Chickpea & Butternut Squash Curry

Serves: 6 | Prep: 30 minutes | Cook: 45 minutes


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.


  • 3 tbsp Biona Organic Olive Oil
  • 2 tbsp black mustard seeds
  • 1 tbsp cumin seeds
  • 12 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
  • 1 tsp ground cumin
  • 2 tbsp 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


  • 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.
  • 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.
  • 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.
  • 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.
  • Stir in the coconut milk, chickpeas and beans and cook for 10–15 minutes, or until the liquor is reduced and thickened slightly.
  • Meanwhile cook the basmati rice following the packet instructions. 
  • Serve the curry in warmed bowls with the rice and coriander for garnish

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