Chickpea, squash and tomato curry

chickpea, squash and tomato curry

Serves 4

This chickpea, squash and tomato curry is served with beetroot pickle, brown rice and coconut yoghurt. Our bodies naturally crave carbs during the winter months which may be a way of helping to promote serotonin production (the feel-good hormone). Not all carbohydrates are created equal, but opting for those high in fibre such as brown rice or butternut squash offers a sustained release of energy to help maintain energy levels between meals and nutrients such as B vitamins and magnesium to help fight fatigue.



For the curry

  • 2 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 12 curry leaves
  • 1 onion, finely sliced
  • 1 x 400g tin chopped tomatoes
  • 1/2 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp kashmiri chilli
  • 200 ml water
  • 1 small butternut squash, peeled and cut into rough 1 cm cubes
  • 1 x 400g tin chickpeas, drained
  • 1 tbsp coconut yoghurt

For the beetroot pickle

  • 2 tsp cumin seeds
  • 2 beetroots, peeled and julienned
  • 1 red onion, finely sliced
  • 1 tbsp caster sugar
  • 1 tsp salt
  • 1 red chilli, finely sliced
  • 75 ml white wine vinegar

To serve

  • 250g brown rice, cooked
  • 100g coconut yoghurt
  • Handful coriander, leaves picked


  1. Toast the cumin seeds in a dry frying pan until fragrant - about 1 minute. Place 1 tsp of the seeds into a bowl, setting the other teaspoon aside for the curry later and add the beetroot, red onion, sugar, salt and red chilli. Massage everything together with your hands - wear gloves if you have them to avoid staining hands - and then add in the vinegar. Stir to combine and set aside for later.
  2. Heat the vegetable oil in a large saucepan set over a medium-high heat and add the mustard seeds. Allow them to pop for about a minute then add the curry leaves, reserved cumin seeds and the sliced onion.
  3. Cook for about 10 minutes, until the onion is starting to brown then add the tomatoes and cook for a further 10 minutes, until you can see the oil starting to split out from the tomatoes.
  4. Add the coriander powder, turmeric, kashmiri chilli powder, water, squash and chickpeas and stir to combine.
  5. Simmer for 20 - 30 minutes, until the squash is cooked through, then stir through the coconut yoghurt.
  6. Serve the curry with the beetroot pickle, brown rice and coconut yoghurt, scattered with some fresh coriander.


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