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+ servings
Roz Purcell
5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Course Main Course
Cuisine Mediterranean
Servings 2
Calories 1291 kcal


  • 1 tbsp coconut oil
  • 1 red onion peeled and thinly sliced small
  • 1 butternut squash peeled and spiralized medium-sized
  • 400 ml coconut milk x 400ml tin of full-fat
  • 4 tbsp peanut butter crunchy
  • 400 g chickpeas drained and rinsed x 400g tin of
  • 60 g dried raisins such as raisins, sultanas, goji berries or chopped pitted dates
  • tbsp curry powder check to make sure there’s no added sugar good-quality
  • 1 tsp turmeric ground
  • 1 tsp chilli powder optional
  • Salt and freshly ground black pepper
  • 200 ml water
  • 1 tsp coriander to garnish chopped fresh
  • brown rice Cooked brown or wild rice
  • 1 lime cut into wedges, to serve


  • Melt the coconut oil in a wide-bottomed saucepan set over a medium heat. Add the onion and cook for 2 minutes before adding the squash. Place a lid on the pan and cook for 5 minutes.
  • While this is cooking, put the coconut milk and peanut butter in a smoothie maker or small blender and blitz until no lumps are visible.
  • Now back to the saucepan. The squash will have softened but still have a bit of bite, which is perfect. Add the chickpeas, dried fruit, spices and some salt and pepper.
  • Turn up the heat to high and cook for 2 minutes, stirring continuously. Add the water and let it boil for 2 minutes more before removing the pan from the heat.
  • Once the curry stops bubbling, pour in the coconut and peanut mixture and keep stirring until it thickens up slightly.
  • Ladle into bowls, garnish with the chopped fresh coriander and serve with the rice and a lime wedge on the side.


Calories: 1291kcalCarbohydrates: 148gProtein: 36gFat: 73gSaturated Fat: 48gSodium: 239mgPotassium: 3072mgFiber: 32gSugar: 24gVitamin A: 40287IUVitamin C: 100mgCalcium: 396mgIron: 20mg
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