Butternut squash and chickpea curry

This is one of our favourite curries at the moment, its also mega easy too. Particularly good with some hot lime pickle (instore, by SamosaCo) and mango chutney.

Ingredients (serves 4)

  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp curry powder
  • 2oog butternut squash, cut into small cubes
  • 1 tin of chopped tomatoes, plus some water to swill out the tin.
  • 2oog chickpeas (cooked)
  • handful of sultanas
  • Fresh coriander leaf for serving
  • 280g brown basmati


Fry the onions in 2-3 tbsp of oil for 5 minutes to soften.

Add the garlic and fry for another minute or two.

Add the curry powder, the butternut squash, chopped tomatoes and chickpeas. simmer for 20-30 minutes.

Meanwhile cook the basmati rice in simmering water (30 minutes for brown, 8-10 for white).

Add the sultanas to the curry then plate up with the basmati and some big dollops of mango chutney and lime pickle. If you feeling wild you could even make some chapattis to go with it (recipe here, with our dahl recipe).



Leave a Comment