If one of your goals this year is to eat more vegetables but scared that your meals are going to become bland and boring, don’t worry because I’ve got you covered. This vegetarian dish is bursting with curry spices and flavour and makes a lovely plant-based addition to any meal plan, whether you’re a meat eater wanting to eat more vegetables or vegetarian. Made with oven roasted squash, aubergine, spinach and chickpeas there’s lots of wonderful natural plant-based fibre in this curry. It can be served with rice, naan bread and all your other favourite curry accompaniments for one vegetarian epic curry night!
Healthy Recipe Inspiration
One of the things that struck me when I first started my healthy living journey is the misconception that healthy food is bland and boring. However, one of the things that I am grateful for and definitely a major benefit of being part of the blogging community is the abundance of recipe inspiration that is on offer.
Vegetarian Squash Curry Recipe
This vegetarian curry recipe is the contrary to plain Jane – not only is it bursting with flavour it is packed full of nutritional value and perfect for a healthy mid-week meal.
Coconut Curry Recipe
This really is one amazing curry. The coconut really adds a rich creaminess which can be dampened down with the additional water or stock if you would like.
Of course, there is also the nutritional benefits of the protein from the chickpeas and the anti-inflammatory properties of the turmeric. I always think a warm spicy curry is great for a cold too, especially at this time of year.
If you’re looking for more curry inspiration, why not try some of these:
Hot & Spicy Turkey Keema Curry
I really enjoy connecting with you all and if you’ve tried my Squash, Aubergine and Chickpea Curry or anything else on the blog then I’d really love to hear what you think. You can leave a comment at the bottom of the post below or send me a message or comment on social media where you can also stay up to date by hitting the follow button: Instagram, Facebook, Twitter, Pinterest.
A wonderful easy to make vegetarian curry packed full of flavour.
- 1 onion diced
- 1/2 inch of grated ginger
- 1 clove garlic
- 1 tin of chick peas (or use cooked dried chickpeas)
- 1 1/2 cups roasted squash (I used butternut squash)
- 1 medium sized Aubergine cubed
- 2 cups spinach
- 1 tbsp tomato purée
- 1 carton of UTC creamed coconut
- Water or stock to thin
- 1 tsp cumin
- 2 tsp garam masala
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tbsp chopped coriander
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Peel and dice the squash and roast it in the oven with some coconut oil.
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Meanwhile fry the onions in a pan until they become translucent and add the ginger and garlic, minding that they don't burn. Add the aubergine cubes to the pan and cook through.
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Next, add all the spices and tomato purée to the pan and cook for a few minutes, ensuring that everything is well coated.
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Pour in the creamed coconut, chickpeas, spinach and roasted squash and simmer for around 15 minutes on a low heat.
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Add some water or stock until the desired consistency is reached. Sprinkle with some chopped coriander to serve. Enjoy!
What are your favourite ingredients to put in a curry? Do you prefer them mild or super hot?
Your pictures look fab! I’ve been looking for more recipes that call for chickpeas as it was never something my Mum ever cooked with when I was younger. I’d never had a curry until I was 21! So I’m still working out what types I prefer best. Probably more mild than super hot though.
I like a mix of both, really hot and mild and creamy curries too. Glad you like the pictures!
I like them aromatic with a hint of spice, but nothing too spicy that it makes me sweat haha. My friend at work comes from Indian and she is like the queen of hot food. Normal hot spicy good is not hot enough for her!!
Wow you friend sounds extreme where hot food is concerned! 🙂
This looks delicious Jemma! I love the idea of aubergine and chickpea, lovely and smoky flavours 🙂
Thanks Claire! 🙂
I had something almost identical to this for dinner for this evening- just sweet potato instead of squash. I made it a few weeks back and froze some portion. Such a great combination!
Hello there!
Thanks for posting this recipe; it looks really tasty and I’m about to make it. I was just wondering about the creamed coconut. The creamed coconut I use is a solid block, but you say “pour the creamed coconut” so I’m confused. Do you mean coconut milk?
Many thanks if you reply. I realise you may not see this comment as this is an old post.
Hi Alice, you can actually by creamed coconut in a carton in the supermarket, but coconut milk would work just as well. Also, if you are the solid form of creamed coconut, that’s fine too but just some water or stock to get the right texture.
This sounds amazing, I always say I want to make my own curry from scratch and never have, I have bookmarked this to try I have most of the ingredients in x
Now this sounds like an interesting curry I bet the squash and aubergine make for a really interesting mix of flavours, something very different from the everyday currys I normally go for.
As a vegetarian and lover of spices this is right up my street. I’ll try it out thank you x
This looks like such a delicious curry. I realised that in late 2017, unintentionally, we’d been having mostly meat free meals, instead choosing to bulk out or substitute with veg. I’m yet to try a curry without meat but this recipe sounds delicious, I am going to have to give it a try.
I am always trying to get more vegetables into my diet and this sounds like a great recipe to do that x
I am hungry just reading this. The curry looks very vibrant and I bet is super tasty too x
I have actually spent some time today looking for new healthier recipes. This sounds and looks absolutely delicious and its packed with some of my favourite veg as well. I also love it still has that creamy consistency and taste, yummy
This looks super tasty and inviting i wonder if my fussy toddler would try it too
I love butternut squash this looks so
Yummy. Your pictures are amazing xx