Chickpea Butternut Squash Curry

Chickpea Butternut Squash Curry

Recipe by Ayten, Eat Nourish Love

24 year old Ayten is a health enthusiast and recipe creator who uses her foodie creations to shoot and show off gorgeous online content on her Instagram.

She has featured as a guest blogger on sites across the web and describes herself as a positive mental health advocate, who is all about spreading positivity for mind, body and soul.


  • 1 onion, peeled and chopped
  • 2 garlic cloves, peeled and crushed
  • 1 chilli, sliced
  • a handful of coriander, chopped
  • 1 tbsp garlic blended Kentish Oils rapeseed oil
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp curry powder
  • 3 tbsp ground almonds
  • 1 400g can plum tomatoes
  • 1 vegetable stock cube
  • 200ml boiling water
  • 1 400g can coconut milk


  1. Put the onion, garlic, chilli, coriander and rapeseed oil in a large pan on med – high heat for 20 mins, stirring every so often.
  2. Add the turmeric, cumin, curry powder and ground almonds, stir for 5 mins.
  3. Next, the plum tomatoes, stock cube and boiling water for 5 – 10 mins.
  4. To finish, add the coconut milk, stir, cover with lid and leave for 40 mins. Come back to it regularly to stir.
  5. Once done, chuck in anything you fancy!

Makes quite a large amount of sauce, about 3 – 4 portions, so it’s a good’un for a homemade curry meal prep.