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Butternut Squash, Chickpea and Spinach Curry

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Butternut Squash, Chickpea and Spinach Curry

Serves: 4

butternut squashChoose organic where possible


  • 1 Butternut squash 6-8 inches high, peeled and diced with seeds scooped out
  • 200g Spinach
  • 400g chickpeas (1 can)
  • 1 tin of tomatoes
  •  1 tin coconut milk
  • 2 cloves of garlic, finely chopped
  • 1 onion, finely chopped
  • 1 green chilli, finely chopped (more if you like it very spicy)
  • 1inch of ginger root, peeled and finely chopped
  • A handful of chopped fresh coriander
  • Half a lemon


  • 1 tbsp cumin seed
  • 1 tbsp coriander seed
  • ½ tbsp turmeric
  • 8 black peppercorns


  • If serving with brown rice, then add 50g rice per person to a pan of water, bring to the boil and simmer for 25-30 minutes until the rice is tender.
  • Grind the spices in a pestle and mortar
  • Lightly fry the onion until translucent over a medium heat in small amount of coconut oil
  • Add the garlic, ginger and chilli, stirring and cooking for 2 minutes
  • Add the spices stir well and cook for a further 2 minutes
  • Add the butternut squash and coat in the ingredients in the pan, cook for a further 2-3 minutes
  • Add the tomatoes and coconut milk, cook for 10-15 minutes until the squash is cooked and you can push a fork through it
  • Drain and rinse the chickpeas, add to the pan along with the spinach
  • Cook for a couple of minutes and serve, sprinkle over the fresh coriander and a squeeze of lemon.