The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chunky squash & chickpea curry
Take a walk on the mild side with this veg-packed curry – the perfect family feast. Chickpeas, butternut squash and onions are gently roasted with mild curry spices, and finished with yogurt. It’s served with brown rice perked up with lime, coriander and red onion.
SWK: Source of fibre
Plants 6
SWK: Source of protein
fake away
Serving size
Ingredients
- 80g Kale (whole leaf) (Kale (whole leaf))
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 onion
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 200g baby tomatoes
- 140g brown rice (100% Brown Rice)
- 1 handful of fresh coriander
- 1 unwaxed lime
- 230g chickpeas (Chickpeas, water, salt)
- 1 small butternut squash
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
Nutritional Information
Calories: 626
Protein: 21g
Carbs: 103g
Fat: 6.9g
Ingredients
- 280g brown rice (100% Brown Rice)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 160 x Kale (whole leaf) (Kale (whole leaf))
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 460g chickpeas (Chickpeas, water, salt)
- 1 large butternut squash
- 2 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 400g baby tomatoes
- 2 onion
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh coriander
- 1 unwaxed lime
Nutritional Information
Calories: 607
Protein: 20g
Carbs: 98g
Fat: 6.7g
Chunky squash & chickpea curry
Take a walk on the mild side with this veg-packed curry – the perfect family feast. Chickpeas, butternut squash and onions are gently roasted with mild curry spices, and finished with yogurt. It’s served with brown rice perked up with lime, coriander and red onion.
Cook time:
40 mins
Cuisine:
Indian
Food group:
Dairy
Allergens: Milk, Celery
Cooking Instructions
Boil the rice
- Cook the rice in boiling water for 25-30 mins, then drain and return to the pan.
Roast the squash & chickpeas
- Meanwhile, heat your oven to 240ºC/fan 220ºC/gas 9.
- Drain and rinse the chickpeas. Peel and halve the squash lengthways, discard the seeds and cut into 2cm cubes.
- Put the squash cubes on a baking tray lined with baking paper, spritz with cooking spray and roast for 15 mins.
- Add the chickpeas and half the curry powder, turning to coat, and roast for 10 mins.
Turn up the flavour!
- At the same time, halve or quarter any larger tomatoes, and peel and finely dice the onions. Discard the woody stalks from the middle of the kale, then thinly slice the leaves.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium heat. Tip in half the onions and fry for 5-7 mins.
- Add the tomatoes, kale, ginger & garlic paste and the rest of the curry powder. Pour in 150ml boiled water (250ml for 4 portions), crumble in the stock and stir well, then simmer for 5 mins. Lightly season.
Load the rice
- Finely chop the coriander, and zest the lime.
- Stir the coriander, lime zest and remaining onions into the rice.
Stir & serve
- Mash a quarter of the squash and chickpeas on the tray, then slide everything from the tray into the sauce and simmer for 2 mins.
- Remove from the heat and leave to cool a little, then stir in the yogurt along with a squeeze of lime juice (to taste). Serve the curry with the rice.