Chickpea & Butternut Squash Curry

Serves: 6 Prep: 30_minutes Cook: 45_mins


This lightly spiced butternut squash and chickpea curry is a delicious blend of coconut milk, spices and fresh veggies. Serve it with our fluffy organic Basmati Rice for a tasty midweek meal that's perfect for the whole family. If you've got leftovers,  it's perfect for freezing or keeping in a Tupperware for lunch the next day!


3 tbsp Biona Olive Oil 

1 tbsp black or yellow mustard seeds

1 tbsp cumin seeds

cardamom pods, split

handful of curry leaves

2 large onions, chopped

5 garlic cloves, grated

5cm piece fresh ginger, finely grated

2 tsp ground turmeric

2 tsp ground cumin

2 tsp ground coriander

1 litre pints hot vegetable stock

1kg peeled, deseeded butternut squash (prepared weight), cut into 2.5cm chunks

250ml/ Biona Organic coconut milk or our golden coconut milk (omit the turmeric if using)

2 x 400g tins Biona Chickpeas, drained and rinsed

200g green beans

Biona Organic white basmati rice (cook to packet instructions)

Coriander, for garnish


  1. Heat the olive oil in a large saucepan over a high heat, then add the mustard and cumin seeds, cardamom pods and curry leaves. Cook, stirring, for 30 seconds, or until the mustard seeds begin to pop.
  2. Add the onions to the pan, reduce the heat to medium and cook, stirring often, for 8 minutes, or until softened and starting to brown.
  3. Toss the garlic and ginger into the pan and cook for 2 minutes. Lower the heat a little, stir in the ground spices and cook, stirring, for 1 minute.
  4. Pour in the vegetable stock and bring to the boil. Add the butternut squash, bring back to the boil, then lower the heat and simmer for 15 minutes.
  5. Stir in the coconut milk, chickpeas and beans and cook for 10–15 minutes, or until the sauce has reduced and thickened slightly.
  6. Meanwhile cook the basmati rice following the packet instructions. 
  7. Serve the curry in warmed bowls with the rice and coriander for garnish

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