Chickpea Curry

Curry Paste

  • 1tsp Coriander Seeds
  • 1tsp Cumin Seeds
  • 6-12 red chillies (depending on how much heat you like)
  • 4 shallots
  • 2 Cloves Garlic
  • 1 inch of Ginger
  • 10 black peppercorns
  • 1tsp Coriander
  • 1tsp Salt
  • 2tbsp Olive Oil


  • 1 Onion, chopped
  • 2 garlic
  • 2tbs Tomato Paste
  • 400g cans chickpeas, drained
  • 400g can chopped tomatoes
  • 100g creamed coconut
  • 100g spinach
  • 200g Butternut squash or pumpkin, cubed to approx. 1cm


Make the curry paste by putting all ingredients into a mixer together.  This quantity will be enough for two curries – but it can be stored for 6-8 weeks in the fridge.

Saute the onions and garlic and add half the above the paste stirring for 2 more minutes.

Add the pumpkin/squash, the drained chickpeas and the chopped tomatoes and simmer for 5 mins until reduced down.

Add 100g creamed coconut with a little water and cook for 20 mins more, then finally add spinach and cook until it is wilted. Serve with rice or nan bread.