Butternut squash, chickpea & coconut curry

  • Prep: 10m
  • Cook: 25m
  • Serves: 2

This creamy coconut curry has chunky cubes of squash, chickpeas, fragrant spices and is topped with crunchy peanuts.


  1. To make the curry; add the coconut oil and chopped onion to a large frying pan and cook on a medium heat for 5-6 minutes until soft. Add in the garlic and spices and stir for another few minutes.
  2. Add the cubed squash and toss to coat in the onion and spices, cook for a few minutes then add in the coconut milk and water. Simmer for 20 minutes until the squash is soft.
  3. Add in the chickpeas, peanut butter, tamari, lime juice & coriander. Top with more coriander, season and add crushed peanuts.
  4. To make the salad; slice the fennel into thin slices. And squeeze the lime over the top.
  5. Next make the tahini dressing. Add all the ingredients to a mini chopper and blitz. ( If you don’t have a mini chopper you can smash up the garlic, salt & pepper in a pestle and mortar and the mix all the ingredients thoroughly in a small bowl). Dress the fennel with the dressing.
  6. To make the flatbread; pre-heat a griddle pan (or frying pan) so that its nice and hot.
  7. In a bowl mix the flour, oil, salt & pepper and then add the water. Mix to form a dough and knead a little so that it comes together.
  8. On a floured chopping board roll out the dough and then place on a griddle pan (griddle pans work the best as you get lovely charred stripes on the flatbread but a frying pan also works).
  9. The flatbread will literally cook in a couple of minutes, simply flip it over when the underside is starting to char and cook on the other side a minute or so longer.


All to be sourced organic where possible

  • To make the curry:
  • 1 tbsp coconut oil
  • 1 onion, finely chopped
  • 2 cloves garlic, sliced
  • 1 tsp turmeric
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander
  • 1 butternut squash, peeled and sliced into cubes
  • 1 can coconut milk
  • 1/2 can water
  • 1 tin chickpeas
  • 1 tbsp peanut butter
  • 1 tbsp tamari
  • Juice 1/2 lime
  • Handful coriander
  • 1 tsp sea salt
  • Fennel salad;
  • 1 fennel
  • Squeeze of lime
  • Tahini & apple dressing;
  • 1 tbsp tahini
  • 3 tbsp apple juice
  • 1/2 cup water
  • 1 tbsp olive oil
  • 2 garlic cloves
  • Salt & pepper
  • Flatbread;
  • 1 cup flour of choice
  • 1/2 cup water
  • A little olive oil
  • Salt
  • Pepper
Niki, Rebel Recipes

Niki, Rebel Recipes

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