Butternut Squash Chickpea and Spinach Curry

Looking at the ingredients list at first glance may seem like this is a bit too much faffing about for your liking, but I think you'll find the end result is so worth it.

Butternut Squash Chickpea and Spinach Curry

My recipe uses Panch Phoran which is a blend of a few simple spices. It doesn't require grinding because the spices are kept whole so it can be made very easily in just one minute.

It's fantastic to keep in the store cupboard and will make a huge difference to any Indian style curry you make. Find out how to make Panch Phoran (also known as Indian Five-spice) it's shockingly easy. You'll wonder how you ever cooked Indian-style curries without it!

Butternut adds lovely vibrant colour and a slightly sweet taste to this richly spiced curry. Be assured that the word 'spiced' does not actually mean this is extra hot (as in spicy) this is just a lovely, warming, delicious and very tasty curry. With that said, if you do want it hotter just add more chilli.

Top Tip!
If you think you'll have too much you can always freeze a portion or two but if you plan to then I'd remove the amount you want to freeze and at step 9 in the instructions, leave out the spinach.

When you defrost it and heat it up then you can always throw in a handful of spinach at that point.

Butternut Squash and Spinach - Superfoods:

Butternut squash is low in calories but high in many nutrients, including vitamin A, vitamin C, magnesium, and potassium. 
Spinach is loaded with tons of nutrients in a low-calorie package. Dark, leafy greens like spinach are important for skin, hair, and bone health. They also provide protein, iron, vitamins, and minerals.

Plus the fibre in the butternut squash may also help with weight control by keeping you full longer so you eat less. Marvellous!

Curry, Vegetarian, Butternut, Chickpeas,
Curry, Vegetarian
Yield: 2-4

Butternut and Chickpea Curry

Butternut and Chickpea Curry

Looking at the ingredients list at first glance may seem like this is a bit too much faffing about for your liking, but I think you'll find the end result is so worth it.
prep time: 20 Mcook time: 40 Mtotal time: 60 M


  • sunflower or vegetable oil
  • 1 large onion - peeled and chopped to small dice
  • 2 fat cloves of garlic - peeled and finely chopped
  • fresh ginger - peeled and finely chopped to make 1 teaspoon
  • 1 teaspoon of Panch Phoran - see note on how to make
  • a pinch of dried chilli flakes
  • 1/2 teaspoon of turmeric
  • 1 teaspoon of garam masala
  • 1 tablespoon ground cumin
  • 1 bay leaf
  • You will also need:
  • 1 medium butternut squash washed but not peeled - cut in half across the middle and wrap the base in cling film then into the fridge for another day. Quarter the neck part only and slice into 1 cm chunks.
  • 200ml water
  • 1 tablespoon of sugar
  • 1 x 400g tin of chickpeas - drained
  • 1 x 400g tin of good quality plum tomatoes - including their juice
  • 1 heaped tablespoon of tomato puree (paste in the USA)
  • 1 x 400g tin of chickpeas - drained
  • 1x400g tin of tomatoes
  • two handfuls of pre-washed baby spinach
  • a small bunch of fresh coriander - leaves only and chopped
  • salt to taste


How to cook Butternut and Chickpea Curry

  1. Start by gathering and preparing the ingredients and equipment; it makes cooking so much easier.
  2. In a large lidded frying pan heat a good glug or two of oil (about 2 tablespoons) and throw in the panch phoran and the chilli flakes- stirring and taking care it doesn't burn - cook for just a minute.
  3. Now add the turmeric, garam masala, ground cumin and the bay leaf. Stir then add the onions, garlic and ginger stirring to coat in the lovely spices.
  4. Add 1 heaped tablespoon of tomato puree (paste in the USA) and cook for just one minute.
  5. Now add 200ml of water along with the tin of tomatoes including their juice and throw in the sliced butternut.
  6. Pop the lid on and cook over medium heat for about 20-25 minutes, or until the butternut is tender.
  7. Remove the lid and squish up the tomatoes then add the sugar along with the drained chickpeas - you can mush some of the chickpeas and butternut up too to create different textures.
  8. Cook for another 10 minutes, throw in the spinach and give it 2 minutes to wilt.
  9. Stir well and have a taste and add salt if you think it needs it - adjust the spices adding more chilli flakes if you like it hot.
  10. Sprinkle over the chopped coriander and serve immediately with basmati rice and naan.


To make just mix equal quantities of fenugreek seeds, nigella seeds, fennel seeds, cumin seeds and black mustard seeds) known as Bengali Five-Spice and store the rest in an airtight container.
Created using The Recipes Generator


  1. I like everything about this recipe - the colour, the thought of the aromas, the look of the final dish. Healthy and tasty. Bookmarked.

  2. This looks delicious. I love vegetarian curries.

  3. I love vegetable curries and I'm sure the spices make it really tasty


I love to hear from everyone so thanks for taking the time to comment.