Easy | Prep: 10 min | Cook: 35 min | Serves: 3–4

This is the curry you make when you want something warming, filling, and satisfying without any meat. The squash breaks down at the edges and melts into the sauce, the chickpeas hold their shape and add texture, and the coconut milk ties everything together into something rich without being heavy. It’s also quietly impressive — the kind of thing that looks like it took longer than it did.

Ingredients

  • 1 butternut squash, peeled and cubed
  • 1 tin chickpeas, drained
  • 1 tin coconut milk
  • 1 onion, diced
  • 3 garlic cloves, minced
  • Thumb-sized piece of ginger, grated
  • 2 tbsp curry paste (madras or korma, depending on heat preference)
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 200g spinach
  • 1 tbsp oil
  • Squeeze of lime
  • Fresh coriander, to serve
  • Rice or naan, to serve

Method

  1. Cook the aromatics Heat the oil in a large pan over medium heat. Add the onion and cook for 5 minutes until soft. Add the garlic, ginger, cumin, and turmeric. Cook for another minute until fragrant.

  2. Add the curry paste Stir in the curry paste and cook for 30 seconds, letting it bloom in the oil.

  3. Build the curry Add the butternut squash, chickpeas, and coconut milk. Add a splash of water if needed to just cover the squash. Bring to a simmer.

  4. Cook Cover and cook for 25–30 minutes until the squash is tender and starting to break down at the edges. Stir occasionally.

  5. Finish Stir in the spinach and let it wilt. Squeeze in some lime juice and season with salt.

  6. Serve Over rice or with warm naan. Top with fresh coriander.

Cook With Your Senses

Inspired by Ethan Chlebowski’s sensory approach to cooking — the idea that your senses should tell you more than a timer ever could.

  • Look: The squash should be soft at the edges and slightly breaking apart into the sauce, thickening it naturally. The sauce should be a rich, golden-orange.
  • Listen: Spices should sizzle gently when they hit the oil. If they pop and spit violently, the oil is too hot and they’ll burn.
  • Smell: Cumin and turmeric blooming in oil smell warm and earthy. When the curry paste goes in, the smell should intensify — that’s the flavour compounds activating.
  • Touch: Press a piece of squash with a spoon. It should yield easily but not be completely mushy. Some texture is good.
  • Taste: Before serving, check the balance. Coconut milk makes things rich but can be flat — lime juice is the fix. Add it gradually until the curry tastes bright and alive, not just heavy.

Notes

  • If you want more heat, add a chopped fresh chilli with the aromatics.
  • Roasting the squash first (20 mins at 200°C) adds caramelisation and deeper flavour, but it’s not essential if you’re short on time.
  • This keeps well in the fridge for 3–4 days and tastes even better the next day.
  • A dollop of natural yoghurt on top adds a cooling contrast.

Inspiration

Adapted for Ryan’s kitchen. Original inspiration: rainbowplantlife.com