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Butternut & chickpea curry

Prep Time:

45 mins

Cook Time:





About the Recipe


400g can coconut milk

1 tsp vegetable bouillon (or veg stock cube)

1 tbsp curry powder

1tbsp turmeric

½tsp ground cardamom

2 tbsp fresh ginger, grated

400g tin chickpeas

400g can diced tomatoes

1 butternut squash peeled and cubed (about 800g)

1 medium onion, chopped

2 tbsp olive oil

Pinch salt

2 tbsp lemon juice plus 1 tsp lemon zest

2 large spring onions, thinly sliced

2 tbsp plain yoghurt


1. In a large saucepan mix together coconut milk, vegetable bouillon, curry powder, turmeric, cardamom, 1tbsp grated ginger.

2. Add chickpeas, tomatoes, butternut squash, and onion and mix to combine. Bring to the boil and simmer for about 20-30 mins. Make lemon-onion drizzle

3. In a small bowl, whisk together olive oil, lemon juice and zest, spring onions, remaining grated ginger, and pinch salt.

4. Serve the stew with quinoa or half a baked sweet potato, plain yoghurt and lemon-onion drizzle

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