Sweet Squash and Garbanzo Curry

Total: 20 minutes
Prep: 5 minutes
Cook: 10-15 minutes
Yield: 2 servings

Its winter here in Australia and this is my go to meal for a cold and rainy day because it is so quick and easy. Ingredients like garbanzo beans and squash make this a budget friendly dish and you’ll find it warming yet sweet. This curry also makes a good base if you need to clean out your fridge – I’ll often add cauliflower, broccoli, kale, bell peppers or anything else I need to use up, and it still tastes just as good. The flavors get better as it sits, so I tend to enjoy this even more the day after I make it.



  1. Add garlic, ginger and spices with a little stock to your pot and combine over medium heat.
  2. Add carrot, zucchini (courgette) and squash and stir until well mixed.
  3. Add can of tomato/fresh tomatoes, stock, grapes (sultanas) and garbanzo beans. Cover and simmer for 7-10 minutes (or until vegetables are soft), stirring occasionally.
  4. Add maple syrup and spinach about 2 minutes before taking pot off heat – stir well.
  5. Serve with quinoa or brown rice.
  6. If possible store in fridge overnight to let flavours infuse.


  • Tastes best if made the day before consuming.

Emma's passion for nutrition began at an early age while competing in high-level sport. This has since developed into a lifelong desire to help people achieve real change and better health through good nutrition. Emma has been following a whole foods plant-based diet for 10 years and completed her Plant-Based Nutrition Certificate in 2011. She has since become a qualified Dietitian, running a small private practice in Australia and working as a Research Assistant on the D-Health trial. Visit greenstuffnutrition.com.
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