Vegan chickpea and squash curry

Vegan chickpea and squash curry

When you want a healthy, cheap dinner, this easy vegan curry recipe is the one. Serves four or freezes really well.

Each serving provides 474 kcal, 16g protein, 81g carbohydrates (of which 24g sugars), 7g fat (of which 1g saturates), 11g fibre and 1.1g salt.



  1. Heat the oil in a large saucepan, add the onions, garlic and ginger and fry over a medium heat for 5 minutes. Add the garam masala, fresh red chilli, cumin and turmeric and cook until the onions have softened.

  2. Pour in the tomatoes and coconut milk, bring to a boil then add pumpkin and chickpeas. Reduce the heat, cover with a lid and simmer for 30–40 minutes. Check occasionally and add water if needed.

  3. After 30 minutes, remove the lid and cook for another 15 minutes until the sauce has thickened.

  4. Place the rice in a large bowl and cover with water, carefully discard the water and repeat until the water runs clear.

  5. Place the rice in a saucepan and add 500ml/18fl oz water, season with salt and bring to the boil. Reduce the heat to its lowest setting, cover with a lid and cook for 10 minutes. Remove the rice from the heat and leave to stand with the lid on for a further 10 minutes.

  6. Serve the curry with rice and a sprinkling of fresh coriander.