Butternut Chickpea Curry Recipe

A rich and fragrant vegan curry with butternut, potato and chickpeas simmered in fresh spices.



Prep Time

10 minutes

Cooking Time

25 minutes



Recipe Ingredients

  • 1 tablespoon SPAR olive oil
  • 500g SPAR Freshline butternut, cubed
  • 250g SPAR Freshline potatoes, cubed
  • 1 SPAR Freshline onion, chopped
  • 2 cloves SPAR Freshline garlic, minced
  • 1 tablespoon SPAR Freshline ginger, grated
  • 3 tablespoon red curry paste
  • 1 teaspoon SPAR brown sugar
  • 2 teaspoon SPAR soy sauce
  • 2 lime leaves
  • 1 cup (250ml) SPAR coconut milk
  • 1 cup (250ml) vegetable stock
  • 1 can SPAR chickpeas, drained and rinsed
  • Salt and pepper to taste

Recipe Method

  1. Heat a large pot on a medium heat with olive oil.
  2. Add onions and cook for 4 minutes until soft.
  3. Next add butternut, potatoes, garlic, and ginger and stir well.
  4. Add curry paste, sugar and soy sauce and cook for 2 minutes.
  5. Next add lime leaves, coconut milk, vegetable stock and chickpeas.
  6. Season with salt and pepper.
  7. Bring the mixture to a simmer then cover and reduce heat to low.
  8. Cook for +- 25 minutes or until butternut and potatoes are tender.
  9. Serve with fresh coriander and SPAR basmati rice.

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