Chickpea and Butternut Squash Curry


Up to 6

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Heat Level

Purple pepperGray pepperGray pepper

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Prep Time

15 min

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Cook Time

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 flavor.

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Recipe calls for


  • 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 (19 oz) chickpeas, drained and rinsed
  • ½ cup water
  • 1 jar Patak’s® Korma Curry Simmer Sauce
  • 2 cups baby spinach
  • 2 tbsp fresh cilantro, 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 Curry Simmer Sauce and bring to a simmer. Cover and let simmer for 5 to 8 min, or until vegetables are tender. 
  6. Stir in the baby spinach and cilantro. 
  7. Garnish with flaked coconut. 
  8. Serve with Patak’s® chutney and lemon wedges, if desired.
Allergy icon Notes

For a spicier dish, try garnishing each plate with sliced chiles. 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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