Butternut Squash, Coconut,Chickpea Curry With Toasted Coconut Flakes…

Butternut Squash, Coconut,Chickpea Curry With Toasted Coconut Flakes.

Suitable for vegetarians and vegans, Gluten Free, Wheat Free, Soy Free, Egg Free

Preparation time: 15 minutes

Cooking time: 25 minutes

Storage: Leftovers will keep in the fridge for up to 2 days

Serves 4

You will need:

  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1tsp fennel seeds
  • 3 large garlic cloves
  • Small piece fresh root ginger, peeled and chopped
  • 1 red chilli, deseeded and chopped
  • 1tsp turmeric
  • 1 tomato
  • Pinch of sugar
  • 2 tbsp Essential virgin coconut oil
  • 1 red onion, finely chopped
  • 1 tsp garam masala
  • 250g / 9oz butternut squash, peeled and chopped into chunks
  • 1 red pepper, chopped into chunks
  • 225g / 8oz green beans, sliced in half crossways
  • 400ml / 14oz can Essential organic coconut milk
  • 400g / 14oz can Essential chickpeas, rinsed and drained
  • 400g / 14oz can Essential chopped Italian tomatoes
  • 1 tsp tamarind paste
  • Handful of chopped coriander leaves
  • 30g /1oz Essential toasted coconut flakes


  1. Dry fry the seeds in a non-stick frying pan until they turn golden.
  2. Place in a grinder and process to form a powder.
  3. Place the garlic, ginger, chilli, turmeric, tomato and sugar in a food processor with the spice mixture and process with a little water to make a paste.
  4. Heat the coconut butter in a large non-stick frying pan.
  5. Sauté the onion for 2 minutes until lightly coloured.
  6. Add the chilli paste to the pan and cook until most of the liquid has evaporated.
  7. Stir in the garam masala, coconut milk and tomatoes with the butternut squash.
  8. Bring to a boil, then lower the heat and simmer for 15 minutes.
  9. Add the red pepper, green beans, chickpeas and cook for a further 5 minutes.
  10. Stir in the tamarind paste, season to taste and scatter with the coriander leaves and coconut flakes to serve.

Nutritional Information:

  • Per serving/Per 100g
  • Calories: 240kcal Calories: 50kcal
  • Protein: 9.2g Protein: 1.9g
  • Total Fat: 10.5g of which saturates 5.3g Total Fat: 2.2g of which saturates 1.1g
  • Carbohydrates: 28.9g Carbohydrates: 6g

Recipe and photo credit by –  Essential Trading

Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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  1. Francesca R
    4th December 2011 / 2:45 pm

    Thanks for this receipe! My hubby is coeliac so it's very useful! I am following back!

  2. 5th December 2011 / 4:17 pm

    Thanks for the comment Francesca, hope he likes it 🙂

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