Dinner

Chickpea and Butternut Coconut Curry

Name: Chickpea and Butternut Coconut Curry
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: Three tins, drained (720 g) Chickpeas, tinned and drained; 600 g Butternut squash; One tin (400 g) Reduced-fat coconut milk, tinned; One tin (400 g) Chopped tomatoes, tinned; 150 g Onion; 3 tbsp (45 g) Indian curry paste; 10 g Rapeseed oil; 100 g Spinach; 480 g Cooked white rice; One lime Lime juice; A handful Fresh coriander

A big pot of chickpeas and squash in a tomato and coconut sauce, with rice. 21 g of protein for 589 kcal a bowl.

Calories: 589kcal
Protein: 21g
Fat: 18g
Carbs: 86g

Per serving, makes 4. 25 minutes of work, then 30 minutes simmering. Published 8 September 2026.

Allergens

None of the fourteen declared allergens is in the ingredient list as written.

Some jars contain mustard seed. Check the label.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Chickpeas, tinned and drainedThree tins, drained (720 g)
Drained weight. A 400 g tin drains to about 240 g.
Butternut squash600 g
Peeled and cut into 3 cm chunks. Smaller pieces go to mush. Raw, peeled weight.
Reduced-fat coconut milk, tinnedOne tin (400 g)
Chopped tomatoes, tinnedOne tin (400 g)
Onion150 g
Indian curry paste3 tbsp (45 g)
Rapeseed oil10 g
Spinach100 g
Cooked white rice480 g
Cooked weight. About 50 g of dry rice becomes 130 g cooked.
Lime juiceOne lime
Fresh corianderA handful

Method

Soften the onion in the oil for eight minutes, stir in the curry paste and fry for two minutes until it darkens.
Add the squash, tomatoes, coconut milk and 200 ml of water. Simmer with the lid on for 20 minutes until the squash is nearly tender.
Add the chickpeas and cook uncovered for ten minutes so the sauce reduces. Stir in the spinach to wilt.
Finish with lime and coriander and serve over the rice.

Worth knowing

Makes four. It freezes well and the sauce is better the next day.
Three tins of chickpeas sounds a lot for one pot, but it is what gets a plant-based curry to 21 g a serving. Two tins drops it to 17 g.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.