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Chickpea, Squash and Coconut Curry


30 minutes

A healthy, vegan mid-week meal, on the table in 30 minutes. This is very comforting in a bowl on its own, or serve with rice for something more substantial.

10 Farmdrop products in this recipe


Here’s how you do it

  1. Preheat the oven to 200℃.
  2. Slice the squash in half lengthways and place onto a baking tray, season with salt and pepper. Bake in the oven for 30 minutes, until soft when a knife is poked through.
  3. Put the peanuts on to a baking sheet and roast in the oven until golden, for 5-10 minutes.
  4. Add a glug of oil to a frying pan and fry the shallots, chilli, ginger and garlic, until soft.
  5. Add the curry paste, cook for 30 seconds, then add the coconut milk and turn up the heat for a few minutes, to reduce and thicken.
  6. Stir in the chickpeas and season with the salt and lime juice. Transfer to a bowl.
  7. Slice the squash into slices or chunks. Place on top of the chickpeas, scatter with the peanuts and serve.


  • 1 organic squash
  • 2 organic shallots, chopped
  • 1 organic red chilli, deseeded and finely chopped
  • 1 inch of organic ginger, peeled and chopped
  • 1 tbsp thai red curry paste
  • 1 can of organic chickpeas, drained
  • 1 can of organic coconut milk
  • 1 organic lime, juiced
  • 125g organic unsalted peanuts

What you'll need

  • 1 tsp salt

Suitable for

  • Vegans
  • Vegetarians
  • Gluten free
  • Dairy free

What’s in this recipe


Organic Chickpeas

1 Can (400g)



Organic Butternut Squash

1 Squash (min. 500g)


Langridge Organic

Organic Shallots

1 Bag (~250g)




Organic Peanuts (Skin On)

1 Bag (500g)



Thai Taste

Thai Red Curry Paste

1 Jar (114g)



Organic Ginger

1 Bag (120g)