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Coconut Veggie Curry Recipe

Coconut veggie curry recipe - a healthy, budget-friendly dinner that takes less than 25 minutes to make. Gluten-free and Coeliac-friendly.
Prep Time 5 minutes
Cook Time 20 minutes


  • 1 tbsp garlic-infused oil
  • 400 g butternut squash chopped into 1cm cubes
  • 1 tbsp smoked paprika
  • 0.5 tbsp ground cumin
  • 1.5 tbsp garam masala
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 1/4 tsp dried chilli flakes
  • 400 ml coconut milk
  • 1 tbsp tomato puree
  • pinch of salt and pepper
  • 1 tin chickpeas (drained)
  • 2 handfuls spinach
  • 1 tbsp lemon juice optional
  • 200 g plain yoghurt (use dairy-free yoghurt if necessary)
  • 1 handful spring onion greens
  • rice to serve


  • Heat the garlic oil in a pan on a medium heat, and then add the butternut squash - allow it to fry a little in the oil.
  • Add the paprika, cumin, garam masala, ginger, dried chilli flakes and cinnamon and mix to coat the squash. Cook for a minute until you can really smell the spices.
  • Pour in the coconut milk, tomato puree, salt and pepper, stir well, then add in the chickpeas. Cook until the squash is cooked through which should take about 10 minutes.
  • Stir in the spinach (and optionally the lemon juice) until wilted.
  • Mix in the yoghurt and allow to thicken to your liking on a low heat.
  • Serve up with rice.