Cauliflower, Squash and Chickpea Curry

Cauliflower, Squash and Chickpea Curry served in a white bowl on top of a blue tablecloth
  • 4 servings
  • 55 minutes to prepare
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  • 1 tbsp sunflower oil
  • 1 large onion, finely chopped
  • 350g cauliflower florets
  • 1 tbsp curry paste of your choice
  • 300g butternut squash, peeled and cut into large chunks
  • 35g raisins
  • 500ml vegetable stock
  • Juice of 1/2 lemon
  • 400g can of chickpeas, drained
  • 200g baby spinach leaves
  • To Serve 25g toasted flaked almonds Chapattis


This is a lighter and less oily vegetable curry than those you tend to get in restaurants. It’s delicious served with chapattis for a quick midweek supper.

Preparation time 20 minutes
Cooking time 35 minutes

1. Heat the oil in a large saucepan over a medium heat. Add the onion and cauliflower cook for 6–8 minutes until star ting to turn golden and soften. Stir in the curry paste and cook for a few minutes.

2. Add the butternut squash, raisins and stock, then cover with a lid and gently cook for 15–20 minutes, stirring occasionally, until the cauliflower is tender and the sauce thickened.

3. Stir in the lemon juice, chickpeas and spinach and cook for a further 2–3 minutes.

4. Serve sprinkled with the almonds and accompany with chapattis.