Sweet Squash and Garbanzo Curry

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

Ingredients like garbanzo beans and squash make this a budget friendly dish. 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. The flavors also 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 broth to your pot and combine over medium heat.
  2. Add carrot, zucchini and squash and stir until well mixed.
  3. Add can of tomato/fresh tomatoes, stock, raisins 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 flavors infuse.

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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