Vegan butternut curry with chickpeas and spinach

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Vegan butternut curry with chickpeas and spinach is a creamy curry with tender squash, rich coconut milk and warm spices. It is nourishing without being complicated.

Why does butternut work well in curry?

Butternut absorbs spices well and becomes tender without immediately falling apart. Its sweetness works beautifully with coconut milk, ginger and cumin. Chickpeas add protein and texture, while spinach keeps the dish fresh and green.

Serves: 4 people

Preparation time: 25 min

Ingredients

• butternut squash – 1 medium (about 2 lb), peeled and cubed
• olive oil – 1 tbsp
• onion – 1, chopped
• garlic – 3 cloves, chopped
• fresh ginger – 1 tbsp, grated
• mild curry powder – 2 tbsp
• ground cumin – 1 tsp
• coconut milk – 1 can (14 oz)
• diced tomatoes – 1 can (14 oz)
• chickpeas – 2 cans (15 oz each), drained
• spinach – 5 oz
• lime juice – 1 tbsp
• salt – to taste
• black pepper – to taste
• cilantro – 2 tbsp, chopped

Method

STEP 1
Heat the olive oil in a large pan. Cook the onion for 4 minutes, then add the garlic, ginger, curry powder and cumin and stir for 30 seconds.
STEP 2
Add the butternut, coconut milk, tomatoes and chickpeas. Bring to a gentle simmer.
STEP 3
Cover and cook for 20 to 25 minutes, stirring now and then, until the butternut is tender and the sauce has thickened slightly.
STEP 4
Stir in the spinach and let it wilt completely.
STEP 5
Finish with lime juice, salt, black pepper and cilantro. Serve with rice or flatbread if you like.