This vegan curry is one of my favs. Perfect for a cold winters day to warm and comfort you! You can use chickpeas or Tofurkey salted chicken for this recipe. The chickpeas are healthier but I think the chicken is tastier!


  • 1 butternut squash diced
  • 200g brown basmati rice
  • 1 tbsp coconut oil
  • 1 red onion, diced
  • 1 white onion sliced
  • 2 tbsp mild curry paste
  • 1 can low fat coconut milk
  • 4 large tomatoes, roughly chopped
  • 400g can chickpeas, rinsed and drained/cooked tofurky chicken
  • 3 tbsp fat-free coconut yogurt
  • 2 table spoons of vegan oat cream
  • small handful coriander, chopped
  • wholemeal chapatis


COOK the rice in boiling salted water, as per pack instructions.

HEAT the coconut oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned.

ADD the onions and the curry paste and a tiny bit of coconut milk fry for 3-4 mins more.

POUR over the remaining coconut milk, then cover and simmer for 15-20 mins, or until the squash is tender.

ADD the tomatoes and chickpeas/Tofurky chicken, then gently cook for 3-4 mins, until the tomatoes slightly soften.

TAKE off the heat and stir through the coconut yogurt, vegan cream and coriander.

SERVE with the rice and some wholemeal chapattis.