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Chickpea, spinach and squash curry

This Glenisk recipe is great for batch cooking.

Serving: 4-6
Time: Less than 1hr
Difficulty: Easy


  • 2 teaspoons oil
  • 2 medium onions, peeled and diced
  • 3 cloves garlic, minced
  • 1 tablespoon curry powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 2 teaspoons Dijon mustard
  • 1 butternut squash, peeled and cubed
  • 400ml hot vegetable stock
  • 200ml natural yoghurt
  • 5 large handfuls spinach
  • 1 x 400g tin chickpeas, drained and rinsed


  1. Heat oil in a large saucepan over a medium heat. Add the onions and garlic and cook until softened.
  2. Stir through the spices and mustard until well coated. Add the squash and cook for 5 minutes.
  3. Pour in the stock and stir through the yoghurt until well combined.
  4. Bring the saucepan to a boil, cover and reduce to a simmer for 20 minutes.
  5. Once the squash is tender, add the spinach and chickpeas.
  6. Serve the curry as you like – it's great with some fluffy brown or basmati rice.

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