Weeknight Chickpea, Spinach, and Squash Curry

This easy, vegan curry takes less than 30 minutes and makes a cozy weeknight dinner

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Good for any season, but especially cozy in fall and winter, this super-simple vegan squash curry gets volumes of flavor – and an anti-inflammatory punch – from a DIY curry blend that starts with turmeric. The recipe calls for more spice blend than you’ll need; store the rest in an airtight jar. It’s a speedy dish, coming together from start to finish in about 20 minutes – and you might have most of the ingredients already in your pantry right now.

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Weeknight Chickpea, Spinach, and Squash Curry

Prep Time
30 min
45 min


For spice blend

  • 6 tbsp ground turmeric
  • 4 tsp ground coriander
  • 4 tsp ground cumin
  • 2 tsp ground black pepper
  • 2 tsp dry mustard powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cayenne pepper

For curry

  • 1 tbsp coconut oil
  • 1 small yellow onion, chopped
  • 4 garlic cloves
  • 2 cups low-sodium vegetable broth
  • 2 cups butternut squash, kabocha squash, or pumpkin, peeled and cubed
  • 1 13.5-oz can full-fat coconut milk
  • 1 15-oz can chickpeas, drained and rinsed
  • 2 cups baby spinach
  • 1 cup frozen peas, thawed
  • 1/2 cup fresh basil, chopped


1. In a small jar with a lid, combine turmeric, coriander, cumin, black pepper, mustard, cinnamon and cayenne. Shake to mix; set aside.

2. In a medium pot, heat oil. Add onions and sauté for 3 to 5 minutes, until softened. Add 2 to 1 tbsp turmeric mixture (reserve remaining spice mixture for another use) and garlic. Cook, stirring constantly, for 1 minute.

3. Add broth and squash. Bring to a boil. Reduce heat and simmer, partly covered, for 10 minutes, until squash is tender.

4. Transfer half of cooked squash to a blender, add coconut milk and purée until smooth. Return to pot and add chickpeas, spinach ,and peas. Cook for 2 to 3 minutes, until chickpeas and peas are heated through and spinach is wilted.

5. Transfer to serving bowls and top with basil.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 423
  • Carbohydrate Content 39 g
  • Cholesterol Content 0 mg
  • Fat Content 27 g
  • Fiber Content 10 g
  • Protein Content 13 g
  • Saturated Fat Content 21 g
  • Sodium Content 96 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 2 g
  • Polyunsaturated Fat Content 1 g

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