curry between tubs, seal and store. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. We recommend cooking the rice to order, rather than storing and reheating it. The curry can also be frozen for up to 3 months. Defrost overnight before reheating.
7. No Waste, More Taste
You can turn the seeds from your butternut squash into a tasty snack. Pull off any threads of flesh stuck to them, then tip the seeds into a bowl. Add a glug of oil, a pinch of salt and your choice of spices (smoked paprika, ground cumin, garam masala and cinnamon are all good choices). Toss to coat. Fry in a dry frying pan set on a medium heat for 3-4 mins, stirring occasionally, till puffed up and browned. Store in an airtight tub for up to 7 days.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop