Chickpea, Spinach & Squash Curry


12 Count


241 Calories

Total Time

25 Mins


4-6 Servings


2 tsp oil
2 medium onions, peeled and diced
3 cloves garlic, minced
1 tbsp curry powder
2 tsp ground cumin
1 tsp ground turmeric
2 tsp Dijon mustard
1 butternut squash, peeled and cubed
400ml hot vegetable stock
200ml plain yoghurt
5 large handfuls spinach
1 x 400g tin chickpeas, drained and rinsed

From Glenisk

Natural 0% Fat Irish Strained Protein Yogurt Big Pot Where to Buy

Nutritional Information (per serving)

Chickpea, Spinach & Squash Curry


  1. Heat oil in a large saucepan over a medium heat. Add the onions and garlic and cook until softened.
  2. Stir through the spices and mustard until well coated. Add the squash and cook for 5 minutes.
  3. Pour in the stock and stir through the yoghurt until well combined.
  4. Bring the saucepan to a boil, cover and reduce to a simmer for 20 minutes.
  5. Once the squash is tender, add the spinach and chickpeas.
  6. Serve the curry as you like – I love it with some fluffy brown or basmati rice!
Glenisk family portrait


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