Coconut, Chickpea, and Butternut Curry with Spinach

General Fast With Oil Published August 02, 2026

A curry to make on a weeknight without a spice cabinet expedition — everything here is common, and the whole pot comes together in half an hour. The squash breaks down slightly at the edges and thickens the sauce, which is why this tastes like it simmered much longer than it did.

Bloom the spices in oil before the liquid goes in. Thirty seconds of ground coriander and cumin in hot fat is the difference between a curry that tastes layered and one that tastes like a dusty pantry.

Chickpeas and coconut milk together make this substantial. It is good over rice, better with flatbread, and holds in the fridge for four days, improving daily.

FASTING LEVEL: Fast With Oil
SERVINGS: 4
TIME: 40 minutes

INGREDIENTS

- 3 tablespoons coconut or neutral oil
- 1 large onion, diced
- 5 garlic cloves, minced
- 2 tablespoons grated fresh ginger
- 1-2 green chilies, sliced
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne
- 1 teaspoon garam masala, plus more to finish
- 3 tablespoons tomato paste
- 800g butternut squash, peeled and cut into 1-inch cubes
- 2 x 400g cans chickpeas, drained
- 1 x 400ml can full-fat coconut milk
- 1.5 cups (360ml) vegetable broth
- 200g baby spinach
- Juice of 1 lime
- Salt
- Cilantro and toasted cashews, to finish

METHOD

1. Heat the oil in a wide heavy pot over medium. Add the onion with a pinch of salt and cook 8 minutes until golden at the edges — not just translucent.

2. Add the garlic, ginger, and chilies and cook 2 minutes.

3. Add the coriander, cumin, turmeric, cayenne, and garam masala. Stir constantly for 30-45 seconds until they smell toasted. Add a splash of water if the pan gets dry.

4. Stir in the tomato paste and cook 2 minutes until it darkens.

5. Add the squash, chickpeas, coconut milk, and broth. Bring to a simmer, then cook uncovered 20-25 minutes, stirring occasionally, until the squash is tender and the sauce has reduced and thickened.

6. Press a few pieces of squash against the side of the pot to thicken further.

7. Stir in the spinach and cook 2 minutes until wilted. Add the lime juice, a final pinch of garam masala, and salt to taste.

8. Serve over rice with cilantro and cashews scattered over.

NOTES

- For strict no-oil days: toast the ground spices dry in the pot first, then add the aromatics with a splash of broth. Use light coconut milk or replace it with broth plus 3 tablespoons of ground cashews if your rule excludes coconut fat.
- Sweet potato, pumpkin, or cauliflower all work in place of butternut.
- Red lentils (1/2 cup, added with the broth) thicken it further and push protein higher.
- The sauce is a good base for fish on fish-permitted days: add white fish chunks in the last 8 minutes.