Chickpea and Butternut Squash Curry




15 min


30 min

Ultra convenient and super easy, this recipe features a key ingredient in Indian cuisine: the chickpea (or Channa). It is high in protein and has a delicious nutty flavour.


  • 2 tbsp oil
  • 4 cups butternut squash, cut into 1” cubes
  • ¼ tsp salt
  • ¼ tsp freshly ground pepper
  • 1 tbsp ginger, minced
  • 2 cloves garlic, minced
  • 3 cups cauliflower florets
  • 2 cups green beans, trimmed
  • 1 can (540 ml) chickpeas, drained and rinsed
  • ½ cup water
  • 1 jar Patak’s® Korma Cooking Sauce
  • 2 cups baby spinach
  • 2 tbsp fresh coriander, chopped
  • ¼ cup flaked coconut, toasted (garnish)
  • Lemon wedges (optional)


  1. Add the butternut squash, salt, and pepper, and sauté for 5 to 6 min, or until golden brown.
  2. Add the ginger and garlic, and sauté for 2 to 3 min, or until fragrant.
  3. Add the cauliflower, green beans and chickpeas, and sauté for 2 min.
  4. Add the water and cook for 3 to 5 min, or until the vegetables are tender yet crisp.
  5. Stir in the Patak’s® Korma Cooking Sauce and bring to a simmer.
  6. Cover and let simmer for 5 to 8 min, or until vegetables are tender.
  7. Stir in the baby spinach and coriander.
  8. Garnish with flaked coconut.
  9. Serve with Patak’s® chutney and lemon wedges, if desired.


For a spicier dish, try garnishing each plate with sliced chillies. If you want to cool things down, try drizzling with some yogurt. Not a fan of chickpeas? No problem. Try replacing them with lentils.

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