Butternut and chickpea curry

This vegetarian butternut and chickpea curry recipe is packed with warming flavour while also being gluten and dairy-free. Serve with rice and chapati for a satisfying meal

  • 35 mins cooking
  • Serves 4
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This recipe first appeared in Food magazine issue 82.
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  • 1 kilogram butternut, peeled, seeds removed, cut into bite-sized chunks
  • 1/4 cup vegetable oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 1 large onion, halved and thinly diced
  • 2 clove garlic, finely chopped
  • 1 thumb ginger, peeled and grated
  • 1 red chilli, seeds removed, finely sliced
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 400 gram tin chickpeas, rinsed and drained
  • salt and freshly ground black pepper
  • 70 gram baby spinach leaves
  • cooked rice and chapati to serve


  • 1
    Boil, steam or microwave the butternut until just tender. Drain any juices and pat dry. Heat the oil in a large non-stick frying pan. Add the mustard and cumin seeds, and cook until they start to pop.
  • 2
    Add the onion, garlic, ginger, chilli, turmeric and ground coriander and cook until the onion is lightly coloured. Add the chickpeas, butternut and season to taste with salt and pepper.
  • 3
    Stir fry for several minutes to coat the vegetables.
  • 4
    Toss through the spinach leaves and serve immediately with a dollop of yoghurt and a bowl of rice and chapati.


  • Cinnamon and cardamom pods will add extra oomph to your rice. - Stir mint and cucumber through yoghurt – this will complement the heat of the curry. PER SERVE: Energy: 380kcal, 1592kj, Protein: 12g Fat: 20g, Saturated fat: 3g Cholesterol: 0mg, Carbohydrate: 32g Fibre: 17g Sodium: 451mg