Go Back

Butternut and Chickpea Curry

Course Main Course
Cuisine Indian
Servings 4 people


  • 1 Butternut pumpkin
  • 2 tsp Cumin powder
  • 2 tsp Coriander powder
  • 4 tsp Madras curry powder divided
  • 1 tsp Chilli flakes
  • 2 tbsp Vegetable oil divided
  • 2 Red onions
  • 1 bunch Fresh coriander
  • 1 Green chilli
  • 2 cloves Garlic
  • 3 cm Chunk of ginger
  • 6 Tomatoes
  • 400 g Tin of chickpeas
  • 100 g Baby spinach
  • Salt and pepper


  • Preheat the oven to 190°C.  Halve the butternut and remove the seeds. Cut into roughly  into 2-3cm squares (you don't need to peel it) and chuck on a roasting tray. Sprinkle 2 teaspoons of the madras curry powder, then the cumin, coriander, and chilli flakes over the pumpkin and season with some salt and pepper. Drizzle 1 tablespoon of oil over the top and mix everything together so the pieces of pumpkin are well coated in the spices and oil.
  • Place the tray in the oven and roast the pumpkin for about 40 minutes, or until it looks nice and tender and slightly browned around the edges.
  • In the meantime finely slice the red onion, and the stalks off the bunch of coriander. Finely dice the garlic and green chilli.
  • Heat the other tablespoon of oil in a medium saucepan and add the chopped up vegetables. Grate in the fresh ginger and then stir everything together and saute for about 10 minutes until everything is softened.
  • Roughly chop the tomatoes and add these to the pan with the drained chickpeas and the remaining 2 teaspoons of madras curry powder. Bring to a boil and simmer for about 20 minutes.
  • Once the pumpkin is roasted, remove from the oven and add to the curry. Simmer for a further 10 minutes
  • Finally, add the baby spinach and stir in and cook for a minute or two until it has just wilted.
  • Serve with some steamed basmati rice and a handful of chopped coriander leaves.
Keyword Butternut Pumpkin, Curry, Vegan